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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. 



​

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. 

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. 




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  • Home
  • Full Circle Vision
  • Regenerative Farm
    • Seed Bank >
      • Seeds of Pride
      • Seeds of Inclusion >
        • Native Heritage Garden
        • Hopi Turquoise Corn
        • 1500 year cave bean
        • Elenas Rojo Amaranth
  • Donate
  • About