Happy Winter, All!
If you read the title of this email and thought "What in the world? Onion Honey?!". I know, it does sound a little strange but onions and honey make a wonderful combination! Both honey and onions have been used for a long time to cure common ailments such as cough, cold, and respiratory issues. This immunity-boosting recipe is less popular than the raw fermented garlic recipe I shared with you previously, but it's no less helpful! (Click here to learn how to make fermented raw garlic honey if you missed the email!)
So, what are some of the benefits?
As we've discussed before, honey is antibacterial, anti-inflammatory, and contains antioxidants. These powerful compounds together help to prevent colds/flu. Not to mention, honey naturally soothes a sore throat!
Now, onion contains the antioxidant quercetin, which helps to combat inflammation in the body (kale and chili peppers are high in quercetin too!) Onion (and garlic) also contains high sulfuric compounds, which have been shown to help with a variety of issues, especially upper respiratory symptoms that come with the common cold/flu.
This homemade remedy is much easier and quicker than the raw garlic honey recipe. Some people only let the onions sit in the honey for 24 hours before straining them out, some let it sit for a few days. Store in a cool dark place while seeping.
-Red or white onion. Organic is best.
-Honey. Raw, local honey is best.
-Simply chop up a red or white onion and cover it with raw organic honey.
-After letting the onions sit in the honey for at least 24 hours, strain them out. If the onions are kept in, the shelf life will shorten.
-Store in the fridge and the jar will last 3-6 months. If stored in a cool dark place, just keep an eye on it and it should be good for at least 3 months.
-Take a tablespoon anytime you start to feel under the weather or as a daily immune booster.
You can also use this concoction in several different ways! Like the raw fermented garlic honey, you can use it in salad dressings, in tea (drinking temp... avoid using too hot of water, hot water over 160 degrees can kill off delicate antioxidant compounds!), on top of avocado toast, as a marinade over vegetables... or in your fire cider that I showed you how to make! Be creative!
For all the visual learners, click here to watch me make this recipe!
I know I mentioned several different recipes in this email, so if you missed any of the recipes check out the blog on our website and they're listed over there.
Happy immune boosting!
SBA Founder and Herbalist