@ 2022 by Kathleen Raven Wildwood

Here is my version of Fire Cider, which you can adapt for yourself and your family or friends. Like any wise herbalist, you can use the foods and herbs you have on hand. You can even add in something later! The original Fire Cider recipe and name has been attributed to the wonderful Rosemary Gladstar, one of the founders of modern-day herbalism in the US. 

Fire Cider gets the first part of its name from the warming herbs and foods which have been used traditionally to ward off winter illnesses. Many of these herbs, such as ginger and garlic, have been well-studied scientifically, affirming the traditions of our grandmothers. “Cider” likely refers to the sweetness added by the honey, along with the acidic tang of the apple cider vinegar. However, if you are wanting a sweet drink you can enjoy in quantity, go with actual apple cider. Fire Cider isn’t meant to be a beverage as much as a medicine. 

Though it will certainly taste flavorful and warming, you can tailor your Fire Cider to suit your needs and tastes. You can make it mild or hot, sweet or not, and add layers of different flavors with the herbs and foods you choose.

I personally like mine without honey, and call it Fire Vinegar or Immunity Vinegar. I do not add hot peppers because someone in my household has a sensitive stomach which reacts badly to hot peppers. However, we do use horseradish which is warming, but does not irritate some stomachs like hot peppers do. If you want, you could skip the peppers and horseradish all together, or reduce the amount you put in. 

I usually have a ½ to 1 ounce shot, on its own. Occasionally I will have it mixed in water and sipped throughout the day when I feel like I am coming down with something that I want to prevent. You can take a little every day during the winter to help keep illnesses at bay.

Here are several ways people take Fire Cider. All of them will support your immune health. 

• As a preventative or immune tonic: 1 Tablespoon to 1 oz daily
• To help ward off a cold or other illness: 1 Tablespoon to 1 oz several times a day
• To help reduce the severity of length of a cold or other illness: 1 Tablespoon to 1 oz several times a day
• As a beverage, just to enjoy or assist with digestion: 1 Tablespoon to ½ oz in 4-8 oz of water (hot or cold)
• Can also be used as a salad dressing or marinade!

As with all herbs and foods, listen to your body. If it tastes too strong or too hot, water it down or don’t use it.

Fire Cider Recipe, Wildwood Style

1) Roughly chop the following and place in a ½ gallon canning jar:   

• Fresh Onions (1/2 cup or more)
• Fresh Garlic (1/4 cup or more)
• Fresh Ginger root (1/4 cup or more)
• Fresh Horseradish root (1/2 cup or more)
• Fresh Turmeric root (1/4 cup, or 2 large Tablespoons or more of turmeric powder)
• Orange peels (organic if at all possible) from 1-2 oranges
• A few sprigs of fresh Sage (or a pinch of dried-never overdo!) – or any other immune-supportive fresh or dried herb like Thyme, Rosemary, etc.
• Dried Reishi or Shitake Mushrooms, or leftover Shitake Mushroom stems from cooking
• Optional: Cayenne peppers, fresh or dried powder. Should not be so hot you cannot tolerate it. Use less than you think you need (especially if powdered, it’s easy to overdo!) You can always add more later, but you can’t take it out…
• Soooo many other options: A few Black Peppercorns (or any other color), a piece of Astragalus root, a handful of seaweed…

2)  Fill jar with apple cider vinegar. I use pasteurized, but many people use raw. There should be a few inches of vinegar on top or bottom, ie, more vinegar than vegetables and herbs by several inches. 

3) Cover the top of the jar with wax paper and then put on the lid tightly (to prevent the vinegar from extracting unhealthy substances from the metal lid). Shake occasionally.

4) Strain after 3-4 weeks. (If you need it before then, go ahead and strain a little out, while letting the rest continue to steep. You can always add a little more vinegar or other ingredients.)

5) If desired, add warm honey to taste. Store in a cool place or in the refrigerator.

Enjoy and Be Well!!!

©2007-2020 by Kathleen Raven Wildwood

Why Drink Nourishing Long Herbal Infusions? 

People often ask me what they can do to make up for the generous consumption of sweets, beer and other comfort foods and drinks that people use to keep up their spirits in the dark of the year. Though you cannot make up for the impact of these foods on your metabolism, you can drink nourishing long herbal infusions to help replace the nutrients lost, reduce cravings for less healthy beverages and foods, and help heal all kinds of health issues all the year round.

Nourishing long herbal infusions provide large quantities of calcium and other minerals, vitamins, essential fatty acids and proteins in their most natural form.They also contain anti-cancer phytochemicals and antioxidants, as well as unique combinations of specific nutrients for building healthy bones, supporting the immune system, calming the nerves, stabilizing blood sugar, improving digestion and more, depending on the herb(s) you choose. They are much more effective than nutritional supplements due to their superior absorbability. They are also safer and significantly less expensive!

