Immune Boosting Garlic Oxymel Recipe

Garlic Oxymel is an age-old home remedy used traditionally to boost immunity due to its antiviral and antibacterial properties. I first tried it when we made a huge batch in the classroom at uni.

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 offers many health benefits, including antioxidant, anti-inflammatory, antibacterial, and respiratory support. It naturally acts as a cough suppressant due to its antibacterial properties.

A recent systematic review included 20 studies: 12 clinical trials, 2 case studies, and 6 animal studies. The most commonly reported actions of oxymel include positive effects on the cardiovascular system, as well as antioxidant and anti-inflammatory properties.

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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)

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Method

1. Add the vinegar into a saucepan. Gently warm the seeds in the vinegar over low heat for a few minutes. Savour the fragrance…
2. Add raw honey to the pan and stir gently to combine
3. 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.
4. Strain off the liquid and store in the fridge or cupboard for up to 3 months.

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How to use it

• 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!

• Whisk 1–2 teaspoons with extra virgin olive oil, a squeeze of lemon and black pepper for a quick salad dressing
• Brush over chicken or vegetables before roasting
• Drizzle a little over roasted pumpkin or steamed greens

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.

Caution

Honey should not be given to children under 12 months of age:

• Infant Botulism Risk: Raw honey can contain spores of Clostridium botulinum, which can multiply in a baby’s immature digestive tract and produce a dangerous toxin. [1, 2]
• No Exceptions: This applies to raw, pasteurized, organic, and cooked honey, as well as honey baked or mixed into foods. [1, 2]
• Warning Signs: Symptoms of infant botulism include constipation, weak cry, poor feeding, droopy eyelids, and muscle “floppiness,” which require immediate emergency care according to the Cleveland Clinic. [1, 2]

Food safety: please read

Garlic is a low-acid food, and if it’s prepared or stored incorrectly it can carry a rare but serious risk of botulism.

Here’s how to keep it safe:

Always keep it in the fridge. Don’t store garlic oxymel in the cupboard. Guidance on garlic in vinegar says it must be kept refrigerated (University of California, 2016).

Use full-strength vinegar and plenty of it. The acid is what keeps garlic safe in vinegar. CSIRO notes that Australian vinegar is usually 4% acetic acid, so don’t water it down, and keep the vinegar generous compared with the garlic (CSIRO, 2021).

Discard it if you see mould, cloudiness, bubbling or sliminess, or if it smells off.