Garlic Oxymel is an age-old home remedy used to boost immunity due to its antiviral and antibacterial properties. I first tried this when we made a huge batch in the classroom at uni, a classic example of food as medicine!
The word Oxymel means “acid and honey” owing to its two main ingredients – honey and apple cider vinegar.
The health benefits of Garlic Oxymel:
Garlic – studies show that the numerous compounds in garlic may enhance immune cell function and that this may be responsible for its ability to reduce the severity of colds and flu. Garlic’s active ingredient is allicin which is activated when it is chewed, chopped or crushed.
Apple Cider Vinegar – vinegar has natural antibacterial properties that can help kill pathogens, including bacteria.
Raw Honey – raw honey has many health benefits, including antioxidant, anti-inflammatory, antibacterial, and respiratory. It naturally acts as a cough suppressant due to its antibacterial properties.
Garlic Oxymel Recipe
6-10 garlic cloves peeled and smashed/chopped
1 heaped tsp caraway seeds
1 heaped tsp fennel seeds
100ml apple cider vinegar (with the ‘mother’)
2 T raw or Manuka honey
Optional: add chilli + turmeric + ginger + onion to your preference
(I like adding 1 tsp turmeric with a pinch of cracked pepper)
- Add the vinegar into a saucepan. Gently warm the seeds in the vinegar over low heat for a few minutes. Savour the fragrance…
- Add raw honey to the pan and stir gently to combine
- In a sterilised jar, pour the liquid mixture over the smashed garlic and let steep for up to 24hrs. The longer, the stronger the taste.
- Strain off the liquid and store in the fridge or cupboard for up to 3 months.
Take 1 – 2 tsp 3-6 times per day at the first sign of colds or flu. Add to olive oil as an awesome salad dressing or marinade!
TIP: Oxymel will keep in the fridge for up to 3 months. Share the garlic breath! The quantities in this recipe make a small jar but feel free to double or triple the recipe to make a batch to keep or share with family/friends.