Directions 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. :-)