I have seen nourishing long herbal infusions, taken over time, heal the following health problems: osteoporosis, anxiety, adrenal burnout, eczema, diabetes, sinus problems, severe allergies, hormonal difficulties, infertility, joint pain, high blood pressure, and more. Please note that there are other herbal preparations that can be used to heal some of these conditions and that the choice of herb matters. However, all nourishing long infusions will provide large amounts of nutrition that cannot be obtained from teas or tinctures.

Working with people as a practitioner over the last several decades, I have noticed that there is no single other food or beverage which can have such a powerful impact on improving health in everyday life, no matter what your health issues are. Drinking long herbal infusions helps people to have more energy and resilience during stressful times. People sleep better because they have enough nutrients to soothe and support their nervous system. Many a time I’ve had a client or student tell me that when they begin to drink nourishing long herbal infusions on a regular basis, their cravings for unhealthy beverages such as soda are reduced or eliminated. I have found that this approach of adding nutrition first, rather than cutting out all the “bad” foods, accomplishes the goal of greater health without as much trauma and struggle. Often, the craving for “bad” foods (usually stimulants and sedatives) occurs because the body is desperate to function without the nutrition it needs. Give it the nutrition, it doesn’t need the stimulants/sedatives as much.

Why a long infusion, as opposed to a tea? Because you can get certain nutrients out of a dried plant only after soaking it in hot water for a long time. Scientific studies have shown that it takes at least four hours for a significant amount of minerals to extract into the water, and longer (up to eight hours) for roots, which are tougher and take longer to release their medicinal constituents into the water. If you make a cup of nettle tea (1-2 teaspoons steeped in hot water for ten minutes), you would get about 5-10 mg of calcium, but if you make a cup of nettle long infusion (1 oz. steeped in 1 quart hot water for a minimum of four hours), you will get over 200 mg of calcium per cup. And not just the calcium, but all the nutritional co-factors necessary to effectively assimilate calcium, because calcium by itself is not well utilized by the body.

Not all herbs lend themselves to a useful preparation as a long infusion. A long brew makes some herbs unpalatable. This is nature’s way of saying you don’t need that much of those strong medicinal constituents, and that this preparation may even be harmful. As a young herbalist (if I had dared to call myself that in those days), I remember hearing about long infusions and thinking, yes, this is the way to go! So I made myself some St. John’s Wort long infusion. Can some of you guess what happened? I nearly gagged on the resulting brew – the word “vile” comes to mind! That is because St. John’s Wort contains a larger number of medicinal constituents that are stimulating/sedating, and a smaller number that are primarily nourishing – just the opposite of what we want in a long infusion.

Although this particular herb is too strong (stimulating/sedating) to prepare as a long infusion, it does work quite well as a tincture. Herbs that are aromatic, intensely bitter or otherwise strongly stimulating/sedating are better as teas, tinctures or other preparations. Examples of herbs that are safe as teas but that could be harmful or even toxic as a long infusion are chamomile and black tea.

Herbs that do make effective long infusions have the following properties: One, their medicinal constituents (phytochemicals) are primarily nutritive rather than stimulating/sedating. This is what gives nourishing long infusions their characteristic tastes: bland, sweet or earthy. Two, their medicinal constituents are best extracted into water (rather than alcohol, for example). There are many herbs to choose from, depending on your needs – see the list below. Each long infusion herb has its own medicinal properties, actions and uses in addition to its nutrition – choose one or more based on your health needs and your sense of taste.

Nourishing long herbal infusions can be enjoyed on a one-time basis to provide nutrition, thereby improving your energy and performance for the day. They can also be used on a regular basis as part of a healthy diet. Some people like to rotate them for variety, while others stick with one herb over a length of time as a tonic to help treat a particular health condition (2 cups daily for a minimum of two months). It’s fine to add honey, milk or a pinch of cinnamon, and you can drink them warm, iced or room temperature – listen to your body’s preferences.

Long infusions are easy to make (instructions included below), and one pound is enough for one month’s supply of two cups of infusion daily. Though they need to steep for a length of time, they don’t take any longer to actually make than a regular cup of tea. You may be surprised to discover that some family members take to long infusions happily and naturally, with their improved mood and resilience of benefit to everyone. One of my apprentices has a fifteen year old son who likes his oatstraw infusion so much he makes it for himself on a regular basis. I use long herbal infusions as my daily beverage, and when I don’t drink them, I can tell how much they help by what I am missing: energy, stamina, and steady nerves. Get your year off to a nourishing start by using the instructions below to make long herbal infusions for yourself!

