3 Tbsp. Coconut Oil (Virgin, unrefined is best)
3 Tbsp. Extra Virgin Olive Oil
3 Tbsp. fresh garlic (about 1 average side head of garlic)
15 drops of eucalyptus essential oil*
*This is a 1% dilution, and considered safe for children and pregnant women. More could be added for an older child or adult, up to 30 drops.
Step 1: Over very low heat, melt the coconut oil to a liquid form. While it is melting, start peeling those garlic cloves!
Step 2: Liquify the garlic and olive oil together in a blender. A hand mixer may work for this if you have chopped the garlic slightly. You know your blender better than me. Do what you gotta do!
Step 3: Add the melted coconut oil and blend again, then pour into a wide mouth container that holds 3 oz. *Optional step: strain the mixture through some cheesecloth to remove any remaining garlic "pulp". This may depend on your blender whether it's necessary. The pulp won't hurt, but I found my GOOT to be a bit grittier than I'd like, so I strained it after the fact.
Step 4: Add the essential oil if desired, and you're done!
This recipe can be refrigerated for up to 2 weeks. You may also leave it at room temperature for several days. It will thicken to paste after an hour or so, and become solid in the fridge. Just scoop some out and warm in your hands before use. A few great places to rub GOOT: on the chest and back, the lymph nodes around the neck, and the soles of the feet.
I first found my information for this remedy through Walking Therein. She also mentions a few additional uses here. This post is part of the Home Remedies Carnival at Keeper Of The Home.
I first found my information for this remedy through Walking Therein. She also mentions a few additional uses here. This post is part of the Home Remedies Carnival at Keeper Of The Home.

Anjanette · 760 weeks ago
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Leah · 749 weeks ago
Thanks for your question! My concern would be that the garlic pieces remaining in the GOOT could begin to go bad far before a years time. I read 2 weeks on another site and thought it seemed like a reasonable life expectancy, though I'm sure this would vary based on other factors, such as the freshness of the garlic, the temperature of the fridge, etc. I have seen garlic syrups that herbalists say will last for up to a year in the fridge, but they contain honey, which is a natural preservative. This honestly doesn't make a huge batch and if made when needed you will go through it fairly quickly. Hope that helps!
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