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Build hydroelectricity on a small stream with a powerful unit

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6 Civil War-era foods you can still make today (recipes included)

06/21/2024 // Olivia Cook // 18.5K Views

Tags: civil war, Confederate shortbread, corn pone, emergency food, food freedom, food independence, food supply, goodfood, horehound candy, hospital gingerbread, how-to, idiot's delight, preparedness, prepper, prepping, recipes, survival, survival food, swamp cabbage stew

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During the Civil War, many items were scarce and ingredients like eggs, meat or yeast may have been challenging or expensive to purchase. In light of this, folks came up with creative recipes that work well without such ingredients.The history of these foods is probably much richer than their flavors. They were developed using materials available at the time. (h/t to PreppersWill.com.)
Confederate shortbread

Wheat flour was quite scarce in the South during the Civil War, so soldiers baked bread from available ingredients, like white cornmeal. Some folks prefer to add baking powder, but you have to keep in mind that back then, soldiers did not have baking powder or butter. Sunflower seed oil was used to replace butter, according to the National Museum of Civil War Medicine.
Ingredients:

• Two eggs
• Two cups white cornmeal (not self-rising)
• One tablespoon butter, melted
• Three-fourth teaspoon of salt
• One-fourth cup oil

Directions:

1. Preheat your oven to 400 F. Grease a square baking pan with some of the butter.
2. Combine the cornmeal and salt in a large bowl. In a small bowl, whip the eggs with a fork and combine them with the milk and melted butter.
3. Add the wet ingredients to the dry ingredients and then pour the batter into the prepared baking pan.
4. Bake for 20 to 25 minutes or until the top is lightly browned.

Corn pone

Corn pones used to be baked on greased cleaned shovels over glowing coals.
Ingredients:

• Two cups cornmeal
• Three-fourth teaspoon salt (or less)
• Two tablespoons butter or lard (melted)

Directions:

1. Combine all ingredients to make a semi-stiff mush.
2. Spread inch thick in a well-greased heavy pan until one-fourth-inch thick.
3. Bake at 375 F for 20 to 25 minutes.

Horehound candy

Another wildly popular Civil War-era food. This treat was made from horehound (Marrubium vulgare), which was brought to America by settlers. Horehound candy was also used as a remedy for stomach aches and sore throats.
Ingredients:

• Two and one-fourths cups organic cane sugar
• One and one-fourths cups water
• One cup dried horehound
• One-fourths cup honey (or other preferred natural sweetener)

Directions:

1. Bring water to a boil and add dried horehound. Remove from heat and steep for 20 minutes.
2. Strain the horehound infusion through a fine mesh sieve into a medium saucepan. Discard or compost spent herbs.
3. Add cane sugar and honey.
4. Over medium-high heat and stirring constantly, boil the mixture until a hard crack stage is achieved or when a ribbon of ‘syrup’ immediately hardens in ice water and breaks with a snap.
5. Note that the mixture will become very frothy at some point during boiling so keep stirring and be careful not to burn.
6. Allow it to cool for a few hours before breaking it into small chunks of candy.

Hospital gingerbread

During the Civil War, gingerbread was described as a "comfort food." But it was also called "food for sick men" or "dying man's food" as it was offered to wounded soldiers in field hospitals. Gingerbread was often included in care packages sent to soldiers by their families, and was often the source of many food-related scuffles within the ranks of both the Union and the Confederacy. (Related: Survival superfoods you need to stock up on now.)
Ingredients:

• Two cups flour
• Two eggs
• One cup molasses
• One tablespoon ground ginger
• One teaspoon baking powder
• Half-cup buttermilk
• Quarter-pound softened butter

Directions:

1. Preheat your oven to 350 F. Butter a nine-inch square pan and dust it lightly with flour.
2. Beat the quarter pound of butter until it is smooth and creamy.
3. Add the eggs and beat well.
4. Add the buttermilk and molasses, then blend.
5. In a separate bowl, mix all the dry ingredients – the flour, ginger and baking powder.
6. Add the flour mixture to the butter mixture and blend well.
7. Pour the batter into your pan and bake for 35 minutes.
8. Stick a toothpick into the center of your gingerbread. If your toothpick comes out clean, your gingerbread is done.
9. Cool in the pan and then cut into nine to 12 pieces.

Idiot's delight

Idiot's delight got its name from the fact that it was easy to prepare – it was said that even an idiot could make it.
This simple but tasty food was one of the Civil War-era foods that gained rapid popularity among soldiers. Although not as common as the other foods, this deep-dish dark brown float of biscuit-like objects in a thick cinnamon-raisin sauce was often found in packages soldiers received from home.
Ingredients for the filling:

• Four cups water
• One cup brown sugar
• One cup raisins
• One tablespoon butter
• One teaspoon vanilla

Ingredients for the batter:

• One cup flour
• Half-cup milk
• Half-cup white sugar
• Seven tablespoons butter
• Two teaspoons baking powder

Directions:

1. Make the filling by boiling all the ingredients in a saucepan.
2. To make the batter, combine all batter ingredients in a large bowl.
3. Drop the batter into a greased pan with spoonfuls.
4. Pour the filling over it and bake in a moderate oven until golden brown.

Swamp cabbage stew

Many recipes during the Civil War were lost to time. Others are hard to make since details about the quantities needed to prepare them are vague. Here's one recipe that survived – swamp cabbage stew, which makes use of swamp cabbage (Ipomoea aquatica) that grows in the swamps of the South.
Ingredients:

• Green cabbage
• Tomatoes
• Onions
• Garlic
• Salted pork
• Salt
• Cajun seasoning or cayenne pepper (not both)

Directions:

1. Cut up salted pork into chunks and fry in a cast iron pot.
2. Slice onion and cabbage, and fry these in the pot with salted pork.
3. Add tomatoes and water (or broth) to make a stew. This will cook down so you will need to avoid burning the dish.
4. Add the spices slowly and a little bit at a time to blend. Cook on very low heat for four to five hours.
5. Taste at least every hour, so you can tell if you need more seasoning.

