Garlic Syrup
Kelli Armes, Herbalist
Supplies:
Fresh yet dry:
Garlic
Onion
Ginger
Sugar (SuCaNat* or something similar if you don’t use white
sugar)
Clear jar (I use a small jelly jar)
Lid/label
Directions:
Chop garlic, Ginger and Onion. Start with a small layer of sugar on the bottom part of the
jar. Then layer garlic over it. Next layer sugar again. Then layer Onion, sugar
again, and then layer Ginger. Do this
layering process in you are finished with the material top it off with a layer
of sugar.
Note your
sugar and garlic/onion/ginger layers should be the same size. So not 2 inches
of sugar and 1 inch of material, use equal amounts, you don’t want
garlic/ginger/onion to be jealous.
Let this sit for a few days and you will see the sugar will
start to ‘melt.’ As this process happens
the sugar is pulling out the medicine from the herbs. Wait until it looks like it is all syrup (a
few days). Strain the material (compost
it) and keep the sugar syrup. This is great for colds, coughs, bugs that go
around, etc. And the taste is not too
bad either. If you don’t have Ginger you can just make
garlic and onion, or just garlic. There
is no wrong way I have done it with all three and just garlic!
I personally store mine in the frig. I take from ½ teaspoon to 1 teaspoon several
times a day as needed for colds, cough, etc.
This dosage may vary from person to person. This is what I like to take, you should start
with small amounts and make sure it suits you personally.
I learned this simple yet effective recipe from Paul
Bergner’s Vitalism Courses
*SuCaNat=Sugar Cane Natural