Garlic Honey

Garlic honey is a classic herbal honey that brings together two beautiful preparations in one jar.

Garlic (Allium sativum) is traditionally valued for its antimicrobial properties, while honey provides a naturally concentrated, sweet medium for herbal preparations. Together, they create a simple preparation that can be used as part of an herbalist’s materia medica.

Fresh garlic also contains compounds that change when the cloves are cut, crushed, or damaged. One of the best-known is allicin, a sulfur-containing compound associated with garlic’s antimicrobial activity.

Because fresh garlic introduces moisture into honey, garlic honey can also ferment. For this reason, I prefer to refrigerate this preparation rather than treating it as a shelf-stable honey.

Ingredients

Fresh garlic cloves

Honey

Optional Topical Preparation

For a topical preparation only:

20–30 drops of essential oils

Some options include:

• Lemongrass

• Eucalyptus

• Peppermint

• Sweet orange

Do not use essential oils added at this concentration internally.

Preparation

Carefully peel enough garlic cloves to fill your jar approximately two-thirds full.

Try to keep the cloves intact rather than puncturing or crushing them during preparation.

Pour honey over the garlic until the cloves are completely covered.

Use a clean utensil to help the honey move around the cloves and eliminate air pockets.

Seal the jar and place it in the refrigerator.

Because fresh garlic introduces water into the honey, watch the jar for signs of fermentation such as bubbling, pressure buildup, changes in smell, or other unexpected changes. If you see mold or anything that appears spoiled, discard the preparation.

Working With the Garlic

When garlic is crushed or chopped, enzymes within the garlic help form allicin.

For this reason, when preparing a clove for use, you can press or chop it and allow it to sit for approximately 10 minutes before using it.

This gives the enzymatic reaction time to occur.

Allicin is also highly unstable. It begins breaking down relatively quickly after it is formed, which is one reason freshly crushed garlic is so different from garlic that has been sitting for an extended period.

The exact amount and persistence of allicin depends on how the garlic is prepared and stored, so think of this as an important lesson in plant chemistry rather than a precise medicinal timer.

Traditional Herbal Uses

Garlic has a long history of traditional use as an antimicrobial and warming herb, and honey itself has a long history in traditional food and herbal preparations.

Garlic is also a source of compounds that can interact with the gut microbiome, which is why garlic is sometimes discussed as a prebiotic food.

For herb-school purposes, this is a beautiful example of how one plant can provide both culinary and herbal applications.

Making a Topical Version

If you want to create a separate topical preparation, you can incorporate essential oils such as lemongrass, eucalyptus, peppermint, or sweet orange.

Because essential oils are highly concentrated, this preparation should be clearly labeled FOR TOPICAL USE ONLY.

Do not use this essential-oil preparation internally.

Also keep in mind that garlic itself can be irritating to skin, especially when concentrated or left against the skin for extended periods. Always consider dilution, skin sensitivity, and the condition of the skin when making topical preparations.

The Lesson in Garlic Honey

This is one of those preparations where there is much more happening than simply putting garlic in honey.

You’re watching plant chemistry change.

You’re observing how moisture affects honey.

You’re learning how preparation alters constituents.

You’re learning why some herbal preparations need refrigeration and why others can be stored differently.

And you’re learning that the way we prepare a plant is part of the herbal medicine itself.

The plant is only the beginning.

The preparation matters, too.