Fire Cider is a favored and reliable homestead staple, prized for its numerous health benefits. Typically consumed during the fall and winter months to warm the body, boost the immune system, and improve resistance to respiratory infections, it can be a delightful tonic all year round. The powerhouse of medicinal compounds found in Fire Cider decreases cold and flu symptoms, is decongesting, and removes excess mucous. It also improves mineral absorption, stimulates gastric juices, and increases motility. It increases circulation, warms the body, and improves blood vessel integrity, while decreasing microbial pathogen load.
In honor of February's World Fire Cider Making Day and the upcoming final class in the Self-Sufficient Immune System class series, let’s take a closer look at this powerful herbal remedy that uses food as medicine.
A Tradition in Natural Medicine
Like many herbal remedies, Fire Cider has been used for hundreds of years as a health aid passed down from generation to generation. Recipes varied widely and were based on cultural influence and ingredient availability. In the 1970s, well-known herbalist Rosemary Gladstar coined the term Fire Cider for this potent herbal concoction and began freely sharing her recipe to encourage more people to begin using medicinal herbs for their health.
Herbalists around the U.S. began creating their own formulas based on Gladstar’s original recipe, and Fire Cider became popular in farmers markets and herbal apothecaries.
In 2014, a small company in New England trademarked the name Fire Cider, making them the only company who could sell a product by that name. The company soon targeted small online sellers who received notice to rename or remove their products. Three herbalists were sued individually and endured a lengthy federal trial, which they finally won in 2019. Fire Cider was deemed a common name that could not be trademarked. ‘Tradition, Not Trademark’ was the herbalists’ slogan during the trial.
A Potent Remedy
Spicy, strong ingredients like horseradish, ginger, onion, garlic, and cayenne gave Rosemary Gladstar the inspiration for Fire Cider’s striking name. These traditional recipe ingredients are some of the most pungent tasting herbs. Pungent taste is a dry, intense heat created by the aromatic oils and other plant compounds coming together when the plant skin is broken. These compounds irritate the tissues and nerves of the mouth with a sharp, hot, burning sensation. In the plant, these chemicals are a defense to protect it from predators, viruses, and infections.
Pungent tasting herbs and spices are used to awaken the senses and get things moving. They’re ideal for people who feel cold, damp, or sluggish as they can increase circulation and bring warmth from the core to the limbs. They improve digestion, absorption, and elimination, open sinuses, and remove excess mucous from the respiratory and digestive systems.
Fire Cider is an oxymel, which is an herbal preparation made of vinegar and raw honey. Vinegar helps extract the medicinal minerals in plants (as alcohol does in tinctures), and both the vinegar and honey act as preservatives.
Apple cider vinegar (ACV) has long been used as a health tonic for its wide range of benefits, including its antimicrobial qualities, minerals, beneficial bacteria, and live enzymes. It has been used throughout history to treat leg cramps, sunburn, sore throat, fungal infections, and as a digestive aid. A tablespoon of ACV 15 minutes prior to meals increases the acidity of the digestive system and improves nutrient absorption. Due to its high mineral content, specifically potassium, ACV is a good remedy for leg cramps when taken orally and/or massaged directly into stressed muscles.
Helpful Tip: When purchasing ACV, look for an unfiltered and unpasteurized (raw) product, as these processes remove probiotics, enzymes, and nutrients. Apples typically carry a high pesticide residue, so look for organic, local options, or make your own.
The Recipe
Classic Fire Cider (Rosemary Gladstar recipe)
1/2 cup chopped yellow onion
1/2 cup grated horseradish
1/4 cup chopped garlic
1/4 cup chopped ginger
3-5 cayenne peppers, cut with seeds
2-3 cups raw, unfiltered apple cider vinegar
1/2 cup or more honey
Quart size glass jar with plastic lid
Add chopped vegetables to glass jar and add vinegar to cover vegetables by 2-3 inches. Cover and shake well. Place in a cool, dark location for 2-6 weeks, shaking often. Taste weekly until desired flavor. Strain out solids and add remaining liquid to a clean jar. Add honey to taste. Label and date. The flavor remains best if stored in a refrigerator and used within 6 months.
Optional Add-Ins (per quart): 1/4 cup dried elderberries, hibiscus, burdock root, or echinacea root, 1/4 cup chopped fresh turmeric or organic lemon or grapefruit (peel included), variety of hot peppers, peppercorns, cinnamon, clove, star anise, parsley, rosemary, thyme.
Dosing
1 TBSP 15 minutes before meals to improve digestion.
1 TBSP 1-3 times per day as preventative remedy.
1 TBSP every hour, diluted is fine, if warding off illness.
Tips For Making Fire Cider
Use at least 5% acetic apple cider vinegar.
Chop all pieces into small bits - the smaller the pieces the quicker the extraction into the vinegar. Large pieces make a pretty jar but take many more weeks to become potent medicine.
Use food gloves to chop the peppers so the heat does not spread.
Use a plastic jar lid or wax paper under a metal lid as vinegar will corrode metal.
If you can’t find fresh horseradish, use a jar of store-bought prepared horseradish with the fewest added ingredients.
Use Caution
Milk or sugar, not water, will relieve the spicy heat of pungent foods.
Spicy foods and vinegar may contribute to acid reflux, heartburn, and indigestion for some people and may irritate stomach ulcers. Start with a small amount of fire cider diluted in warm water. If symptoms persist, discontinue use.
Excess intake of pungent foods can exacerbate an already hot condition and may cause burning sensations, redness, excessive thirst, digestive discomfort, irritability, and over activity of the mind.
Excessive use of highly acidic foods and beverages may lead to the wear of tooth enamel.
Give It a Try
Fire Cider is fun to make and share! It’s easy to add your own spin or simply work with whatever ingredients you have on hand. Change up the flavors with what’s seasonally available. Experiment with adding herbs and vegetables that are pleasing to your palette. There’s really no way to go wrong.
In addition to being a health tonic, Fire Cider is equally powerful in the kitchen as a base for vinaigrette or marinade. Try adding to chutney, salsa, sparking water, or tomato juice for a new taste, or sprinkle on fresh or steamed greens for flavor and to enhance nutrient absorption.
Ready to Learn More?
During Class Three of the Self-Sufficient Immune System Series: Food as Medicine, local herbalist and fellow homesteader Kelly Howard will be walking class participants through the process of making Fire Cider, as well as sharing her vast knowledge of the individual ingredients used. She’ll also have samples of her tinctures and fire cider for the class to try. Follow the link below to secure your spot for this valuable class before it sells out!
Disclaimer: It is the policy of Frederick County Homesteaders not to advise or recommend herbs for medicinal or health use. This information is intended for general educational and reference purposes only and should not be considered as a recommendation, an endorsement, or replacement for professional health advice or treatment.
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