Visit Food.news for more stories like this.
Watch the following video to learn about pemmican, the ultimate survival food.

This video is from the Medical Breakthrough channel on Brighteon.com.
More related stories:

Prepper recipes: How to make pinole, a tasty survival superfood.
How to make matzoh, a survival food from biblical times.
How to make hominy, an ancient survival food.
Sources include:
PreppersWill.com
CivilWarMed.org
Brighteon.com

6 Civil War-era foods you can still make today (recipes included) – NaturalNews.com

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A Guide to Herbal Remedies – Natural Remedies For Everyday Illnesses

Amy S. June 21, 2023 No Commentson A Guide to Herbal Remedies – Natural Remedies For Everyday Illnesses


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Herbal remedies are plants used like a medicine. People use herbal remedies to help prevent or cure disease. They use them to get relief from symptoms, boost energy, relax, or lose weight.
How can you know what you are getting and if it is useful? This guide can help you choose and use herbals safely.
Many medicinal plants are easy to grow in Colorado and have incredible healing properties. Horticulturist Blake Burger and horticulture intern Kenna Castleberry pick their top 10 to grow at home.
Have u ever found your grandma running after a doctor or medical store for every now & then? We have so many wonderful natural remedies all around for any burns, cut, cold, fever, sneezes and more.
It is very important to have medicinal plants around the house cause you never know when you might need them.
So here is a list of plants that have the highest medicinal value compared to the other million species around the world worth planting around the house.
1. Tulsi

There are four types of tulsi mentioned in ayurvedic texts ie Rama, Krishna, Vana & Kapoor Tulsi.
For over the centuries Tulsi (the queen of herbs) has been known for its remarkable healing properties.

• Tulsi is taken as herbal tea.
• The oil extracted from the Karpoora Tulsi is mostly used in the herbal toiletry. Its oil is also used against insects and bacteria.
• The Rama Tulsi is an effective remedy for Severe acute Respiratory Syndrome. Juice of its leaves gives relief in cold, fever, bronchitis and cough.
• Tulsi oil is also used as an ear drop.
• Tulsi helps in curing malaria.
• It is very effective against indigestion, headache, hysteria, insomnia, and cholera.
• The fresh leaves of Tulsi are taken by millions of people every day.
• Many people wear Tulsi beads, which is said to have certain physical and medicinal properties.

https://cdn.shopify.com/s/files/1/00...g?v=15988742552. Aloe Vera

The aloe vera grows only under the sun with well-drained dry or moist soil. Although the plant tastes like a turd, it’s still edible. The sap from aloe vera is extremely useful to speed up the healing & reducing the risk of infections for :

• wounds
• cuts
• burns
• reducing inflammation

Apart from its external use on the skin, aloe vera is also taken internally in the treatment of :

• ulcerative colitis (drinking aloe vera juice)
• chronic constipation
• poor appetite
• digestive problems

https://cdn.shopify.com/s/files/1/00...g?v=15988743563. Gotu Kola

The gotu kola acts on various phases of connective tissue development and stimulates healing of :
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• ulcers
• skin injuries
• decreasing capillary fragility
• stimulation of the lipids and protein necessary for healthy skin
• Leaves are thought to maintain youthfulness.
• Crushed leaves are poulticed to treat open sores.

The gotu kola can also be used to :

• treat leprosy
• revitalize the brain and nervous system
• increase attention span and concentration
• treat venous insufficiency

https://cdn.shopify.com/s/files/1/00...g?v=15988745094. Calendula

It grows in almost any type of soil condition. It has no problem with nutritionally poor, very acidic or very alkaline soils, just as long as it’s moist. Well known as a remedy for skin problems, the deep-orange flowered pot marigold variety is applied externally to :

• bites
• stings
• sprains
• wounds
• sore eyes
• varicose veins
• Internally it is used to treat fevers and chronic infections.
• The tea of the petals tones up circulation and, taken regularly, eases varicose veins.
• Applying the crushed stems of the pot marigold to corns and warts will soon have them easily removable.

https://cdn.shopify.com/s/files/1/00...g?v=15988746795. Basil

You must have used basil lot many times in food but have you ever tried it to heal flatulence? It has the power to treat:

• Cuts
• Lack of appetite
• Stomach gas
• scrapes

https://cdn.shopify.com/s/files/1/00...g?v=15988748046. Thyme

It is mostly known for its strong antiseptic nature. It is wonderful when it comes to the treatment of:

• Congestion
• Stomach gas
• Coughs

https://cdn.shopify.com/s/files/1/00...g?v=15988749207. Rosemary

Rosemary is the great reviver. This perennial woody herb stimulates energy and optimism and sharpens memory and concentration by bringing more oxygen to your brain, according to UMMC. It’s a wonderfully stimulating alternative to caffeine when you need that second wind!
A row of these long-lived and drought-tolerant plants makes a beautiful, bee-friendly, evergreen hedge. You may only need one plant in your garden, as a little bit goes a long way.
https://cdn.shopify.com/s/files/1/00...g?v=16010330808. Lavender

Long recognized for its sweet perfume, lavender also boasts medical benefits as a nervine and mild antidepressant. UMMC suggests adding it to your bath to alleviate stress, tension, and insomnia. It’s also used in creams to treat sunburns and acne.
Woody lavender plants prefer hot, sunny, and dry environments. The fresh flowers are tasty in small doses when added to salads, honey, butter, lemonade, and even shortbread cookies. If you’re crafty, try sewing up an herbal heating pad or eye pillow with the fragrant dried flowers.
https://cdn.shopify.com/s/files/1/00...g?v=16010332289. German Chamomile

