Instructions
Oxymels
Oxymels are a medicinal herbal mixture of vinegar infused herbs and honey. Oxymels have been used for millennia for a variety of respiratory and immune system issues including coughs, mucus, and difficulty breathing (Hippocrates, 400 B.C.E.). And they also make a delicious salad dressing which would be preventative medicine!
Derived from the Greek word oxymeli, which translates to “acid and honey,”. Oxymels are a way to use and extract herbs that are not always so pleasant in flavor when taken through other methods. However you can also make them with herbs that are more pleasant such as rose buds or violets. Or mixture of herbs such as lavender, sage, ginger, rosemary and thyme to protect from colds and flus. Herbalists have long loved oxymels for they also preserve herbs and plants keeping their potency and flavor long after the fresh plants are out of season. On top of that, vinegar especially excels at extracting vitamins and minerals —something that alcohol tinctures are not good at. This comes in handy when you infuse mineral rich herbs like rosehips or pine needles —both high in vitamin C.
Oxymels are anti-oxidant rich, anti-microbial, immune boosting, they improve digestion, and soothe irritated or sore throats.
When combined with herbs that offer medicinal value, oxymels offer a potent, yet tasty, support for times of sickness or compromised immunity. In the words of Hippocrates: “You will find the drink, called oxymel, often very useful… for it promotes expectoration and freedom of breathing”.
At its heart, an oxymel is a sweetly simple formula: vinegar, honey, and herbs. Traditionally, apple cider vinegar (ACV) is the go-to base (however white wine vinegar is good too), prized for its ability to extract minerals and beneficial compounds from plants while offering therapeutic benefit. Raw honey lends sweetness, soothing properties, and its own nutritional and antimicrobial benefits. When you add aromatic herbs to the mix, an oxymel comes alive. The vinegar extracts the plants’ medicinal constituents and some volatile oils, while the honey locks in their fragrance and flavor.
I keep a jar in my kitchen year-round. There’s something satisfying about having a homemade natural remedy on hand for those moments when you need it most: you can sip it straight from the spoon on a cold winter morning, swirl it into tea or sparkling water for an instant botanical boost, or drizzle it over food for zingy aromatic flavor.
I have some available for purchase —the herbs vary from season to season and year to
year —I always use our raw honey from the land here on Maui. If you are interested in a 4 oz bottle for $20.00 contact me.
Or make your own —its fun! Oxymel Recipe:
- Dried herb of choice —enough to mostly fill a 16 oz mason jar.
- Apple Cider Vinegar or White Wine Vinegar to fill the jar.
- Cap (if using a metal cap put a wax paper liner in the cap first) and shake well.
- Place in a cool dark spot for 2-6 weeks.
- Strain herbs from the vinegar —I usually use cheese cloth first then do a second straining through a coffee filter.
- Combine 1:1 herbed vingar and honey. Label and store in the refrigerator for up to a year. Maybe even longer!