In 400 B.C.E., in his On Regimen in Acute Diseases, Hippocrates wrote, “You will find the drink, called oxymel, often very useful…for it promotes expectoration and freedom of breathing.” It’s too bad I didn’t have that definition the first time I saw the word “oxymel,” because I came across the term right about the same time that I was reading the Harry Potter series to my daughter. This might explain why an oxymel sounds to me like something one would whip up in potions class.
The first definition for oxymel that I found didn’t help dispel that magical picture: an oxymel is a type of “herbal elixir”...which puts me in mind of Julie Andrews announcing that “people who get their feet wet must learn to take their medicine” as she spoons out a magical, multi-flavored syrup (rum punch for me, please). While an oxymel is indeed an herbal elixir, not all elixirs are oxymels—for instance, sipping vinegars like fruity shrubs and gingery switchels are delicious herbal elixirs, but they’re not necessarily sweetened with honey, which is a requirement for oxymels. I finally landed on an example of an oxymel that gave me better clarity: when made with honey, fire cider—popularized by esteemed folk herbalist Rosemary Gladstar, and recently the subject of a federal court case over the right to keep traditional remedies trademark-free—is a renowned and beloved immune-supportive oxymel.
The ancient Greek word oxymeli translates to “acid and honey.” The simplest definition is an herbal extraction of vinegar and raw honey. Most often, I see people using raw apple cider vinegar, which boasts a host of healthful qualities on its own. Bringing together the acid of apple cider vinegar with the healthful properties of honey is a fantastic way to get the benefits of both, while also extracting and ingesting supportive herbs, particularly pungent ones that aren’t always pleasant to take on their own.
Both apple cider vinegar and honey have been used for millennia to help boost the immune system, soothe dry throats, and temper digestive issues. Organic apple cider vinegar is high in acetic acid, and when you use the raw, unfiltered version, you are also getting "mother" strands of proteins, enzymes, and helpful bacteria (similar to what one might enjoy in fermented kombucha tea). Meanwhile, the honey brings soothing qualities and provides germ-fighting properties. So, these two ingredients alone are beneficial to the body, and when you add herbs, you have an incredibly effective method of getting extra herbal support as well.
Traditional oxymel recipes from times past tend to use a higher proportion of honey to vinegar: as much as five parts honey to one part vinegar. Depending on your palate and your goals for herbal extraction, you may find this heavy-on-the-honey proportion too sweet for your modern tastebuds—which is why today, most oxymel recipes aim for a more equal balance of vinegar and honey. But one of the beautiful things about oxymels is that you have a lot of room to play with the proportions in order to best match your health and herbal needs.
In this oxymel recipe, I’m going to provide you with a starting point of one part dried herbs to three parts vinegar-and-honey mixture. Feel free to change the proportions to make it your own!
Ingredients
Directions
Works well for infusing a variety of dried herbs.
Great for non-delicate herbs and hearty roots, or if you’re in a pinch and need an oxymel quickly. This heat-based method is too harsh for most highly aromatic or floral herbs.
A nice option for especially delicate herbs.
This is an easy way to make an oxymel if you already have infused honey and/or infused apple cider vinegar in your kitchen pantry or home apothecary.
When you’ve made your first amazing oxymel, try adding some to warm water as a comforting drink to pull you through the sniffle season. Or, use a splash or two to flavor bubbly water on a hot summer day for a refreshing boost. You also might find you like it as a topping on pancakes or added to a vinaigrette for a garden salad.
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