autumn days

Saturday, October 26, 2013

Herbs & Hyssop Oxymel

We have so many dried herbs just waiting to be put to use.  Our little kitchen apothecary is bursting with rosemary, sage, chamomile, mint, raspberry leaves, rosehips, lavender, and calendula.  I make teas and scented rice heating packs, but what else is there?  Rosemary Gladstar's Herbal Recipes for Vibrant Health is our starting point for making the most of our herbs with tinctures, salves, and more.  

Here is a simple Hyssop Oxymel recipe we received from  We planted hyssop for the bumble bees and now we will put it to use as an herb for colds, flu, fever, bronchitis and more.

  • Hyssop (fresh or dried) Buy dried hyssop here
  • Good quality honey
  • Apple cider vinegar
  • Jar with a plastic lid                                                   

  1. To make your hyssop oxymel, fill a jar lightly with chopped fresh hyssop herb. (If using dried hyssop just fill the jar half way.)
  2. Next fill the jar about 1/3 of the way full with honey. (For a sweeter and thicker preparation try filling the jar half full with honey.)
  3. Then fill the jar the rest of the way with the vinegar.
  4. Vinegar can corrode a metal lid, so you’ll need to cover it with a plastic lid, or place a barrier between the metal lid and the liquid.
  5. Place a label on it and let it sit for 2-4 weeks.
  6. Strain it well.
  7. Oxymels will keep for a long time. You can keep this in the fridge for longer preservation (I never do though and it lasts for the entire winter).

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