It really is that time of year. The lush green of Summer melds into vibrant hues of red, yellow, and orange. There is a slight crisp to the morning air. And your kids wake up with the crud. You know the crud. Not quite sick enough to stop life, but left to its own devices, the crud can quickly turn into something worse.
Well, this morning, my youngest daughter, Liza Jane-4, woke up with the crud. She had a slight cough last night, but by morning it was hacking and phlegmy. The first thing I did, was give her a healthy dose of my Elderberry Plus Syrup. Then, I got to working on my Garlic and Herb Oxymel recipe. Before I get into the details of the recipe (there are two ways to make it), you are probably thinking “Oxy-what?” Oxymel comes from the Latin “oxymeli” meaning “acid and honey”. Put simply, it is a mixture of an acid-vinegar-with honey to make various herbal remedies. In our case, for respiratory support.
As I mentioned earlier, there are several ways to prepare your oxymel. The first is the preferred, but as is the case with most herbal preparations, it takes time to reach its full potency and is the way that you would make it BEFORE you need it. The second is a faster preparation for those of us who need something NOW.
The ingredients that you need for both methods are exactly the same:
- Apple Cider Vinegar (preferably raw and organic)
- Raw Local Honey (if possibly)
- Fresh Garlic
- Various Herbs (I chose mullein, thyme, sage, and oregano because these are great herbs for respiratory health)
- Get a clean canning jar. Put equal parts of chopped garlic and your herbs in the jar. Fill it 1/3-1/4 full.
- Add equal portions of vinegar and honey until jar is full.
- SHAKE IT! Give it a shake every day.
- Patience. Let it sit for 2 weeks.
- Strain, label, and refrigerate.
- Add herbs and apple cider vinegar to a glass pot/pan. Make sure that you use twice as much vinegar than you intend to have at the end. Also, make sure that you have a glass pot for this method. Vinegar leaches minerals and you do not want any metals leached into your oxymel. Bring to a boil and reduce heat to simmer. Please be careful as vinegar is very strong when heated.
- After vinegar is reduced by half, strain, cool, and add equal parts of honey.
- SHAKE IT!
- Try to convince a very picky 4 year old that it doesn’t taste disgusting! I usually give a tablespoon or two every 3 hours. It should get rid of the crud fairly quickly. I’ve never had to give an oxymel for more than 24 hours!
Now, there is a pretty popular oxymel that is making its way around the internet-any guesses as to what it is called? The first person to comment below the correct answer wins an 8oz. bottle of my Garlic and Herb Oxymel-not available for purchase!