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kathy cruz
I was wondering about the shelf life of Garlic infused honey. Also, should I refrigerate it?
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Amy Andrews
As far as I understand it, garlic has over 100 chemical compounds some of the most potent for antibacterial effect have a very short shelf life. The allicin begins to degrade almost immediately. With that being said there are other purposes for using garlic that are related to other compounds of which I am not familiar with the shelf life. For antibacterial purposes use within the day.
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Geneva Bivens
Hi Kathy,
Are you asking about fermented honey and garlic? Or just an infusion?
If you’re asking about fermented honey and garlic, I made some last fall that is still on my pantry shelf and it’s still good. It’s my understanding that it doesn’t go bad (someone please do correct me if I am wrong), but it will darken in color as it ages.
If you’re asking about an infusion, that hasn’t been fermented, I would store it in the fridge.
Hope that helps. 🙂
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Shirley Burns
I started making honey fermented garlic about 3 years ago. Cut up some garlic, cover with honey, burp the jar daily until the fermenting settles down. I always have some in my kitchen cabinet. It doesn’t spoil and is absolutely delicious! I take some at any sign of illness coming on (or just because it tastes so good!) and almost never end up actually getting sick.
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