Prep Time: 3 weeks

Cook Time: n/a

Yield: Makes as much as desired.

Mulberry leaves, apple cider vinegar, raw honey and herbs make for an oxymel that has many health benefits!

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Ingredients

>> organic fresh (or dried) herbs of choice
>> 1 part organic apple cider vinegar
>> 1 part raw local honey

Instructions

Slightly chop herbs. Fill a pint jar 1/3 full of your choice of herbs.

Cover with equal parts apple cider vinegar and honey to fill jar. Stir until thoroughly blended. Be sure herbs are fully submerged in the mixture. This may take up to a half hour.

Wipe any liquid off the rim. If using a metal lid, place a piece of parchment paper between the lid and the inside of the jar to keep the vinegar from touching the metal.

Store your jar in a cool, dark place to extract for three weeks. Be sure to shake your jar 3 times a week.

Strain out the herbs through cheesecloth or a fine mesh strainer. Press down on the herbs to release as much liquid as possible.

Pour strained oxymel into glass storage jars or bottles.

Label and date.

Store in cool, dark place until ready to use. When stored properly, shelf life is approximately 6 months.

Note:

You can use a variety of herbs to make many jars of oxymel. Thyme oxymel for coughs, oregano for helping fight colds and sore throats at the onset, elderberries for colds and flu, or my favorite, onion and garlic for immune system support!

Using local honey is highly beneficial to your health. The same goes for the organic apple cider vinegar.

You can use your oxymel by adding a tablespoon to a warm water (water that has boiled and slightly cooled) and drinking it slowly. Add some to soda water. Or uses some to make a salad dressing.

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Personal Care Products