Herbal Module 5 - Exploring Elixirs: Medicinal Vinegars and Oxymels
Fire Cider Oxymel Recipe
Ingredients
1/2 cup fresh ginger (grated)
1/2 cup fresh horseradish (grated)
1 onion (chopped)
10 cloves garlic (crushed or chopped)
2 jalapeño peppers (chopped)
1 lemon (zest of)
2 tablespoons rosemary, dried (or several sprigs of fresh rosemary)
1 tablespoon turmeric (ground)
apple cider vinegar (to fill 2/3 of the jar you are using)
raw local honey (to fill the final 1/3 of the jar you are using)
Instructions
Put ginger, horseradish, onion, garlic, peppers, lemon zest, lemon juice, rosemary and turmeric in a canning jar. Pour enough apple cider vinegar to fill the jar to 2/3. Pour honey over the herbs and vinegar to fill the jar to full. Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the oxymel into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining.
Ingredients
1/2 cup fresh ginger (grated)
1/2 cup fresh horseradish (grated)
1 onion (chopped)
10 cloves garlic (crushed or chopped)
2 jalapeño peppers (chopped)
1 lemon (zest of)
2 tablespoons rosemary, dried (or several sprigs of fresh rosemary)
1 tablespoon turmeric (ground)
apple cider vinegar (to fill 2/3 of the jar you are using)
raw local honey (to fill the final 1/3 of the jar you are using)
Instructions
Put ginger, horseradish, onion, garlic, peppers, lemon zest, lemon juice, rosemary and turmeric in a canning jar. Pour enough apple cider vinegar to fill the jar to 2/3. Pour honey over the herbs and vinegar to fill the jar to full. Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the oxymel into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining.
Summer Oxymel Recipe
Ingredients
2 tsp elderberries (dried)
2 tsp st. john's wort (cut and dried)
2 tsp rose petals (dried)
2 tsp lemon peel (fresh)
4 tsp lemon balm (fresh) otherwise 2 tsp dried
apple cider vinegar (to fill 2/3 of the jar you are using)
raw local honey (to fill 1/3 of the jar you are using)
Instructions
Put elderberries, st. john's wort, rose petals, lemon peel a d lemon balm in a canning jar. Pour enough apple cider vinegar to fill the jar to 2/3. Pour honey over the herbs and vinegar to fill the jar to full. Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the oxymel into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining.
Ingredients
2 tsp elderberries (dried)
2 tsp st. john's wort (cut and dried)
2 tsp rose petals (dried)
2 tsp lemon peel (fresh)
4 tsp lemon balm (fresh) otherwise 2 tsp dried
apple cider vinegar (to fill 2/3 of the jar you are using)
raw local honey (to fill 1/3 of the jar you are using)
Instructions
Put elderberries, st. john's wort, rose petals, lemon peel a d lemon balm in a canning jar. Pour enough apple cider vinegar to fill the jar to 2/3. Pour honey over the herbs and vinegar to fill the jar to full. Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the oxymel into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining.
Rosemary Gladstar's Fire Cider Vinegar Recipe
Ingredients
1/2 cup fresh ginger (grated)
1/2 cup fresh horseradish (grated)
1 onion (chopped)
10 cloves garlic (crushed or chopped)
2 jalapeño peppers (chopped)
1 lemon (zest of)
2 tablespoons rosemary, dried (or several sprigs of fresh rosemary)
1 tablespoon turmeric (ground)
apple cider vinegar (to fill most of the quart jar)
Instructions
Put ginger, horseradish, onion, garlic, peppers, lemon zest, lemon juice, rosemary and turmeric in a quart canning jar. Pour enough apple cider vinegar to cover by about two inches. Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining.
Ingredients
1/2 cup fresh ginger (grated)
1/2 cup fresh horseradish (grated)
1 onion (chopped)
10 cloves garlic (crushed or chopped)
2 jalapeño peppers (chopped)
1 lemon (zest of)
2 tablespoons rosemary, dried (or several sprigs of fresh rosemary)
1 tablespoon turmeric (ground)
apple cider vinegar (to fill most of the quart jar)
Instructions
Put ginger, horseradish, onion, garlic, peppers, lemon zest, lemon juice, rosemary and turmeric in a quart canning jar. Pour enough apple cider vinegar to cover by about two inches. Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining.
As you feel called to share your energy you can support us in spreading the good word, offering a donation, and/or joining community gatherings every new moon with the Lunar Herbal Alchemy Guild.