Easy Homemade Oxymel Recipe With Any Herbs

Oxymel is a medicinal herbal elixir, made through the fermentation of herbs in honey and raw vinegar. This recipe is joyfully written in collaboration with a doctor of acupuncture & herbal medicine, two practicing herbalists, and a herbalist doula.

Prep: 10 minutes
Total Time: 168 hours 10 minutes

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Ingredients

32 ounce glass jar with a lid
Herbs, dried or fresh (see instructions for quantities)
Raw Honey
Raw Vinegar (or fully fermented raw kombucha)*

Instructions

Check the recipe notes for a list of herbal combinations recommended by certified herbalists. The amount of herbs you need depends on how much you’d like to make. You need enough herbs to fill your jar halfway. Rinse any fresh herbs in cool water before using.
You can use fresh herbs, dried herbs, or a mix: once you select a herbal combination, pack your jar halfway full of herbs. I always use an even mix of all the herbs in the combination. (see notes for herbalist-recommended potency)
Add all of your herbs to the jar.
Cover the herbs halfway with honey, then top the jar the rest of the way with raw vinegar.
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 7 days and up to 30 days.
It’s okay if you skip a day, but it’s best to shake the jar, or open it up and stir it, once a day.
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/bottle 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.
To use your oxymel: combine two tablespoons of oxymel, two tablespoons of citrus juice, one teaspoon of raw honey, and 12 ounces of filtered water. (I prefer to drink it with hot water when I’m having allergies or a sore throat, and prefer cool water for a summer wellness iced tea).

Notes

Vinegar must be raw, with the mother. Fully fermented raw Kombucha is a fantastic substitute.

The herbal combination pictured in this blog: fresh thyme, fresh oregano, dried chaga mushrooms and fresh ginger.

Please see the blog post section above this recipe card for a full selection of herbal combinations from certified herbalists. Here are my favorite combinations from each herbalist I collaborated with:

Mulberry, goji berry, jujube, longan berries (anxiety, insomnia)- Dr. Maddie Bergner
Ginger, turmeric, cramp bark (period cramps)- Dr. Maddie Bergner
Roasted dandelion root, roasted chicory root, burdock root, calendula, rose petals, and hawthorn berry (skin, liver, and hormone health)- Liliana Ruiz-Healy
Valerian, Skullcap, Passionflower, Chamomile (anxiety and better sleep)– Karly Loomis
Chamomile, Orange Peel, Roasted Dandelion Root (digestive support, sluggish digestion)– Brett Ivy

I always just fill my jar halfway with an even mix of herbs. But here are some herbalist recommendations for full potency mixtures:

Dried Herbs: Typically, herbalists recommend a hefty amount of dried herbs for “full potency.” So, about 1 cup of non-packed herbs per dried herb you’d like to use. (This requires a large jar, a lot of herbs, and a lot of honey)
Fresh Herbs: Herbalists recommend using much more herbal material of fresh herbs for potency; they recommend 3 cups of non-packed fresh herbs per type of herb you’re using. You can tamper the herbs in the jar to get them to fit, or use a larger jar. (Again, this requires a large jar, a lot of herbs, and a lot of honey)

Find it online: https://cultured.guru/blog/easy-homemade-oxymel-recipe-with-any-herbs