Homemade Medicinal Garlic Sauce
Text and Photography by Juliet Blankespoor
Homemade Medicinal Garlic Sauce Recipe
Ingredients
- ¼ cup garlic, finely minced - 1 bulb = approximately ¼ cup.
- 1 cup extra-virgin olive oil
- 1 teaspoon sea salt
- ½ cup nutritional yeast
Directions
- You can substitute grated Parmesan cheese for the nutritional yeast if you’d prefer, and omit the salt.
- Mix all ingredients by hand and refrigerate.
- Use within one week.
Notes
Meet the Green Mastermind Behind Blog Castanea:
JULIET BLANKESPOOR is the founder, primary instructor, and Creative Director of the Chestnut School of Herbal Medicine, an online school serving thousands of students from around the globe. She's a professional plant-human matchmaker and bonafide plant geek, with a degree in botany and over 30 years of experience teaching and writing about herbalism, medicine making, and organic herb cultivation. Juliet’s lifelong captivation with medicinal weeds and herb gardening has birthed many botanical enterprises over the decades, including an herbal nursery and a farm-to-apothecary herbal products business.
These days, she channels her botanical obsession through her writing and photography in her online programs, on her personal blog Castanea, and in her new book, The Healing Garden: Cultivating and Handcrafting Herbal Remedies. Juliet and her family reside in a home overrun with houseplants and books in Asheville, North Carolina.
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Kim M Knebel (LeslieMorrell) says:
I love garlic so this sounds yummy. Recipe says to use within a week. Could I freeze half?
Melissa Quercia says:
Yes, you could freeze some to prolong the shelf life. Enjoy!
JenP says:
We love garlic here too! Any tricks to not have “dragon breath” from lots of raw garlic though? Whenever colds are going around, I give the kids fresh minced garlic mixed with honey and cinnamon – they love it – but we all give each other a bit more breathing space! I’d like to boost our immune systems a bit without scaring visitors away 🙂
Melissa Quercia says:
Hello fellow garlic lover! I have heard that eating apples or mint after you consume garlic could neutralize the odor, but I have not tried it myself. If you give it a try, let us know how it goes 🙂
Ray says:
If not used within a week, is the risk that the oil goes rancid or higher chance of botulism even in the refrigerator?
Christine Borosh says:
Botulism can thrive in an anaerobic environment like within oil, even in the refrigerator. We recommend using up the sauce within a week to be cautious due to this safety concern.
Linda F Ballinger says:
I want to try this garlic recipe to add to my immune arsenal. Another that is sweet and spicy is garlic honey. two of my favorite healthy foods. Thank you for the recipe.
Melissa Quercia says:
You’re welcome, Linda. Garlic honey certainly is delicious. We hope you love the garlic sauce!
Aj says:
What a fantastic recipe! I love garlic for its antioxidant and antimicrobial properties but struggle with taking garlic tincture. I definitely will be giving this a go! Thanks for sharing 🙂