The land of herbs and honey

by Carissa Wills-DeMello

Oxymels have long been used as home herbal medicine, since cooking and herbalism have always been sister sciences practiced by mothers, herbalists, midwives, and healers. By blending herbs, honey, and acid, you’re left with a sweet and sour liquid that can support digestion, ease congestion, reduce inflammation and spruce up the most boring of recipes! Traditionally the acid used in an oxymel is vinegar – any will do, but raw apple cider vinegar will ensure probiotic benefits and a wide range of application for your concoction.

Why vinegar? Well, in the creation of any herbal remedy we need extraction to take place, so that the plethora of medicinal compounds, minerals, and vitamins are made available to your body. In tea, your hot water is doing the extraction. In a tincture, it’s the alcohol. Different compounds call for different solvents, and it so happens that vinegar makes a great solvent for vitamins, minerals, and other flavor-packed compounds!

An oxymel can be used in countless ways, medicinally and culinarily, so flavor is key. Let’s be honest: it’s hard to get this wrong with sweet honey and sour apple cider vinegar. The two are practically born to be blended. What herbs you choose to add to your oxymel depends on the way you’d like to use it… and the options are endless! Sip it straight up to ease a belly ache. Pour it over cucs or radishes for homemade pickles. Mix it into a margarita or mocktail. Dress your salad with it. You get the picture! It’s the herbal utility tool that you’ll wonder how you ever lived and cooked without.

Fill a jar of any size ¼ to ½ full of herbs (which could include fresh or dried spices or vegetables).

Cover the herbs with enough vinegar and honey to fill the jar – a standard ratio is equal parts honey and vinegar, though you can modify based on your palate.

Line the rim with parchment paper under a metal canning lid, or use a plastic lid (otherwise the metal will corrode). Close firmly!

Shake up your jar until all of the ingredients are thoroughly blended.

Place your jar away from direct sunlight and heat (a cabinet will do) for 2-4 weeks as infuses. No need for refrigeration.

Shake your jar whenever you remember! The more you shake it, the better your oxymel will infuse. Once a week minimum is best.

After 2-4 weeks (a longer steep = a stronger oxymel), strain your herbs through a fine mesh strainer. Squeeze out as much liquid as possible, that’s where all the goodness is!

Strain that liquid a second time through cheesecloth if you have it, to avoid any bits left behind.

Pour your oxymel into a jar – make sure to label and date it. Store in a cool dark place. Refrigeration shouldn’t be necessary, but if you use a lot of fresh veggies the water content will be higher, so you can refrigerate if you’d like.

One of the most well-known oxymels is Fire Cider, the traditional immunesupportive oxymel made famous by renowned folk herbalist Rosemary Gladstar. But not all oxymels are pungent and spicy. Take a peek at the following herbal combos to get your oxymel gears turning, and once you get started, let your imagination run wild! Feel free to get creative with amounts, ratios, ingredients, and use these combos as a starting point for oxymel explorations.

Garlic, Onion, Ginger, Horseradish, and Cayenne

Thyme, Mullein, Sage, and Oregano

Chickweed, Cleavers, Dandelion, Red Clover, and Nettles

Violet Flowers, Rose Petals, Hibiscus, and Lemon Peel

Dandelion Root, Ginger Root, Turmeric Root, Burdock Root, and Cinnamon Bark