Delicate, apple-scented chamomile demonstrates that mildness does not mean ineffectiveness. Primarily grown for its small, yellow-bellied flowers, NCCAM reports that chamomile is one of the best children’s herbs for treating colic, nervous stress, infections, and stomach disorders.
https://cdn.shopify.com/s/files/1/00...g?v=160103334910. Fenugreek, Methi

Fenugreek seeds are nourishing and taken to :
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• encourage weight gain (take note, anorexics)
• inhibit cancer of the liver
• lower blood cholesterol levels
• treat inflammation and ulcers of the stomach and intestines
• drain off sweat ducts
• for body building
• for late onset diabetes
• poor digestion
• insufficient lactation
• painful menstruation
• labor pains
• freshen bad breath
• restore a dull sense of taste

https://cdn.shopify.com/s/files/1/00...g?v=160103350611. Sage

Salvia, the Latin name for sage, means ‘to heal’. Internally, the sage is used for :

• indigestion
• flatulence
• liver complaints
• excessive lactation
• excessive perspiration
• excessive salivation
• anxiety
• depression
• female sterility
• menopausal problems

On the other hand, it is used externally for :

• insect bites
• skin infections
• throat infections
• mouth infections
• gum infections
• skin infections
• vaginal discharge

https://cdn.shopify.com/s/files/1/00...g?v=160103420412. Peppermint

Peppermint is sometimes regarded as ‘the world’s oldest medicine’, with archaeological evidence placing its use at least as far back as ten thousand years ago. Pepeprmint are naturally high in manganese, vitamin A and vitamin C. Crushed leaves rubbed on the skin help soothe and relax the muscles. Infused peppermint leaves are used to :

• reduce irritable bower syndrome
• against upset stomachs
• inhibit bacterial growth
• treat fevers
• flatulence
• spastic colon

https://cdn.shopify.com/s/files/1/00...g?v=160086297013. Lemon Balm

The reason the plant is called lemon balm is because of the lemon minty scent of the leaves. The flowers, which appear during the summer, are full of nectar. The crushed leaves, when rubbed on the skin, are used as :

• mosquito repellent
• herpes
• sores
• gout
• insect bites

Infusion of the leaves with water are known to treat :

• colds
• fevers
• indigestion due to nervous tension
• digestive upsets in children
• hyperthyroidism
• depression
• mild insomnia
• headaches

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• Medicinal Garden
• With your seeds kit, you’ll also receive a FREE Medicinal Guide that shows you how to turn these 10 plants into tinctures, ointments, salves, poultices, decoctions, infusions, essential oils —all in minute detail so you can follow our guide even if you’ve never made an herbal medicine in your life.

14. Globe Artichoke

A bitter tasting plant that requires a lot of sun, the cardoon has become important as a medicinal herb in recent years following the discovery of cynarin. The cardoon leaves, best harvested before flowering, helps to :

• improve liver and gall bladder function
• stimulate the secretion of digestive juices
• lower blood cholesterol levels
• treat chronic liver and gall bladder diseases
• jaundice
• hepatitis
• asteriosclerosis
• early stages of late-onset diabetes

https://cdn.shopify.com/s/files/1/00...g?v=160103451615. Ashwangandha

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Ashwagandhais best known for stress Reduction, Neural Protection, and a Lot More from an Ancient Herb
The benefits of ashwagandha are many; in addition to promoting fertility, aiding in wound care, and boosting the immune system, some other benefits are:

• Diuretic, Sleep aid
• Galactogogue
• Anti-epileptic
• Anti-tumor, Pain relief
• Eye health
• Heart tonic
• Lowers cholesterol & Regulates blood sugar
• Reduces depression and anxiety, Combats stress
• Fights cognitive decline due to brain cell degeneration

https://cdn.shopify.com/s/files/1/00...g?v=160103460816. Lemon Grass

Lemongrass has been reported to have innumerable therapeutic and other health benefits.

• alleviate certain respiratory conditions including laryngitis and sore throats
• anti-pyretic property which reduces high fevers.
• useful for all types of pain including abdominal pain, headaches, joint pains, muscle pains, digestive tract spasms, muscle cramps, stomachache and others
• lemongrass inhibits bacteria and yeast growth.
• beneficial for nervous and stress-related conditions.

https://cdn.shopify.com/s/files/1/00...g?v=160103465317. Bryophyllum, Panfuti

Bryophyllum calycinum, Bryophyllum pinnatum, also known as the Air Plant, Life Plant, Miracle Leaf, Goethe Plant and the Katakataka (Filipino)) is a succulent plant native to Madagascar.

• The leaf or its juice is taken for diabetes.
• Leaf paste application stops bleeding and heals wounds.
• The burnt leaf (mashi) made in to paste with coconut oil cures burn.
• To prevent septic to cuts from sharp instruments, 15 leaves with four pepper corns roasted, powdered and mixed in cow ghee is applied.
• Leaf paste boiled in oil cures sciatica and rhematic pains.
• One leaf eaten raw with one pepper corn first thing every morning for 3 to 7 days cures urinary stones.
• The leaves can be used raw for making chutneys or tamblis.

https://www.prepperfortress.com/wp-c...06/image-3.png18. Rui

RUVA, Purple ( Ekke, Rui,arka ) Calotropis gigantea

• The leaves and flowers of both the varieties are used for pooja of Shiva, Hanuman and Devi.
• Leaves of both varieties are used for fomentation to paining joints.
• Fomentation of leaves after application of castor oil relieves stomach pain of infants.

