What is Oxymel?
“Oxymel” derived from the Greek words “oxys” (sour) and “meli” (honey), reflects its fundamental ingredients. This harmonious blend of sweet honey and tart vinegar is a perfect medium for extracting and preserving the medicinal properties of various herbs.
Organic apple cider vinegar is high in acetic acid, making it great for preservation. Raw vinegar also contains “mother,” a symbiotic colony of bacteria and yeast made of proteins, enzymes, and beneficial microbes.
Raw honey has soothing properties and some antimicrobial properties. Honey has been used for centuries as a natural antibacterial agent. Also, the cool thing about honey is that it isn’t antimicrobial against beneficial microbes associated with fermentation, but it can be effective against specific pathogens.
Its unique composition and nutrient-rich profile also offer various health benefits. Raw honey contains antioxidants, including flavonoids and polyphenols, which help protect your body from the harmful effects of free radicals.
Babies under one year of age should never be given raw honey. So no oxymels for the little ones.
Where is Oxymel From?
The history is as rich as the elixir itself. It originated in ancient Greece and Persia, where it was considered a gift from the gods.
Hippocrates, the famous ancient Greek physician, was a staunch advocate of oxymel and incorporated it into his medical practices. The elixir gained popularity throughout the Mediterranean and Middle Eastern regions, where it was used for its healing properties and as a flavorful condiment. In old-timey England, oxymel was recommended for everything from gout to ear infections.
Oxymel’s prominence continued through the Middle Ages and Renaissance period, with various herbalists and healers extolling its virtues.
How to Make Oxymel
Creating your oxymel is a straightforward process. You can customize the recipe with herbal mixtures that fit your needs.
Start by filling your jar halfway with loosely packed herbs. Then top off the jar halfway with raw honey and fill the rest of the way with raw vinegar. I like apple cider vinegar best, but any strongly acidic (5% acidity) raw vinegar will do.
Herbal Oxymel Recipe Combinations
Here are my favorite herbal combinations:
- Thyme, oregano, ginger, dried chaga mushroom (great for cold and flu)
- Raw garlic, turmeric, and black pepper (great for sinus and respiratory infections)
- Cranberry, sage, and ginger (digestive and urinary support)
- Rosehip, tulsi, skullcap, and chamomile (for menstrual cramps)
What Does Oxymel Taste Like?
Oxymel boasts a distinct flavor profile that combines honey’s sweetness with vinegar’s tartness. Depending on the herbs used, it can have additional nuances. For example, a thyme-infused oxymel will carry herbal and earthy notes, while a ginger-infused version will have a spicy kick.
The balance of sweet and sour makes oxymel a delightful and complex flavor that adds depth to both sweet and savory dishes. Its versatility in the culinary world is one of its many charms.
How to Use It
Oxymel is quite versatile. Here are a few ways you can incorporate it into your daily life:
- Sip it Straight: Take a teaspoon straight or diluted in warm water to soothe a sore throat, boost your immune system, or aid digestion.
- Salad Dressing: Use it as a sweet, tangy salad dressing. Its unique flavor profile adds depth to your greens.
- Cocktail Mixer: Get creative and add it to cocktails or mocktails for a unique twist. Its sweet and sour notes pair well with various spirits and flavors.
- Marinade: Use it as a marinade for meats or vegetables. The acidity of the vinegar helps tenderize and flavor your dishes.
- As a Tonic: Take a spoonful daily as a general health tonic to support overall well-being.
How Long Does it Last? Storing Long Term
When stored properly, it has a relatively long shelf life. It can last up to a year or even longer when kept in a cool, dark place and tightly sealed. Over time, the flavor may change slightly, but it remains safe to consume. Just ensure you use quality vinegar with good acidity (5%).
Overall, this remarkable herbal concoction bridges the gap between ancient wisdom and modern wellness. With its rich history, ease of preparation, and many uses, it’s no wonder that oxymel continues to be cherished by those seeking natural remedies and culinary delights.
More Recipes to Try
- Homemade Fire Cider Tonic with Turmeric and Ginger
- Jalapeno Hot Honey Fermented Cranberries
- How to Make Kombucha Vinegar
- How to Make Vinegar from Scratch
Easy Homemade Oxymel Recipe With Any Herbs
In herbal remedies, there is a timeless elixir with roots dating back over 2,000 years, known as oxymel. Oxymel comes from the ancient Greek word oxymeli, which translates to “acid and honey.” It is a potent blend of honey, vinegar, and herbs cherished for its numerous health benefits and delightful taste for centuries.
- Prep: 10 minutes
- Total Time: 168 hours 10 minutes
Ingredients
- Herbs* (see notes)
- Raw Honey
- Raw Vinegar*
Instructions
- If using fresh herbs, rinse them well.
- Loosely pack the herbs into the jar. The jar should be about half full of herbs.
- Fill the jar about halfway with raw honey.
- Add the raw vinegar to fill the jar.
- Wipe the jar rim, cap the jar with a rust-proof solid lid, and shake until the honey is fully dissolved in the vinegar.
- Put the oxymel in a cool place out of direct sunlight to infuse for at least a week and up to 30 days.
- After infusing it to your liking, strain out the herbs with a fine mesh strainer. (I like to compost the spent herbs)
- Store the strained oxymel in a jar with a lid in a cool place out of direct sunlight. It will keep for 6 months (possibly longer). I suggest storing it in the fridge for a longer shelf life.
- See suggestions in the blog post above for how to use it.
Notes
- You can use a various combination of herbs. Please see herbal combination suggestions in the body of the blog above this recipe card.
- Vinegar should be 5% acidity for best results
Easy to make and lovely to look at. I haven’t tasted it yet but I’ve had oxymel before and this time I know the ingredients. My honey and ginger came from local farmers. My acv is Braggs and the herbs came from my garden. What could be better!
Super easy to make and follow instructions. We let it sit for 30 days. It definitely got more tart and spicy. We did garlic and ginger. However, only down side both my husband and I took a ‘shot’ of it and felt a weird sensation in our diaphragm / not good feeling. Maybe we took too much or needed it diluted.
Hi! Thank you so much for the Recipe. Made some Oxymel last year following your suggestions and really enjoyed it during the fall months. I’m preparing a new batch and wondering if I can use dried eldeberrys. I Know you normally have to cook these before consumption.
You should probably cook them first them use them in the oxymel!
Thank you so much. Un grand merci!! Cheers from Montréal!