Fermented Garlic in Honey: The Old-World Kitchen Remedy, Explained

Of everything we make, our Raw Organic Fermented Honey Garlic is the one that raises the most eyebrows. Garlic? In honey? On purpose?

Yes, and it's nothing new. Fermenting garlic in honey is a centuries-old folk preparation, the kind of thing grandmothers across Eastern Europe, the Middle East and Asia kept in a jar at the back of the kitchen for the winter months. We've simply done it properly, slowly, in small batches here in the UK, so you don't have to wait weeks for your own jar to be ready.

What actually happens in the jar

The method is beautifully simple. Whole cloves of organic raw garlic are covered in raw, unprocessed local English honey, along with organic black seeds (nigella sativa). Then time does the work.

Honey is hygroscopic, which means it draws moisture towards itself. It slowly pulls the juices out of the garlic cloves, thinning the honey slightly and kicking off a gentle, natural fermentation. Over the following weeks the cloves darken, soften, and, this is the part that surprises people, they mellow and sweeten.

A lot of people expect fermented garlic to taste harsh or bitter. It's the opposite. The raw bite of fresh garlic fades away as it ferments, leaving cloves that are mellow, sweet and gently savoury, sitting in a runny, garlic-infused honey. If you've read elsewhere that honey garlic is bitter, whoever wrote it hadn't tasted a properly made jar.

A winter tradition, kept simple

Garlic and honey have both been reached for in traditional home remedies for as long as anyone can remember, and pairing them for the cold season is exactly the kind of old-world kitchen wisdom we love. Many of our customers take a clove or a spoonful of the honey daily through autumn and winter, the same way their grandparents might have done.

We'll be straight with you, as always: this is a traditional preparation, not a medicine, and we make no claims that it treats or prevents anything. It's simply a time-honoured jar to have in the kitchen when the weather turns, and it happens to be delicious.

How to take it

There's no wrong way, but here are the favourites:

• Straight from the jar: a clove, a spoonful of the honey, or both, once a day.
• Drizzled over food: the honey is a brilliant glaze or finishing drizzle for roast vegetables, chicken, cheese boards, or even pizza.
• Stirred into dressings: whisk a spoonful with olive oil and lemon for a salad dressing with real depth.
• With warm water: stir a spoonful into warm (not boiling) water for a savoury-sweet winter drink.

The black seeds add a subtle peppery note and carry their own long tradition, including a special significance for Muslim families through the prophetic tradition. If that tradition speaks to you, our Organic Elderberry Syrup features black seed too.

A few sensible notes

Honey ferments like this one have been made safely in home kitchens for centuries, and a properly made jar is considered low-risk. That said, the usual kitchen common sense applies: use a clean, dry spoon, keep the lid on, and keep the cloves submerged in the honey. A little fizzing or bubbling is a normal sign of natural fermentation, not a fault.

The one firm rule: because it contains honey, it is not suitable for babies under one year old, due to the small risk of infant botulism. From age one upwards, it's fine.

Our jar is £14.99 for 225g of slowly fermented cloves, black seed and raw English honey, made in small batches with just three ingredients.

Frequently asked questions

What does fermented honey garlic actually taste like?

Mellow, sweet and savoury. The fermentation takes away the harshness of raw garlic, so the cloves end up soft and almost caramel-like, and the honey takes on a rich, rounded garlic flavour. It is not bitter.

Do I need to keep it in the fridge?

Honey is naturally self-preserving, and this is a slow, stable ferment. Keep the jar in a cool, dark cupboard with the lid on, use a clean spoon, and keep the cloves under the honey. If you prefer to refrigerate it, that's fine too; the honey will just be a little thicker.

Is it safe to eat the honey and the cloves?

Yes, both. Some people prefer the cloves, some just spoon the honey, and plenty do both. Everything in the jar is meant to be eaten.

Can children have it?

From age one, yes; many families give little ones a small spoonful of the honey through winter. Never give honey in any form to a baby under one year old.

My jar is bubbling. Is that normal?

Completely normal. Gentle bubbles are simply the natural fermentation at work, and they're a good sign of a live, honest product. Just burp the lid occasionally if it builds up.