https://www.prepperfortress.com/wp-c...06/image-2.png19. Costus

Costus igneus, commonly known as insulin plant in India, belongs to the family Costaceae. Consumption of the leaves are believed to lower blood glucose levels, and diabetics who consumed the leaves of this plant did report a fall in their blood glucose levels.
The fresh leaves of this plant is chewed two times daily for 1 week after 1 week, 1 leaf should be chewed twice a day this dosage should be continued for 1 month. It is said that this treatment is effective in bringing blood sugar levels under control in diabetes patients.
https://www.prepperfortress.com/wp-c...06/image-1.png20. Khus

It has anti-inflammatory and antiseptic effects that provide relief from inflammations in circulatory system and nervous system. Khus khus is used to create a tonic bath, which is the reason why it is often included in high quality soaps.
It is a boon for individuals suffering from rheumatism, arthritis, gout, muscular aches, dryness and cracking of skin etc.
The oil obtained from khus khus has sedative effect and aids in the treatment of emotional outbursts, such as anger, anxiety, epileptic and hysteric attacks, restlessness, nervousness, etc.
https://www.prepperfortress.com/wp-c...3/06/image.png21. Vitex Negundo

Commonly known as the five-leaved chaste tree, is a large aromatic shrub with quadrangular, densely whitish, tomentose branchlets.
Key therapeutic benefits:

• Because of its anti-inflammatory, antibacterial and antifungal properties, the plant is useful in treating sores and skin infections.
• Five-Leaved Chaste Tree relieves muscle aches and joint pains.
• The herb is effective in treating vaginal discharge.

https://cdn.shopify.com/s/files/1/00...g?v=160103732522. Sagargota, Bonduc nut

Sagargota, Bonduc nut, Fever nut, physic nut is used as anti diabetic & anti-malarial drug
Medicinal Uses :

• Root : In dysentery and diabetes
• Leaves : Emmenagogue
• Seed : Abortifacient used as anti-malarial drug and also tonic

https://cdn.shopify.com/s/files/1/00...g?v=160103741923. Stevia

With its steviol glycoside extracts having up to 300 times the sweetness of sugar,stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives.
Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets.
https://cdn.shopify.com/s/files/1/00...g?v=160103753024. Marsh Mallow

The plant of which marshmallows were once made of. The root is taken internally to treat :
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• inflammations and irritations of the urinary and respiratory mucus membranes
• counter excess stomach acid
• peptic ulceration
• gastritis

Externally, the root is applied to :

• bruises, sprains
• aching muscles
• insect bites
• skin inflammations, splinters
• The leaves are very edible, unlike the aloe vera. They can be added to salads, boiled, or fried. It is known to help out in the area of cystitis and frequent urination.

https://cdn.shopify.com/s/files/1/00...g?v=160103766225. Great Burdock

It requires moist soil and can grow shadeless. The great burdock is the pretty famous in the area of detoxification in both Chinese and Western herbal medicine. The root is is used to treat ‘toxic overload’ that result in throat infections and skin diseases like :

• boils, rashes, burns, bruises
• herpes, eczema, acne
• impetigo, ringworm, bites
• The leaves and seeds can be crushed to poultice it to bruises, burns, ulcers and sores

https://cdn.shopify.com/s/files/1/00...g?v=160103775326. Camomile

With a sweet, crisp, fruity and herbaceous fragrance, has long been used medicinally as a remedy for problems regarding the digestive system.
It has a soothing and calming effect in the area of aromatherapy, used to end stress and aid in sleep.
The entire herb is used to treat common aches like toothache, earache, shoulder pain and neuralgia.
https://cdn.shopify.com/s/files/1/00...g?v=160103334927. Chinese Yum

A type of yam that can be eaten raw, the chinese yam can be easily grown, succeeding in fertile, well drained soil in a sunny position. It is sweet and soothing to the stomach, spleen and has a tonic effect on the lungs and kidneys. It is used internally to treat :

• tiredness, weight loss, loss of appetite, poor digestion, chronic diarrhea
• asthma, dry coughs, uncontrollable urination, diabetes, emotional instability

Externally, it is applied to ulcers, boils, abscesses

• The leaf, on the other hand, is used to treat snakebites and scorpion stings.

https://cdn.shopify.com/s/files/1/00...f?v=160103794228. Echinacea

One of the world’s most important medicinal herbs, the echinacea has the capacity to raise the body’s resistance to bacterial and viral infections by stimulating the immune system. It also has antibiotic properties that helps relieve allergies. Basically, the roots are beneficial in the treatment of sores, wounds and burns.
It was once used by the Native Americans as an application for insect bites, stings and snakebites. The echinacea grows on any well drained soil, as long as it gets sunlight.
https://cdn.shopify.com/s/files/1/00...g?v=160103807429. Siberian Ginseng

The siberian ginseng has a wide range of health benefits, mostly as a powerful tonic herb that maintains good health. Its medicinal properties are used for :

• menopausal problems, geriatric debility, physical and mental stress
• treat bone marrow suppression caused by chemotherapy or radiation
• hypercholesterolemia and neurasthenia with headache
• insomnia, poor appetite, increasing endurance, memory improvement
• anti-inflammatory purposes
• immunogenic purposes
• chemoprotective purposes
• radiological protection

https://cdn.shopify.com/s/files/1/00...g?v=160103817030. The Great Yellow Gentian

The great yellow gentian root is a bitter herb used to treat digestive disorders and states of exhaustion from chronic diseases. It stimulates the liver, gal bladder, and digestive system, strengthening the overall human body. Internally, it is taken to treat :

