Unleashing the Power of Garlic: January's Herbal Ally for Health

The holidays are behind us and we’re now in the heart of Winter, or “cold and flu season”. To ward off viruses and bacteria as well as to strengthen the respiratory system, learn about Garlic - January's herbal ally.

Garlic - January's Herbal Ally

Botanical Information

Garlic (Allium sativum) is an edible bulb belonging to the amaryllis family. Originating from Central Asia, it is closely related to onions and leeks. Garlic is distinguished by its head composed of separate cloves, which are small bulbs. A garlic head is made up of cloves wrapped in a papery outer layer. It features flat leaves and grows best in full sunlight with rich, well-drained soil.

Garlic’s History

Garlic’s origins trace back roughly 5,000 years to Central Asia, from where it spread around the world through trade routes and military expansion. In ancient Egypt, it was given to workers building the pyramids to enhance their endurance and strength, and it also played roles in medicine and mummification. The Greeks and Romans valued garlic for its therapeutic qualities, with Hippocrates recommending it for multiple ailments, and Olympic athletes using it to boost their performance. Early Chinese documents indicate that by 2000 BC, garlic was already widely used for cooking, preservation, and healing. Traditional Indian medical writings likewise advised using garlic to treat heart conditions, appetite loss, coughs, worm infestations, skin issues, and arthritis.

Although garlic has deep historical roots, it was sometimes looked down upon by the elite until it gained broader acceptance in Europe during the Middle Ages. Spanish explorers brought it to the Americas in the 1500s. In the United States, research in the late 1980s and 1990s validated many of garlic’s health benefits. Today, it is cultivated worldwide.

Garlic’s Health Benefits

For the respiratory system, garlic is a strong bronchodilator, decongestant, expectorant, and lung tonic. It helps break up mucus and flushes the sinuses.

For the immune system, it’s a strong antiviral, antimicrobial, and antifungal. It’s also antibacterial and anti-inflammatory. For these reasons, garlic is the ideal herb for cold and flu season.

Garlic's heat and circulatory properties can help you "sweat out a fever".

Caution: Use garlic with caution if taking cholesterol-lowering medication.  

Woman cooking with garlic in the kitchen

Garlic Recipes

Garlic is a hot, pungent herb that is great to cook with, so add it to your dishes when cooking. You can also add it to your favorite homemade sauce or marinade or to Asian-inspired dishes. Garlic is generously used in Indian cuisine, such as in pastes, curries, dals, chutneys, and street food, adding aroma and depth to these dishes.

If you’re on a Low-Fodmap diet, raw garlic is not advised, but you can use Garlic Oil when cooking. It has the benefits just mentioned and it tastes good too. 

Garlic is one of the ingredients in Fire Cider - an old folk remedy that helps boost the immune system, clear up sinus congestion, warm you up on a cold day, and aid digestion.

If you didn’t make a batch of Fire Cider this past Autumn, then try this Fermented Garlic and Honey recipe.

Fermented Garlic and Honey Recipe

Fermented Garlic and Honey is just garlic cloves that are placed in raw honey and allowed to ferment. The fermentation process makes the mixture a probiotic and helps make nutrients more bioavailable. Honey is a natural remedy for sore throats and seasonal allergies, especially local raw honey. By mixing honey and garlic, you’re combining two powerful medicines into a tasty home remedy.  

Ingredients/Supplies

• 1/2 pint-size mason jar

• Chopped garlic cloves (about 1 bulb)

• 1-2 tablespoons apple cider vinegar

• 1 cup raw honey

Directions

• Peel the garlic and remove any discolored parts. To peel the skin off the garlic cloves, cut the top and bottom off of the clove and place it on a flat surface; with the flat edge of a knife on the clove, smash down hard a few times. This will allow the skin to come off the clove more easily.

• Cut up the garlic cloves.

• Fill the mason jar 1/2 way with chopped garlic cloves

• Add 1 tablespoon of apple cider vinegar, or more if you need it. You need enough to coat the garlic.

Garlic with apple cider vinegar

• Give the jar a shake to coat the garlic cloves with the vinegar. This ensures that the surface of the garlic stays acidic (a precaution against botulism, which probably won’t happen but let’s be extra careful).

  
  

  

  Honey being poured into a mason jar over garlic cloves

• Add the raw honey filling the jar within an inch of the top of the jar. Leaving space at the top is important, because the mixture will bubble as it ferments and may overflow if there’s not that little bit of room.

• Cover the jar with a lid and flip it a few times to distribute the honey. 

• In a few days you may see bubbles beginning to form, meaning fermentation has begun. Each day, open the lid to allow CO2 to escape and prevent pressure build-up (this is called "burping").

• You may also notice that some of the garlic develops a blue or green hue - this is a natural chemical reaction (not mold) caused by garlic's sulfur compounds reacting with honey's natural acidity and enzymes. It's safe to eat and is often a sign of good fermentation.

• You can use your fermented garlic after two weeks, but the flavor is still developing. If you wait 3-4 weeks, the garlic mellows, the honey thins, and the flavors meld for a rich, balanced taste.

• At this point, store the jar in a cool place in your house, such as a cupboard or in the refrigerator. If you keep your garlic honey in a cool place, it will last at least several months and possibly longer.

• However, if you notice that the garlic floats above the honey's surface, give the mixture a shake to prevent spoiling.

  
  

Directions for Use

At the first signs of a cold, sinus congestion, sore throat, or cough, take one heaping teaspoon of garlic honey or a clove 1-3 times daily. Or add a spoonful of garlic honey to warm water or mullein leaf tea and drink.

Don’t give honey to infants or children under the age of one, because their digestive system is still immature.

Stay healthy this month with garlic.