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Garlic (allium sativa), as most people now know, is a powerhouse herb. Legends talk about it keeping vampires at bay, but this herb can help keep illnesses away as well. It is antiseptic as well as both antiviral and antibiotic. It has calcium, phosphorous, iron, potassium and more. One of the many wonderful things about garlic syrup is that it can be used as a preventative and remedy for a wide array of illnesses. You can use it every day and it doesn’t lose its effectiveness or have a cumulative negative effect. The only potential trouble I know of regarding garlic use in large quantities (other than social!) is that it’s a mild blood thinner. If this is a concern, contact a good natural health practitioner or a supportive doctor well-versed in natural healing remedies. Garlic syrup is a great natural treatment for whooping cough, which has certainly made the rounds in this area. It’s wise to use it as a preventative but it can also be used effectively in the treatment of this highly contagious, aggressive illness. An added perk is that garlic syrup can be very helpful in treating pneumonia and other respiratory complications that can arise after a bout of whooping cough. It is one of the most important herbs to use for both viral and bacterial pneumonia. To ensure its effectiveness, use garlic syrup for several weeks or even months during and after the illness. You may dread trying to get your children to take garlic syrup on a regular basis, but no worries. Despite its name, this one tastes pretty good to most people. In our family, our boys, ages six and three, cheer when we say it’s time for their garlic syrup! Besides, it can easily be diluted to be more syrupy than garlicky and still have strong benefits. Start by making a simple syrup. Pour a pint of boiling water over two and a half pounds of good sugar (I like Sucanat); put it on the stove and stir it until it heats to just the boiling point. Remove it immediately, let it cool, and keep it in a cool place indefinitely. If you’d rather not use sugar, substitute two or more pints of honey (I prefer raw, nonpasteurized). To either version it’s optional to add 1/2 pint of glycerine for additional nutrients, sweetening, and preservative effects. The garlic part is easy. Peel and mince 1/2 pound of garlic. In a nonmetal container, cover it with equal parts apple cider vinegar (the good stuff that looks cloudy) and pure water; shake it well and let it sit for four hours or so. Strain this liquid and add it to the simple syrup. This will make about 3/4 to 1 full gallon, which could last a family of four at least one year if used daily. Store it in a cool place in the basement or in the fridge. Take one teaspoonful (child’s dose) or one tablespoonful (adult) several times a day throughout cold season or all year long. Add to this routine a cup of thyme tea with honey, maple syrup or molasses each day and you have a great recipe to avoid whooping cough or to treat it when it appears. But garlic syrup isn’t just for whooping cough. You will be very glad you have this on hand for all manner of cold-weather ailments. Gabrielle Daniels is a Master Herbalist and writer. She lives in Viroqua with her husband Pete and two sons, Soren and Miles. Gabrielle has worked in professional theater, managed a small newspaper, and run an organic CSA.
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