• liver complaints
• indigestion
• gastric infections
• anorexia

https://cdn.shopify.com/s/files/1/00...g?v=160103825131. Sea Buckthorn

The sea-buckthorn has been used throughout the centuries in China to relieve cough, aid digestion, invigorate blood circulation and alleviate pain. The branches and leaves are used in Mongolia to treat gastrointestinal distress in humans and animals.
The bark and leaves are used for treating diarrhea, gastrointestinal, dermatological disorders and topical compressions for rheumatoid arthritis. Even the flowers are used as skin softeners.
The berries, on the other hand, are used together with other medications for pulmonary, gastrointestinal, cardiac, blood and metabolic disorders. Fresh sea buckthorn berry juice is known to be taken in the event of colds, fever, exhaustion, stomach ulcers, cancer, metabolic disorders, liver diseases, inflammation, peptic ulcer, gastritis, eczema, canker sores, general ulcerative disorders, keratitis, trachoma
https://cdn.shopify.com/s/files/1/00...g?v=160103842032. Tea Tree

Even the aborigines have been using the tea tree leaves for medicinal purposes, like chewing on young leaves to relieve headaches. The paperbark itself is extremely useful to them as it serves to line coolamons when used as cradles, as a bandage, like a sleeping mat, as material for building humpies, as an aluminum foil, as a disposable raincoat and for tamping holes in canoes.
The leaves and twigs, eventually made into tea tree oil, is anti-fungal, antibacterial, antiseptic and deserves a place in every household medicine box. Tea tree oil can be used to treat: cystitis, glandular fever, chronic fatigue syndrome, thrush, vaginal infections, acne, athlete’s foot, verrucae, warts, insect bites, cold sores, nits, minor burns
https://cdn.shopify.com/s/files/1/00...g?v=1601038500These easy-to-grow herbs bring health benefits to your garden as well as your family. Many attract beneficial insects, including bees, and help repel harmful pests from more sensitive plants nearby.
Be sure to locate plants with their preferred conditions for light, water, and temperature in mind.
The Home Doctor
Do you know about the gift of nature to save the life of people from various health problems and make them feel secure by curing significant issues? How to live healthy in this world without having chronic diseases or illness or any other health issues which may hurt you physically and mentally? Due to dense population, people are trying to demolish the forest, garden areas to create shelter, so they forced to destroy the nature’s gift such as natural ingredients, secret medicinal herbs and more which are grown in wild forest, mountains and other places. When you read this review entirely, sure you will get chance to know about secrets medicinal ingredients, herbs and more used by our ancestor to get back the lost health without losing your life. Claude Davis was highlighted all the stuff in the form of the e-bookThe Home Doctor filled with a list of natural ingredients and remedies that you can quickly grow in the backyard or at free space to include it in your routine diet or external usage to get well soon.

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Books can be your best pre-collapse investment.

Carnivore’s Bible (is a wellknown meat processor providing custom meat processing services locally andacross the state of Montana and more. Whether your needs are for domestic meator wild game meat processing)
The Lost Book of Remedies PDF ( contains a series of medicinal andherbal recipes to make home made remedies from medicinal plants and herbs.Chromic diseases and maladies can be overcome by taking the remediesoutlined in this book. The writer claims that his grandfather was taughtherbalism and healing whilst in active service during world war twoand that he has treated many soldiers with his home made cures. )
Easy Cellar(Info about building and managing your root cellar, plus printable plans. The book on building and using root cellars – The Complete Root Cellar Book.)
The Lost Ways (Learn the long forgotten secrets that helped our forefathers survive famines,wars,economic crisis and anything else life threw at them)
LOST WAYS 2 ( Wordof the day: Prepare! And do it the old fashion way, like our fore-fathers did it and succeed longbefore us,because what lies ahead of us will require all the help we can get. Watch this video and learn the 3 skills that ensured our ancestors survival in hard times offamine and war.)
A Guide to Herbal Remedies - Natural Remedies For Everyday Illnesses - PrepperFortress

HOW TO MAKE FERMENTED GARLIC, GINGER AND LEMON HONEY – HEALTH BENEFITS

Amy S. July 10, 2023 No Commentson HOW TO MAKE FERMENTED GARLIC, GINGER AND LEMON HONEY – HEALTH BENEFITS

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How to make fermented garlic honey; a tasty condiment with cold and flu combatting abilities, immune-boosting properties, and an impressive shelf-life; perfect for enjoying for years to come! Best of all, all you need is two ingredients and a sterilized jar!
Whether you want to consider this as fermented garlic honey or honey fermented garlic, the process and dish are the same. By combining fresh garlic with raw honey and allowing it to ferment, you end up with garlic that is sweetened and mellowed and garlic-infused honey that not only tastes good but packs a punch of health benefits too!
When it comes to garlic, in my opinion, you can never have too much. I recently posted recipes for pickled garlic and the TikTok trending spicy pickled garlic. I’ve previously shared recipes for garlic confit and garlic toum (a Lebanese garlic sauce). Now it’s the turn of this garlic fermented in honey with the ultimate shelf life.
Enjoy it when you feel a cold coming on or have a sore throat, or drizzle the honey over pizza, veggies, add into marinades and dressings, or to a whole array of other dishes (keep reading for suggestions!)
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There may be a weeny bit of a learning curve when it comes to fermented products, but (in my opinion anyway), the results are worth it. Just like homemade kombucha, this fermented garlic is something I not only enjoy making but enjoy eating too (and there are so many ways to use it too!).
Not only is this honey garlic ferment shelf-stable, but unlike other methods to preserve garlic (which often carry the risk of botulism), for this method, it is improbable. The acidity of honey means that bacteria are largely unable to survive and multiply, making this honey’s shelf life potentially endless. That is if it’s stored with a tight lid on at all times when not being used.
GARLIC AND HONEY HEALTH BENEFITS

Both garlic and honey have been used for many decades (or longer) for traditional remedies. When combined, the two provide anti-bacterial, anti-viral, and immune-boosting properties. This makes this fermented garlic perfect for enjoying during cold/flu season!
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In fact, the antimicrobial properties of honey make it seem like an unlikely choice for a fermentation medium. However, fermenting garlic in honey allows the garlic to release enough juices into the honey to allow for the fermentation process.
On top of the above, several studies have found that garlic may also be beneficial towards heart health by lowering blood pressure, cholesterol and preventing clotting and hardened/stiff blood vessels.
More so, the high antioxidant content in both ingredients means that it may help to protect our brains from inflammation-based diseases such as dementia and Alzheimers.
THE INGREDIENTS

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THE INGREDIENTS

• Raw honey: make sure to use raw, unpasteurized honey. The process won’t work if it’s not raw, as the microbes will have been killed off in the pasteurization process.
• Garlic: it’s best to use the freshest garlic you can find for the quickest and best fermentation results.

