Fire Cider | Cold & Flu Support
As Winter approaches my mind drifts towards the tasks that I need to do to prepare my medicine cabinet for my family. Fire Cider is one of the first on that list. This is an effective folk remedy intended for immune support. It is also super simple to make while boasting a wonderful shelf life that will get you through the winter. The catch? You’ll need to prepare it a few weeks in advance so that it has time to infuse. So if you haven’t started yet, start now! There is no right or wrong way to prepare this remedy. In fact, everyone seems to do it differently and each are effective. That is the beauty of herbalism. Each ingredient is going to bring its best benefits.
Onions and Garlic are antimicrobial, antiviral, antioxidant, immune-enhancing, and anti-inflammatory. If you can find Horseradish root, I recommend you add it, though I know it can be hard to find. Horseradish stimulates digestion and perspiration, making it helpful for cold, flu & fever. Ginger is one of my must-haves as it stimulates circulation and helps to break up congestion. I could go on and on about each ingredient!
Fire Cider is a wonderfully safe preventative measure to help support your immune system. My husband and I take a shot a day during the winter months to keep our bodies at the ready. It is also helpful to take at the onset of any cold and flu symptoms. It is useful in breaking fevers by warming the body and can break up congestion & stagnation. Both Apple Cider Vinegar and honey offer their antibacterial properties as well. Herbs such as thyme and oregano are known for their antimicrobial support, so be sure to add them as well. I also like to add dried Nettle to my cider for that extra nutrition boost.
Below you’ll find the recipe I have been using the last couple of years. As I mentioned you can adjust it based on what you have on hard or access to! I hope this post finds you in good health! Be sure to get vaccinated and take care.
Respectfully,
Courtney
Homemade Fire Cider - From The Herbal Academy and a few additions of my own.
Ingredients
1 large red onion (Allium cepa), chopped
3 heads garlic (Allium sativum), chopped
1 organic lemon (Citrus x limon) with peel, diced
½ cup fresh ginger (Zingiber officinale) root, grated
½ cup fresh turmeric (Curcuma longa) root, grated
¼ cup fresh horseradish (Armoracia rusticana) root, grated
¼ cup fresh thyme (Thymus vulgaris), chopped
1/8 cup fresh oregano (Origanum vulgare), chopped
2 teaspoons fresh ground black pepper (Piper nigrum)
1 fresh jalapeño (Capsicum spp.) peppers
2 Cinnamon (Cinnamomum verum) Sticks
Honey to taste
Raw, unpasteurized apple cider vinegar
Directions
Place all ingredients except honey in a half-gallon jar, and cover with raw, unpasteurized apple cider vinegar. Be sure to cover the herbs by at least few inches, then cut a square of parchment or wax paper and cover the jar before tightly capping it.
Store in a warm place (I like the top of the fridge) for a few weeks, shaking the jar daily.
After three weeks, your fire cider will pack a punch, but you can keep infusing for much longer if you like—I know herbalists that let their fire cider sit for months before straining it!
At this point, you can strain out the herbs from the liquid, but another option is to blend the whole batch in a blender or Vitamix and let it sit for an additional week (without shaking for the last few days to let the ingredients settle) before pouring off the liquid.
Either way, once you’ve finished infusing herbs, add warmed raw honey to taste (I usually add about 1/3 cup), mix thoroughly, and bottle. This doesn’t have to be refrigerated, but it can’t hurt.
