Garlic Ginger Tea

Put on water to boil.

Peel garlic cloves and crush into 1/2 gallon mason jar with a garlic press.

Peel and mince ginger.  Place in jar.

Pour boiling water over herbs and top with a plate or bowl.  Steep for at least 20 min or as long as overnight. 

Strain into a mug if still hot, or rewarm in a small pot on the stove and transfer to your mug.

Add honey and a squeeze of lemon to taste, as desired.

Notes:  In general, go easy on the garlic and heavy on the ginger.  Too much garlic will make it taste really bad.  Lots of ginger will make it spicy, but usually very delicious.

To store, I put the top on the jar and put it in the fridge.  It will last a good week or more, even with the ginger and garlic in the tea.  The ginger will get stronger over time, the garlic will not.

To protect the mason jar from breaking, I always run it under hot water from the sink before pouring in the boiling water.  Mason jars can handle high temps, but after a while they weaken and the shock of boiling water will crack the glass, if not warmed properly.  Ask me how I know, lol. :-)