Garlic in the kitchen is usually used as a spice and addition to dishes. Its sharp taste can be easily softened by adding honey. As a result, we will obtain a delicious ingredient that we will appreciate mainly for its health properties.
The intense flavor of garlic results from its content compounds with strong antibiotic, expectorant, antithrombotic and antiparasitic properties. When chopped or crushed, garlic releases an enzyme, allinase. It is thanks to it that allicin is produced, which has the ability to destroy viruses, bacteria and other pathogens. Raw garlic has many valuable properties, including:
- supports digestion,
- strengthens immunity,
- prevents the development of cancer,
- works as an expectorant,
- supports the treatment of respiratory infections, asthma, bronchitis,
- strengthens the heart and circulatory system,
- relieves inflammation,
- delays the aging process of cells.
In combination, which is an ingredient with anti-inflammatory, antibacterial and antiviral propertiesbecomes a remedy for many ailments. The abundance of antioxidants protects the body against the harmful effects of free radicals, slows down the aging process and supports the health of the circulatory system. It improves heart health by regulating blood cholesterol levels, lowering blood pressure and improving blood circulation.
Honey combined with garlic improves immunity and supports the health of the digestive system, soothing stomach irritation and supporting digestion. Honey softens the taste of garlic and adds sweetness to it, making it suitable even for people who are usually bothered by its sharpness and intense aroma.
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Garlic honey consists of two ingredients – honey and garlic, and its preparation is extremely simple. Simply divide the garlic head into cloves and peel it. We can cut them into smaller pieces to speed up the fermentation process. We place them in a clean, sterilized jar and then pour liquid honey over them. It is worth leaving a little space at the top so that the whole thing has room for fermentation. Press the garlic to the bottom with a spoon to get rid of air bubbles and close it. Leave the honey aside for about 1-2 weeks in a warm place. Every day you should open the jar and stir the contents to release the air produced by fermentation. Over time, the liquid should become darker and more fluid.
When the garlic honey is ready, we put it in the fridge to stop fermentation. After the first week, the honey will be sharp and spicy, but over time its taste will become milder and sweeter.
Garlic honey is a universal ingredient that will be useful not only as a dietary supplement, but also as a tasty seasoning. Added to sauces and , enriches them with sweetness and amazing aroma. It will also work as an ingredient in marinades or simply as an addition to meat and roasts.
Honey can also be used to strengthen the body. You can take a teaspoon of honey on its own or dissolve it in warm water with lemon. Taken this way, it will support the immune system and improve general well-being.
Source: Terazgotuje.pl, sekrety-zdrowie.org