You may also like this chili and garlic-infused honey.
HOW TO MAKE FERMENTED GARLIC HONEY

STEP 1: PREPARE THE GARLIC

First, you’ll need to peel the garlic using one of several methods. Then transfer the peeled garlic cloves to a sterilized glass jar with an airtight seal.
It’s a good idea to lightly crush or chop the cloves in half to speed up the fermentation process. Alternatively, you could prod the whole cloves a few times – to encourage the release of their juices into the honey.
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STEP 2: ADD THE HONEY AND FERMENT

Then, fill the jar with honey, mix it, and then seal it.
Once sealed, turn the jar upside down (this is why a good seal is essential) and set it aside. Place a plate beneath the jar, just in case, though I’ve never had issues with overspill/leaks.
For two weeks, you’ll need to ‘burp’ the jar daily. To do this, open the lid to allow any build-up of gases (CO2) to release and then close, shake (or stir it), turn upside down, and set aside again.
Be quick while doing this as too much oxygen introduced to the honey and garlic at this stage can impact the fermentation process. Just a quick opening of the lid should be enough to release the gases.
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During this time, you’ll likely see “activity” in the form of foaming or bubbling within the jar. The amount can vary, and it won’t always be majorly noticeable. The honey will become more watery, too, as the garlic releases liquid into the mixture.
After two weeks, the fermented garlic is ready to enjoy, though I’d wait a month for even better results! If you don’t plan on using it very often, then it may still need burping occasionally, though the build-up of gases will slow down over time.
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HOW TO STORE?

Store the jar of fermented garlic and honey in a cool dark location away from direct sunshine – like a kitchen cupboard or pantry. As long as you store the honey with an airtight lid and don’t allow any moisture to enter the jar, then the garlic honey can last for years!
Note that it’s normal for the honey and garlic to darken over time – it’s even normal for your garlic to turn blue/green (though this isn’t typical for a honey ferment) – it’s a natural reaction.
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WHAT ARE THE FERMENTED GARLIC HONEY USES?

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There are tons of ways to enjoy this garlic fermented in honey. Here are just a few of my top suggestions.

• Eat one of the honey-soaked garlic cloves when you feel a cold/sore throat coming on.
• Eat a spoonful of the garlic-infused honey for the same reason as above.
• Use the infused honey for salad dressings and marinades.
• Drizzle it over cheese – like goats cheese, ricotta, etc.
• Spread it over toast, cornbread, pretzels, and breakfast muffins, etc.
• Drizzle over pizza.
• Use as a glaze for your favorite protein: meat, fish, or tofu!
• Drizzle some over roasted or stir-fried veggies.
• Use the mellowed garlic in dips like hummus or this white bean dip.

Let me know in the comments how else you’d enjoy the honey, garlic, or both combined!
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FAQS

Is there a risk of botulism with fermented garlic honey?
While the risk is very minimal, you can test the garlic honey mixture if you are concerned. Botulism can only survive in specific environments and acidity levels. To test this, you can use a pH strip (or monitor). Any reading under 4.6 is considered safe. If it’s slightly above that, you could add a little apple cider vinegar to the mixture to lower the pH before consuming it.
My garlic isn’t sinking, why?
Garlic can take some time to sink in the mixture as it releases its juices into the honey – usually based on how fresh it is (though usually between 1-2 months). It should eventually sink, though. The aim at the beginning is for the garlic to be covered by the honey as much as possible to prevent spoilage.
Can I use my first batch of garlic honey as a ‘starter’ for the next fermented garlic?
Unlike yogurt, where the microbes in the ‘starter’ will help kickstart the new mixture, this doesn’t work in the same way for fermented garlic honey. The fermentation process goes through several stages, and I’m afraid that ‘skipping’ some or trying to ‘hack’ it could not only impact the ferment but possibly cause food safety issues. I don’t know this for sure – but better safe than sorry!
Do I need to cut/crush the garlic?
It’s not 100% necessary, though it can help to speed up the fermenting process. This is because the garlic releasing its liquid into the honey is part of the fermentation process. If you want to have whole cloves but still ‘quickstart’ the process, you could use a fork or knife to prod the cloves a few times.
Can I use pasteurized honey for fermented garlic?
No! Unfortunately, pasteurized honey kills off all the microbes that are needed for the fermentation process to work. Please use raw, unpasteurized honey.
Can I use maple syrup instead of honey?
This isn’t something I’ve tried so I can’t say for sure. The water content within maple is quite a bit higher than honey so that will impact its shelf life. The pH level is also a lot higher than honey and so may not be safe in terms of the risk of botulism unless extra ingredients like vinegar and other acidic elements are added to reduce the pH.
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RECIPE NOTES AND TOP TIPS

