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When I was young my mom took a class where she learned about a tea made from weeds to help with menstrual cramps. She was excited to make me drink it when my cycle time came around. That was my first introduction to herbalism.
Later I learned about how my grandmother used to grind up eucaltypus leaves and mix them with olive oil to make a paste for my dad’s chest when he had some respiratory issues.
It turns out that learning all about plants and how to use them to support our bodies sparks so much joy for me!
My first book about herbalism is Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide. I’m devouring it and was drawn to the idea of Fire Cider. What I love the most is that you can add your favorite herbs to it and make your own version.
This recipe is what I ended up with (for a quart jar), but feel to make your own! I’d love to hear what’s in your version!
1 cup diced onion
- 1 cup grated horseradish
- 1 cup grated ginger root
4 to 5 cloves of garlic, chopped
- 1 jalapeno, sliced
4 tbs grated turmeric
- 1 lemon, sliced
- 6-8 gogi berries
- 2 sprigs thyme
- 2 sprigs rosemary
- 1/8 tsp cayenne pepper
- Apple Cider Vinegar
- Honey (local if possible)
Add all ingredients except honey and apple cider vingar to the jar. Top with apple cider vinegar. Place a piece of wax paper over the jar and put the lid one. This is to prevent the metal lid from rusting.
Gently shake the jar daily. Leave in a cool dark space for 4-6 weeks. Strain with cheescloth and honey to taste. Your fire cider can be stored in a glass jar or bottle either on a cool shelf or in the refrigerator.