It is super easy to make and ready almost immediately to counter sore throats, colds, the flu, lung congestion, and sinus problems.

I use a smallish jar (4-8 ounces/125-250ml) with a good lid. First I fill it with unpeeled garlic cloves. If I have some tiny onions from the garden, I add those too. Then I pour honey over it all, using a chop stick to poke the honey down into the garlic. After screwing on the lid, I label the jar with the contents and date.

Overnight, so it seems, the garlic and honey combine to create a divine elixir that may be taken by the spoonful right out of the jar.

As it ages, both the honey and the garlic darken. After a couple of months, the garlic is suffused with honey and is lovely to eat.

Garlic honey has never spoiled, no matter how long I have kept it (at room temperature). It is not know to develop botulism. As with all honey, do not give to children less than one year old.