Fire Cider
Fire Cider!
My friend Nay Rosario of Poppy and Star Herbs lent me her copy of Rosemary Gladstar’s fire cider book. It’s compiled with hundreds of recipes from herbalists all over the world. (Thank you Nay! I will trade you a bottle once it’s done :) )
Rosemary Gladstar is basically the fairy godmother of herbalism U.S. She is an armenian immigrant who took her grandmothers methods of herbalism and popularized it in the US. She with some other herbalists recently underwent a lawsuit where a company was trying to patent the word fire cider. Luckily rosemary and the United Plant Savers won the case because F*#CK that! HERBAL MEDICINE IS THE PEOPLES MEDICINE!
I’m going to share my process and interpretation/additions to this recipe.
Fire Cider basically consists of a menstrum (base) of apple cider vinegar poured over horseradish, garlic, onion, pepper and left to macerate (sit) for four weeks.
Fire cider is an excellent tonic packed with anti-bacterial, anti viral properties. It’s an expectorant breaking up mucus and promoting sweating to push out toxins from the body and open up airways. The apple cider vinegar in fire cider is high in potassium lending it to be helpful for relieving leg cramps. It’s also highly acidic killing most germs in the case of sore throats you can gargle is every hour. It’s used for improving our immune function and fighting off cold and flu’s. You can use it daily to prevent sickness or as you feel an onset of symptoms.
Fire cider can be added to cooking recipes and drinks or taken as is!
Original Fire Cider Recipe from Rosemary Gladstar
https://www.storey.com/books/fire-cider/
1/2 cup grated horseradish root
1/2 cup chopped onions
1/4 cup grated ginger
Cayenne pepper fresh chopped or dried
Apple cider vinegar preferably raw and organic
Honey preferably raw
I used this recipe and added fresh pine, fresh thyme, dries hibiscus, and rose hips. Along with slices of lemon and orange slices. I also used fresh scotch bonnet peppers and fresh red chili peppers from the farmers market instead of cayenne.
Place the herbs in a half-gallon mason jar and pour the vinegar to cover the herbs by a few inches. Use a plastic lid or if using metal place parchment paper between the lid and seal tightly. Label ingredients and date. Shake every day to help macerate for 3-4 weeks. Strain and add honey to taste. Enjoy! You can take a shot at the first sign of a cold or to keep your immunity tip top in winter seasons.
All of the measurements can be adjusted intuitively and you can play and add what you wish around this base recipe!
UPDATE: I strained the fire cider after 4 weeks. The acidity of the vinegar and citrus as well as the time sitting can minimize the spice of the peppers. I was initally underwhelmed by the spice when I first tried it so I added cayenne powder to taste with the honey after straining. After leting the cayenne and honey settle in for a day this fire cider is sooo yummy and definitley has a kick! My friends love it too. Try it and let me know how your recipes go!
NOTE: ACV can aid in heartburn, digestion, however in some cases ACV can be aggravating to certain stomach problems.
NOTE: Do not give honey to children under the age of 1
