This recipe is adapted from Tony Lemos at Blazing Star Herbal School in Conway (check out her class on Therapeutic Herbalism!). Oxy- or vinegar- and mel – honey – are infused with seasonal blossoms. Can be taken by the spoonful, stirred into tea, or mixed into seltzer for a refreshing fancy drink. This is an easy preparation to give the body and spirit a little extra support in the transition from Summer to Fall. Because, while we love fall festivals, pumpkins, and sweaters as much as anyone else, we know that this seasonal shift can be challenging. Some folks experience anxiety about the coming winter, sadness about the ending of those expansive summer days, and sinus-congesting allergies. We hope a few spoonfuls of this a day can help. If you don’t have the exact amounts or the exact herbs, feel free to improvise, make substitutions, and play around.
**A note on goldenrod: maybe people blame the goldenrod blossoms for itchy eyes and runny noses this time of year. In fact, very few people have goldenrod allergies– goldenrod is a natural antihistamine! More likely, ragweed, which grows alongside goldenrod, is to blame for allergy symptoms.**
Ingredients
- leaves and flowers of 1 small bouquet goldenrod, about 1/2 cup loosely packed
- 1 inch ginger root, peeled and chopped
- 1 inch tumeric root, peeled and chopped
- leaves and flowers of 6 sprigs fresh tulsi basil, about 1/2 cup loosely packed
- 1/4 cup chopped dandelion root
- leaves and flowers of 2 sprigs yarrow, 1/8 cup loosely packed
- pinch of freshly ground black pepper
- 1/2 cup raw local honey (more or less depending on your sweet tooth)
- 1/2 cup raw organic apple cider vinegar (adjust more or less depending on ratio of honey)
Supplies
Cutting Board
Knife
Glass Jar
parchment paper
canning lid and ring
To Make
- Chop all fresh ingredients and place in a glass quart jar.
- 2. In a separate jar, combine honey and vinegar. Shake well to combine.
- 3. Pour vinegar and honey over the fresh herbs. This should cover the plant matter. If it doesn’t, try packing the plants down. Pour more vinegar and/or honey over the top so that herbs are fully submerged. This is important! Exposed plant matter will mold!
- 4. Cover the mouth of the jar with a square of parchment paper, place a lid over the paper, and seal the jar with the band. It’s important to seal with paper, as vinegar will degrade plastic and metal, leeching unwanted compounds into your oxymel.
- 4. Let sit in a dark place for, ideally, 3-4 weeks, shaking occasionally. (And, if you’re anything like me, taste often to “check on progress.”)
- 5. Enjoy plain, with tea, or in seltzer.
