Please note: I like to keep my Garlic Honey in the refrigerator, since the bacteria that cause botulism can grow in foods that are not canned properly. Do NOT feed honey to babies less than 1 year old. Honey may contain the spores that can produce botulism bacteria in infants under 1 year of age. A child’s serving size is quite different than an adult’s serving size, so please check with Clark’s Rule or Dr. Young’s Dosage table before giving your children garlic honey. Some herbs are not recommended for people with certain illnesses and/or diseases, pregnant women, breastfeeding women and people who take certain medications, so please consult with your holistic health care provider before trying this recipe.
“Baby colic (also known as infantile colic) is defined as episodes of crying for more than three hours a day for more than three days a week for three weeks in an otherwise healthy child between the ages of two weeks and four months.
The cause of colic is generally unknown. Some believe it is due to gastrointestinal discomfort like intestinal cramping. Fewer than 5% of infants with excess crying have an underlying organic disease.”
When my eldest child had colic, it broke my heart. I didn’t know how to calm him down and I hated seeing him in pain. Then my momma shared a very old remedy that my great granny used to make for her babies and my momma used to make for my siblings and I, it worked like a charm! Here’s the recipe…
Onion Tea (AKA Onion Syrup)
Organic, raw sugar
Cut onion in half and remove a little bit of the center (to create a hole).
Place half of onion large side down in a skillet.
Fill the hole in the middle with sugar.
Place about a 1/2 inch of water around onion.
Cook onion, sugar, water on low heat until a thick syrup forms.
Remove & compost onion, stir syrup, put syrup in a clean, dry jar with a good fitting lid.
Mix 1 tsp.-1 tbsp. onion syrup with 4 oz. warm water in a bottle and feed it to your baby. If your baby will not take a bottle, like all three of my kids, then you can mix it in a cup and use a medicine syringe to give your baby little bits at a time.
Throughout the years, I have found that onions in raw form often create more gas than onions in cooked form. It’s almost as if cooked onions relax your body and help you release the gas.
Another recipe you might like to try is…
1 tbsp. fennel seed
1 Ginger Tea bag
1 Chamomile Tea bag
Make fennel tea by decocting the fennel seed in 2 cups of water, covered, for about 10 minutes. Remove from heat, add tea bags, cover, and steep for 5 minutes. Strain, compost fennel seeds and tea bags, and let it cool. You can store this in the refrigerator for 24-48 hours. Dosing for a baby is 1/2 tsp. every 15 minutes or 2 oz. in a bottle to be drank all at once.
If you’re nursing your baby and he/she has colic, you can help out by avoiding caffeine as well as foods of the brassica (cabbage) and allium (onion) families.
Rhythmic motions may also help to ease the baby’s colic, as can applying heat to relax the GI muscles and bring circulation to the area.
Another word of advice, if you have another adult in the home, take turns soothing the baby. Trying to do it all on your own can be very stressful and exhausting.
I hope you found this blog post helpful, thank you for stopping by. 😊
I absolutely love making things with my hands and some of my favorite things to make are Herbal Infused Oils. I use them to create salves & balms, and I also use them when I’m cooking. If you have never made an Herbal Infused Oil, then you are in for a wonderful treat! This is one of my most used recipes, it’s from the Herbal Academy I’m attending! ☺️
The materials you’ll need:
Good quality dried herb or herbs
Oil (I prefer to use olive oil, since it offers some resistance to oxidation and rancidity.)
Clean, dry jar with tight fitting lid (I prefer a good ole mason jar.)
Labels and permanent marker
The sun or consistently warm area
I use the folk method (meaning I eye ball it and don’t measure or weigh) most of the time now days, but in the beginning I would use a 1 oz. dried herbs to 10 oz. oil ratio.
Make sure all the materials you are using are dry, because moist or wet materials can contaminate your oil.
Fill the jar about about half full with the dried herbs and cover completely with olive oil. Gently stir the mixture with a clean and dry spoon to make sure all of the herbs are well saturated with oil.
Before putting on the lid, cover the top with a small square of wax paper, then screw on the lid.
Place the jar in a warm spot (heat is what helps infuse the oil), but not directly in the sunlight (unless you are using a dark colored bottle or jar). You can also cover your jar with a brown paper bag to protect it from direct sunlight.
I like to take the jar in my hands and roll it back and forth to make sure the herbs are well saturated with oil, I do this every few days while I let it steep for 4-6 weeks.
After 4-6 weeks the oil will be ready to strain and bottle. I like to use a cheesecloth lined metal mesh strainer, so I can squeeze the remaining oil from the herbs into the bowl. Once strained, compost the herbs and pour the oil into clean, dry bottles or jars and add a couple drops of vitamin E oil (if you choose). Keep the oil in a cool, dark place and it should keep for up to a year. If the oil, at any time, smells off then discard it immediately.
Another method I use to make Herbal Infused Oil, especially if I need it immediately, is the Double Boiler Method. For this method you’ll need a double boiler or a make-shift double boiler (I use a metal bowl and a pot 1/3 full of water that the metal bowl will fit into…make sure the water does not splash into the metal bowl). Place the herbs and oil into the metal bowl or double boiler, bring to a slow simmer, heat slowly for 30-60 minutes. If you keep the heat nice and low, it helps release the medicinal properties of the herbs. Strain, bottle, and store following the directions above.