Pour local honey over it all, using a chop stick to poke the honey down into the garlic.
Screw on the lid and label the jar with the contents and date.
Overnight, so it seems, the garlic and honey combine to create a divine elixir that may be taken by the spoonful right out of the jar. Almost immediately, it is ready to counter sore throats, colds, the flu, lung congestion, and sinus problems.
As it ages, both the honey and the garlic darken. After a couple of months, the garlic is suffused with honey and is lovely to eat.
Garlic honey has never spoiled, no matter how long I have kept it (at room temperature). It is not know to develop botulism. As with all honey, do not give to children less than one year old.
What a great way to get the most from your produce. Although I am a big fan of compost, I try to use and eat as much of the food as I can before I put what’s left in the compost heap. This is a fantastic use of that touch leathery part of the leak that most of us toss out.
Green leek vinegar:
From Susun Weed
Begin by buying (or harvesting from your garden) a bunch of leeks. Use them to make potato-leek soup or any other dish of your desire. Save those tough green tops. You know the part that I mean, the part you were about to throw away or put in the compost.
Instead, chop it coarsely, and find a jar that will be mostly filled by the amount of chopped green leek tops that you have. Best if it has a plastic lid. The jar can be plastic, too. Don