• To avoid manually burping the jar: you can use a self-burping bale wire jar (fido jars) or purchase jars with airlock lids or other ferment lids. Just make sure to still shake the jar to keep the garlic submerged.
• Using fermenting weights: one way to make sure the garlic stays submerged under the honey throughout is to use fermenting weights. You can buy fermenting jars that come with weights to fit those jars specifically.
• The fresher the garlic, the better: use the freshest garlic possible as it will produce the quickest and best ferment.
• Leave a little headspace: some batches may foam up more than others and cause overspill. For that reason, I always leave headspace at the top of the jar.
• The perfect fermentation period: the best time to begin enjoying your fermented garlic honey is when the main fermentation is over. It won’t be as foamy, the honey will have thinned out and started to darken, and the garlic will have sunk to the bottom of the jar. This usually takes between 4-6 weeks. Though waiting 3 months is even better. If you have the patience, I recommend waiting a year for a genuinely delicious surprise!
• How much honey to use: while it’s important to use enough honey to submerge the garlic entirely, there IS such a thing as too much honey. I recommend using around a 1:1 ratio of garlic to honey. If you use too much, then the anti-microbial properties in the honey will essentially ‘smother’ the garlic. If you want to add more honey, you may also need to add a little water to the honey to kickstart the fermentation process.

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HONEY FERMENTED GINGER AND LEMON
How to make honey fermented ginger and lemon – a common combination for combatting cold/flu symptoms and tasty addition to meals, dressing, and drinks. Best of all, once prepared, this fermented lemon and ginger will last several months and the process couldn’t be simpler (even for fermenting newbies!).
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I know, if you’ve never tried fermenting before, you might be mistaken for thinking it’s a terribly technical, difficult process. While that may be true in some cases (like caring for kombucha SCOBYs), honey ferments are surprisingly simple! It’s fairly hard to “mess up”, and requires no fancy equipment/tools! I’ve already shared a method for honey fermented garlic, now it’s the turn of this honey fermented ginger and lemon!
The combination of honey, lemon, and ginger is a favorite of mine (especially for its immune-boosting properties, like in these ginger lemon and honey immunity shots). Not only does it taste great, but it makes for a great cold/flu/sore throat-busting tonic. Plus, the pollen found in raw honey may be beneficial for those with allergies. The fermentation helps to increase those benefits further too, plus it has months of shelf-life!
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One of my favorite ways to soothe myself at the first sign of illness is to whip up a big mug of ginger tea with lemon and honey. By preparing this honey fermented ginger, you can avoid having to do this from scratch each time! However, you don’t have to be ill to enjoy this honey and lemon fermented honey either.
The combination of lemon, honey, and ginger is also a delicious addition to so many other meals, dressings, sauces, marinades, etc! (Suggestions listed below!). Looking for more ways to enjoy ginger? Why not learn how to make ginger juice, powder, crystallized ginger, syrup, or even a silky ginger pudding.
THE BENEFITS OF GINGER AND HONEY WITH LEMON

I’ve talked about the benefits of all three ingredients in several places across my blog. For example, in my post for ginger turmeric and lemon immune-boosting shots, lemon, ginger, and cayenne immunity shots, and my recently posted honey fermented garlic. So head on over to find out more there.
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It’s important to note that all three ingredients have a very long list of potential health benefits. Ginger alone contains anti-inflammatory and antioxidant properties and is known to help remedy stomach issues and fight colds/flu while also improving brain and heart health.
Lemon is equally brilliant for your immune system and packed with antioxidants and Vitamin C. It’s also a natural detoxifier and has antibacterial and antiviral properties.
Meanwhile, raw honey boasts similar benefits including antibacterial/antiviral and antioxidant properties. It also contains gut-friendly enzymes that are good for promoting healthy gut flora and can help boost immunity and fight infection. You can read more about the top health benefits of raw honey here.
So, as you can imagine, the lemon ginger honey combination is a goldmine of health benefits!
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HOW DOES THE HONEY FERMENTATION WORK?

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The way the fermented honey works is all down to the ingredients used. Raw honey (that’s unpasteurized) still contains the various naturally occurring enzymes and, specifically yeast. When combined with enough water to reach a moisture content of 19-20%, this kickstarts the fermentation process of the honey. In a commercial way, this is how “mead” is made, eventually.
While honey already contains around 16/17% water, the sugars in the honey pull the liquid from the ingredients placed in it (in this case ginger and lemon), which helps reach the 20% and begin fermenting. If your ingredients aren’t “wet” enough, you can top it up with extra water, too! (See I told you, easy!) This process is further helped by extra natural yeast which is found on the vegetables and fruits added to the fermenting honey.
Once the fermentation process begins, your ingredients are becoming preserved and you get a delicious fermented honey lemon ginger! Simple!
THE INGREDIENTS

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• Honey: it’s important to use raw, unpasteurized honey. Pasteurized honey won’t ferment as the microbes are killed in the processing.
• Ginger: fresh ginger, please! It’s recommended to use organic ginger, as non-organic ginger can go through processing that reduces (or eliminates) the yeast on it (that is needed to start the fermentation).
• Lemon: I include whole slices of lemon in the honey ferment, so it’s best to use unwaxed lemon! Remember that different lemons are more tangy vs sweet. If you’d prefer to use a sweeter variety, I recommend Meyer lemons. You can also use limes.

