Garlic Infused Raw Honey
The kitchen remedy: raw honey aged with whole Ugandan garlic cloves.
About this honey
Garlic honey is one of the oldest home remedies there is, and one of the best-kept secrets in the kitchen. We age whole peeled garlic cloves in raw West Nile honey for weeks; the garlic mellows and sweetens while the honey takes on a deep, savoury warmth.
Keep it on the counter twice over: a spoonful at the first sign of a cold, and a secret weapon for marinades, stir-fries, and dressings the rest of the year.
West Nile honey · Ugandan garlic
Raw single-origin honey aged with whole peeled garlic cloves
Small batches, aged for weeks as the garlic mellows and sweetens
Harvest-numbered: traceable to the farmer
How it’s made
Whole garlic cloves
Fresh Ugandan garlic, peeled by hand and aged whole in the jar.
Slow cold ageing
Over weeks the garlic mellows and its compounds, including allicin, infuse into the honey. No heat is ever applied.
Still 100% raw
Flavour is added without moisture, so there is no fermentation and every enzyme survives.
Try it with…
A spoonful when a cold starts
The traditional way: one spoonful straight, morning and evening, at the first tickle in your throat.
Stir-fry & marinade base
Whisk with soy sauce and ginger for an instant glaze for chicken, beef, or tofu.
Roast vegetables
Toss carrots, onions, or squash in garlic honey and olive oil before roasting.
Salad dressing
One spoon of garlic honey, one of mustard, three of olive oil, splash of vinegar, shake.
Why it’s good for you
Allicin for cold season
Crushed and aged garlic releases allicin, the compound behind garlic’s reputation for supporting recovery from colds and immune health.
Two remedies in one jar
Raw honey’s antibacterial, throat-soothing properties combined with garlic’s traditional immune support.
Heart-friendly tradition
Garlic has long been studied for supporting healthy blood pressure and cholesterol.
Honey is a natural food, not a medicine: these notes reflect tradition and published research, not medical advice. Raw honey is not suitable for children under 12 months.
Frequently asked questions
Absolutely: after weeks in raw honey they turn mellow, sweet, and almost candied. Slice them over toast or into stir-fries, or eat one straight when you feel a cold coming.
