Well, it’s here again.
It comes back around every year just like clockwork.
Or a bad penny.
Or that one friend that never calls unless they need something…
It’s never fun.
And thankfully, it never lasts that long.
I’m talking about cold and flu season, of course.
I really, really prefer using natural and herbal remedies whenever I need to take something.
And I like to make sure that I always have stuff on hand for the cold and flu season.
I haven’t had the flu in decades. And while I may just be lucky, I think it has a lot to do with taking my herbal remedies.
I use echinacea tincture, elderberry syrup, and fire cider to keep those nasty bugs at bay.
And today, I’m going to introduce you to my favorite fire cider recipe.
But first, the obligatory FDA statement so they don’t fine me or shut down my site: These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Ok. Let’s get down to business.
There are about a bazillion recipes all over the internet for fire cider. And even more in hundreds of herbalism books and courses.
They are all just a little bit different, but all basically the same. Just tweaked for personal preferences and availability of ingredients.
The original fire cider recipe was developed by herbalist Rosemary Gladstar and first published in her book, “Winter Recipes for Health and Well-Being”.
It has since been published in several of her other books, and is by far one of her most popular recipes.
Rosemary’s books are easy to follow and understand, and they were my first introduction to herbalism. This is my favorite beginner herbalist book: Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide: 33 Healing Herbs to Know, Grow, and Use
I am personally not one for really hot and spicy stuff. So I gotta be honest and tell you that I sometimes struggle to take a shot of this when I need to…
But it’s way better than being sick for 2 weeks…
So here’s how you do this.
- 1 medium yellow onion, diced
- 1 cup diced horseradish root
- 30-35 cloves of garlic
- 1/2 cup sliced ginger
- 1 tsp dried cayenne pepper, OR 3-5 sliced fresh cayenne peppers
- 2 sprigs of fresh thyme OR 2 Tbsp dried thyme
- 4 tsp whole black peppercorns
- 1 lemon, sliced into thin rounds
- 1/2 c raw honey, or more to taste
- 5 cups raw apple cider vinegar
I make this fire cider recipe in a gallon jar. It fills it up about half way depending on how small I cut things up.
That may sound like a lot, but it keeps for at least a year in the fridge.
Start out by dicing the onion and toss it into your jar.
Then, peel the garlic cloves and smash them with the side of a knife and toss them into the jar as well.
You could mince the garlic if you want to, but I just smash them to save a bit of time. 🙂
Now you need to peel and dice the horseradish root. This stuff is quite strong smelling, so be forewarned!
Toss the horseradish into the jar as well.
And then peel and slice the ginger root and layer that in the jar.
Now add the cayenne, peppercorns, and thyme sprigs.
Give the lemon and good scrub and then cut it into thin slices. Add the lemon and any juice to the jar.
All that’s left is to add the honey and the apple cider vinegar.
Give it all a good stir.
Then put the lid on the jar. If your jar has a metal lid like mine does, you need to put a layer of parchment paper or plastic wrap between the fire cider and the lid.
That will keep the metal from corroding from the acid in the vinegar.
Now that it’s all mixed up you need to let it sit someplace cool for 3 to 4 weeks.
The longer it sits, the more mellow it becomes. But also the more beneficial it gets.
For the first week or so you need to shake the jar once or twice a day.
After the 3 or 4 weeks are you, it’s time to strain your fire cider!
You can see my set up there for straining the fire cider.
A large strainer over a large glass bowl.
Put a bread cloth in the strainer and slowly pour the fire cider through it.
Then hang the cloth and let it drip for about an hour. After that, squeeze the bag a little to get all the good stuff out.
Then just put the strained fire cider in a glass jar (or jars) and keep it in the fridge.
It will keep for about a year when it’s refrigerated.
The best way to use this Fire Cider is as follows:
You should take 1 shot (about 2oz) 3 to 4 times a day just as soon as you feel anything coming on.
In fact, there are those that say you should just go ahead and start taking it if there is anyone in your sphere that is getting sick.
So any family members, office mates, or friends who are sniffling is your sign to start taking a shot of this every morning.
It’s definitely better to be safe than sorry.
This is just one of several basic natural and herbal remedies that I use and always keep on hand.
What is your favorite herbal or natural remedy?
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