You also need a jar. Make sure to use one that is wide enough to fit whole slices of lemon and has a lid. A wooden spoon or skewer is also a good idea for mixing the fermenting ingredients (avoid metal).
HOW TO MAKE HONEY FERMENTED GINGER AND LEMON

STEP 1: PREPARE THE GINGER AND LEMON

First, sterilize the jar you plan to use for the fermented honey recipe. To do so, wash the jars and lids in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a pre-heated oven for ten minutes at 325ºF/160ºC to completely dry. Some dishwashers also come with a “sterilize” setting.
Wash the lemon and peel the ginger. Then, with a sharp knife or mandoline (even better for even slices), thinly slice the lemon and ginger. I used a peeler for the ginger, but thicker knife/mandoline slices will work too.
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STEP 2: FILL THE JAR

To layer the jar, first place some ginger, then a couple of lemon slices. Repeat until all the ingredients are in the jar.
Then pour the honey over the ginger and lemon, making sure it fully submerges the ingredients. Also, use a clean spoon/skewer to gently shake/move the ingredients around, to make sure the honey gets to the bottom of the jar.
Alternatively, you can drizzle 2-3 tablespoon of honey at the bottom of the jar and between each layer. That way, it’s easier to make sure the ingredients are fully coated with it.
Finally, seal the jar.
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STEP 3: LEAVE IT TO FERMENT

Leave the ginger honey lemon mixture to ferment for two weeks. During this time, you’ll need to “burp” the jar daily. Open the lid for just a second to allow any built-up gases to release.
It’s a good idea to slightly shake the jar too or flip it upside down (with a plate/bowl beneath). I prefer to shake/flip rather than stir (with a wooden spoon) since an excessive amount of oxygen can impact the fermentation process.
After two weeks, you can stay enjoying the fermented lemon/ginger. However, it will taste even better at the one-month stage!
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HOW TO MAKE AHEAD AND STORE

Once the fermented lemon and ginger taste as you’d like, I recommend transferring the jar to the fridge. This will slow the fermentation (almost halting it entirely) and is best for those who want to use it slowly over several months (6 months or more). You could also keep the ferment in a cool, dark location like a kitchen cupboard. This way it will continue to ferment at a faster rate and the flavor will develop and change and even become slightly boozy (like mead). I do this when I plan on using it within a couple of months.
Just note that the flavor will become more bitter over time due to the lemon pith.
Like most fermented foods, just keep an eye out for bad smells, mold, and other signs of spoilage. This doesn’t happen often, but if it does, it’s time to start a new ferment.
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HOW TO USE LEMON AND GINGER FERMENTED HONEY?

While I know I’ve already made it clear that this concoction is perfect for when you’re feeling under the weather, there are tons of ways to enjoy this honey fermented lemon and ginger.

• Ginger tea: add around 1 tablespoon of the mixture (honey and ginger) plus a slice or two of lemon to a mug/teacup and top up with water. If you’d prefer it sweeter/more flavorful, then simply add a little more.
• Hot toddy: turn your healthful ginger tea into an adult treat with the addition of a splash of whiskey and a cinnamon stick (or a dash of cinnamon).

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You can also add this fermented honey to smoothies, juices, salad dressings, and marinades.
For sweeter treats, I happily drizzle this over a breakfast bowl with yogurt (dairy or dairy-free like coconut or almond yogurt) and granola. You can also enjoy it over ice cream, drizzled over oatmeal (or baked oatmeal), over fruit crumble, pancakes/waffles, scones, etc.
Let me know in the comments how you enjoy using this honey fermented ginger and lemon!
Can I use other fruits for fermented honey?
Yes, there are all kinds of honey ferments you can make with various fruits and vegetables including apple, pear, cherries, blueberries, pomegranate, mango, peach, plum, onion, peppers, etc.
You can also use dried fruits like dates and figs. Though you’ll need to add an additional 3% water (based on the weight of the fruit), to raise the water content to the necessary level to start fermentation.

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When is the fermented ginger and lemon ready?
There is no cut-and-dry answer to this. Some say that when your added ingredients (lemon and ginger) have naturally sunk below the honey – which can take several weeks to a month, others say that it’s simply ready when you decide it tastes best. I tend to leave it between 2-4 weeks to ferment before starting to enjoy it. The longer it sits, the more the flavor will develop!
I recommend using a wooden spoon to give it a taste at two weeks – if you like it, transfer it to the fridge to slow the ferment. If not, keep at room temperature to further ferment for 1-2 weeks and test again.
How can I be sure the lemon and ginger are fermenting?
During the fermentation process, you should notice the honey begin to thin out and you may notice some bubbling (but not always) in the honey (of the built-up gases) and the ingredients beginning to naturally sink below the honey. If the honey has thinned but you aren’t noticing any other signs of fermentation, you may want to add 1-2 tablespoon of water, mix, and continue (as there may not have been enough water to properly encourage the fermentation). You could also add in a little apple cider vinegar which can also help kick-start fermentation, as well as bring the pH lower.
Do I need to burp the jar daily?
There is some differing guidance on this. I made sure to do this with my first honey ferment (this garlic honey ferment) when I noticed just how bubbly it became while fermenting (after having a bottle of kombucha explode in the fridge after forgetting to burp it, I’m on the “better safe than sorry” camp now).
While, technically, some say this isn’t necessary since honey ferments contain such low levels of water vs. honey (which means slower, gentler fermenting), I still like to do it daily for the first 2-3 weeks and then once a week or so after that. If you don’t want to do it daily, feel free to do it every other day (or experiment). Just beware of the potential of exploding jars if you never burp it!
RECIPE NOTES

• Burping the jar: if you don’t use the fermented lemon and ginger often, it’s a good idea to burp the jar occasionally still. After the first 2-3 weeks, the main “activity” will slow down so daily burpings aren’t necessary.
• The honey thickness: it’s important to note that the honey will become “thinner” during the ferment as the added liquid from lemon and ginger enters the honey. This is normal!
• Don’t fully fill the jar: leave some headspace for the mixture to bubble up and expand as the liquid from the ginger and lemon releases into the honey. The ingredients should be fully covered but if you add too much, the liquid content won’t reach 20%!
• Using other fruits/veg: feel free to try this fermented honey method with other ingredients. Check the FAQs for a list of suggestions.

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HOW TO MAKE FERMENTED GARLIC, GINGER AND LEMON HONEY - HEALTH BENEFITS - PrepperFortress

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Genius Ways to Open any of Your Locks in an Emergency

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