American herbalist Rosemary Gladstar wrote this recipe down and named it Fire Cider in the 1970s. Ohioan Dawn Combs, author of Sweet Remedies: Healing Herbal Honeys writes that “this important medicine should be made, shared and taught as often as possible.”  that this oxymel features the best herbs for supporting the immune system.

INGREDIENTS
1/2 cup freshly grated organic ginger root
1/2 cup freshly grated organic horseradish root
1 medium organic onion, chopped
10 cloves organic garlic, crushed or chopped
2 organic cayenne peppers, chopped
Zest from 1 organic lemon
Juice from 1 organic lemon
1 quart organic apple cider vinegar
1/4 to 1 cup raw local honey, more if needed

DIRECTIONS
Add the prepared roots, onion, garlic, peppers, lemon zest and juice, and enough apple cider vinegar to cover all in a quart jar. Lay a piece of natural parchment paper over the opening of the jar to keep the vinegar from touching the metal lid (or use a plastic lid).

Shake well. Store in a dark, cool place for 1 month and remember to shake often.

After 1 month, strain the concoction through a kitchen strainer, 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.

Add 1/4 cup honey and stir. Taste your cider and continue to add honey in 1/4-cup increments until you reach the desired sweetness.

To Use: Just a tablespoon will support your immune system when everyone else is getting the cold or flu, but you should feel free to use this oxymel as often and as much as you like.