Winter colds and sore throats are already starting to make their appearance. That means it’s time to start making Fire Cider! This is a splendid example of using food as medicine. Using only common foods from the grocery store, we can make a remedy that is antibacterial, anti-viral, and anti-inflammatory.
Fire Cider can be classified as a “tonic”, which is a generic term for an herbal preparation intended to promote general health and well-being. Tonics generally contain herbs that are nutritive, anti-inflammatory, and/or provide immune support. These preparations are typically made using the traditional/folk method of measurement, rather than precise weights and measurements. They are often in the form of a vinegar, but teas and tinctures are also common.
Each ingredient in this tonic recipe was chosen for a specific purpose. Garlic is widely used in many cultures to treat illness. It is antibacterial, anti-viral, and anti-fungal. Garlic has also been shown to shorten the duration of a cold. Onion has similar, milder properties to garlic. Ginger root is anti-inflammatory and highly effective for combatting digestive issues. Horseradish works to open the sinuses and ease congestion. It is also naturally high in antioxidants. Habanero peppers contain more capsaicin than most other hot peppers. Capsaicin is highly anti-inflammatory, and it has a positive effect on blood flow and circulation.
The most famous version of Fire Cider was created by herbalist Rosemary Gladstar. Much like a folk song, as it gets passed around, each person tweaks it and adds their own personal touch. So, you can now find hundreds of variations online. Some include additional anti-inflammatory herbs like turmeric; other recipes contain citrus fruits for vitamin C, or rosemary & thyme for even more anti-oxidants and increase vitamin content.
Fire Cider can be taken by the spoonful throughout a period of illness in order to support immune function and reduce respiratory or digestive symptoms. Some choose to take it daily during the winter season to help fend off colds and flu. Since this is a culinary remedy, dosing is extremely flexible. Take what you need! Just keep in mind the strength of the ingredients. Too much may upset the stomach, so small amounts at a time generally work best.
To make Fire Cider:
Equal parts:
• Garlic, chopped
• Onion, chopped
• Ginger root, grated or minced
• Horseradish, grated or minced
• Habanero peppers, chopped
• Raw apple cider vinegar with “mother”
Add ingredients to a jar with a plastic lid (the vinegar will damage a metal lid). Leave at least a couple inches of space at the top of the jar. Fill jar with raw apple cider vinegar. Label jar with ingredients and date. Shake well and leave in a cool, dark place.
Allow to steep 1-3 weeks, shaking daily. Taste every few days, and strain when the flavor is strong and to your liking. Strain first over a colander to remove large pieces. Strain again through cheesecloth to remove smaller fibers, squeezing to release as much vinegar from the plant matter as possible.
Store in a dark cabinet or in the refrigerator. Take a spoonful a day as a tonic during cold or flu season, or spoonfuls throughout the day when battling illness. Can mix with up to 50% honey, if desired, to sweeten the flavor and to soothe the throat.
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