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Garlic & Cayenne Oxymel

When I came down with my 2nd nasty cold of this season, I decided it was time to test my apothecary skills. While on our Ladies Homestead Gathering Retreat, we were honored to attend an herbal class with Patricia Kyritsi Howell of BotanoLogos School of Herbal Studies in Mountain City, Georgia. (You can check out her website at WildHealingHerbs.com) She brought along her knowledge and ingredients to make a few winter-time remedies for us. We discussed three remedies in great detail: Elder Rob Syrup, for use at the on-set of illness; Garlic & Cayenne Oxymel, to loosen a stuffy nose and soothe a sore throat; and Elderberry Wild Cherry Cough Syrup.

So last week I tried my hand at medicine-making and brewed a batch of Garlic & Cayenne Oxymel. And lest you fear I re-printed this recipe without permission, worry not! I cleared it with Patricia before publishing this. (As a new real-life blogger, I often forget to document my work as I go along, and thus, have no in-progess photos to share with you. My apologies…)

Garlic Oxymel

8 ounces cider vinegar
1/4 ounce each crushed fennel seeds and caraway seeds
1 bulb fresh garlic (approximately 10 cloves), pressed
3 fresh cayenne peppers
10 ounces honey

Put the vinegar in a pan with the seeds and bring to a boil, simmer for 15 minutes. Remove from the heat and add garlic and cayenne peppers. Let mixture cool. Strain back into pan. Mix in 10 ounces of honey. Warm over a low heat until thinned slightly. Store in a sterile jar in a cool place.

To use, take 1 tablespoon and dilute in 1 cup of warm tea. Drink as often as needed to clear congestion and soothe a cough.

Shelf life: Approximately 1 year.

My adjustments: I did not have any fennel seeds or caraway seeds so I omitted them. I did not have enough fresh garlic, so I used dried garlic. I did not have any fresh cayenne, so I used dried cayenne. But other than that…! It was delicious and effective, nonetheless.

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