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How to Make Immune Boosting Honey with Garlic, Ginger, and Turmeric
With cold and flu season upon us, this is the perfect infused honey recipe. This Immune Boosting Honey is loaded with garlic, ginger, and turmeric to help you battle what ails you when a cold or the flu hits.
*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
A Word of Caution
I am not a doctor or medical professional. If you are not feeling well, please seek professional medical attention and medicine. And if you are thinking of supplementing your treatment with home remedies, be sure to talk to your medical professional about them. It’s important that you get the medicine and treatments you need to get back to good health.
Also, remember that honey should never be given to infants under the age of one. And if you decide to introduce honey into your toddler’s diet, be sure to check with your pediatrician first.
More Home Remedies
You can make turmeric tea in just a few steps. The elderberry syrup and fire cider recipes take a little more time to prepare, but when you get the chance, be sure to add them to your supply of home remedies, so that they will be ready for future colds and flu.
More Honey Recipes
Watch the following videos for more home remedies that also incorporate honey.
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For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!
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Are you looking for more traditional foods videos? If so, I invite you to join the Traditional Foods Kitchen Academy. Members of this optional paid YouTube community get access to exclusive videos, live streams, and other members-only perks. Plus, your YouTube comments include a special members-only badge.
In the following members-only video series, I talk about How to Boost Your Immunity.
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Immune Boosting Honey
Ingredients
- 6 cloves garlic, peeled
- 6 inches Fresh ginger, peeled
- 3 inches Fresh turmeric, peeled
- 16 ounces Honey
Instructions
- Slice garlic, ginger, and turmeric and add to a clean jar large enough to hold honey.
- Pour honey into a jar and come up to within an inch of the rim of the jar. Be sure to cover the garlic, ginger, and turmeric with the honey.
- Place a cap onto the jar and place it into the refrigerator. Allow to steep for a minimum of 4 weeks. After the steeping time, you can take the immune boosting honey by the teaspoonful during a cold or the flu.
Video
Notes
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Favorite Kitchen Supplies
- Favorite Aprons
- Raw Texas Honey
- Wusthof Classic Ikon 7-Inch Santoku Knife
- Large Canadian Maple Cutting Board
- Whisk
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- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
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Recommended Reading
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
Bonjour Marie. Je vous suis de la France (dans le Sud). Je me régale avec vos recettes et conseils. Je commence à changer notre façon de nourrir et c’est vraiment un bonheur. Est-ce que l’on peut trouver tes livres en français. J’aimerais pouvoir en offrir à une amie. Merci pour tout ce que tu partages. God bless You.
Salut Marie, pardonne-moi mais mon français est assez rouillé! J’espère que cela a du sens. Merci beaucoup pour tous ces gentils mots! Je n’ai pas encore de livre de cuisine, mais j’espère en écrire un cet été. Je suis si heureux d’apprendre que vous appréciez mes vidéos! Dieu vous bénisse aussi! Amour, Mary
Thanks for this information
Hi Emmanuel, Thanks for your comment. Glad you like the information. Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth and Elderberry Syrup? You can look through the playlist here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes too.
Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
Does it require to be refrigerated does it go bad if not refrigerated it has changed color
Hi Susam, Yes, you will want to keep it refrigerated. I am not comfortable leaving garlic submerged in honey at room temperature.
Have you seen my playlist for making other immune boosting foods and natural remedies? You can look through it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd I think you will enjoy some of the videos.
BTW – Do you enjoy making other traditional foods? I have a playlist of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch the VIDEOS here:
https://www.youtube.com/watch?v=qCWcFsG-Np0&list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Also, I wanted to let you know that if you are also interested in making bone broth, I buy my bones from US Wellness Meats. Be sure to go to the “shopping guide” on my webpage where I have a special link and 15% off discount code for US Wellness Meats: https://marysnest.com/shopping-guide/
Oh…one more thing…Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods:
https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
Please let me know if you have any questions. I’m so happy to help! And I’m so glad we’re on this Traditional Foods Journey together!!
Thank you again for writing to me!
Love, Mary
Thanks Mary for this wonderful information. I was able to make this syrup for my asthmatic daughter using your guide. Thanks for your help.
Hi Alice, So happy to hear that this syrup is helpful. Love, Mary
Hello Mary, that’s for the procedures. It looks really easy to get it done. I want to ask, why should I keep it for 4 weeks before using it. Can’t it be used immediately after preparation? Looking forward to hearing from you. Thanks
Hi Darren,
Thanks for your comment. You can certainly use it right after you make it but it’s best after it’s had a chance to “steep”. It becomes stronger.
BTW – Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS – Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.