Long Infusion Herbs and a few of their uses

Oatstraw – strong and steady nerves, stable blood sugar, osteoporosis, eczema

Nettle – energy, adrenal restorative, hormonal normalizer, immune, lungs, osteoporosis, vein and circulatory tonic, digestion

Comfrey– strengthens and heals bones, tendons and ligaments, repairs inflamed tissues in the digestive system and skin, memory

Mullein – lungs, coughs, congestion, anti-inflammatory and anti-spasmodic

Red Clover – nerves, lungs, lymph, fertility, hot flashes

How to Make a Long Herbal Infusion

 1.    Take one ounce of chosen dried herb (Your best guesstimate is ok if you don’t have a scale.) Rough guide: 1/8 to ¼ of a jar. Less for finely ground herbs, less for heavier herbs like roots, more for fluffy herbs that take up a lot of room.

 2.    Place in a canning jar. Use a one quart jar for leaves (such as comfrey), or hardy flowers (such as red clover), one pint jar for roots, barks, or berries (such as burdock root or rose hips).

 3.    Cover completely with boiling water, stir with chopstick or knife and add more water until full.

 4.    Place lid on, and let sit four to eight hours for leaves or hardy flowers (such as red clover), eight hours for roots. Many people make their infusions in the evening and then strain them in the morning.

 5.     When done brewing, strain and refrigerate. Infusion will keep for 48 hours in the refrigerator. (After that, the proteins start to break down and the brew will taste off.)

 6.    Infusions may be reheated (preferably do not boil, but still OK to drink if it does boil), iced, sweetened, milk added, etc. Some do well with salt or tamari, such as nettle.

Most infusions contain large quantities of calcium, magnesium and other minerals, including trace minerals, in their most absorbable form. They also contain essential fatty acids, vitamins and protein. In addition, they each have particular medicinal qualities, actions and uses.

Many nourishing and tonifying herbs can be used as long infusions, including Oatstraw, Comfrey leaves, Red Clover blossoms, Nettle leaves/stalks, Violet leaves, Linden blossoms, Chickweed herb, Burdock root, Dandelion root.

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First aid is a broad topic, so I have focused on a few of the most common external problems that might face gardeners or hikers. There are many herbs which can be used for these conditions, but I have limited the scope to my favorite herbs that are local, easily found in your yards and/or found in abundance in the wild. These remedies can easily be made yourself, or purchased from local vendors. Look for tinctures with 50% alcohol and oils/ointments made from fresh plants in high quality olive oil.

Safety Note: Do research, get expert opinions and trust your instincts when choosing and using herbal remedies. You are in charge of your own health and the decisions you make regarding it.

I. Wounds, Bites and Stings

Actions needed: vulnerary (wound healing), anti-inflammatory, astringent, anti-microbial/ antibacterial/ antiseptic, hemostatic (stops bleeding), suppurative (brings infection to a head, pulls out pus)

• Fresh Poultices – plantain leaves, violet leaves, yarrow leaves, chickweed herb
  • Plantain is a superstar for bites and stings – fresh poultice (chewed) is best, but moistened dry leaves, moistened powder, or oil/ointment work too. Plantain is excellent for drawing out stingers, venom and splinters. It is also an excellent herb for itching caused by bites and stings, or anything else.
• Dried herbs, moistened – violet leaves, plantain leaves. Let dried herbs soak in room temperature water until they are pliable enough to apply to the wound.
• Infused Oils or Ointments – Excellent for wounds, bites, infections: yarrow leaves/flowers, calendula blossoms, St John’s Wort flowers/leaves, plantain leaves, violet leaves, chickweed leaves/flowers, comfrey leaves or root (not on deep wounds!!)
  • My favorite for a deep wound – calendula succus dripped on a slit band aid, keeps wound open and weeping. Calendula lotion might work as well, I just haven’t experimented with it.
• Lotion – A “lotion” in herbal terms usually refers to a 50% alcohol tincture which has been watered down by half, giving you a 25% alcohol tincture which can be used externally. Yarrow and St. John’s Wort make good lotions.
• Bandaging tip for wounds – If using gauze and tape instead of a band-aid, make sure you put the
  tape all the way around the body part so it sticks to itself. Otherwise, it usually falls off quickly.

II. External Bleeding – Action needed: Hemostatic

• Classic wisdom for bleeding wounds is to apply pressure. This is to seal off the capillaries that
  have been injured, giving the blood a chance to clot.
• My favorite remedy by far: Fresh yarrow leaf/flower poultice, or if not available, yarrow powder

III. Minor Burns

Actions needed: Vulnerary, cooling, demulcent

• Draw out excess heat as quickly as possible– use lukewarm or cool water.
• My favorite remedy for burns is St. John’s Wort oil. It relieves pain, reduces inflammation and is
  especially great for sunburns.
• Other herbs to use: Calendula blossom oil/ointment, crushed fresh violet poultice with honey (“replace with a fresh poultice when signaled by pain”), fresh bee balm leaf poultice, crush chickweed poultice to draw out heat

IV. Sprains, Strains & Muscle Pains

Possible Herbal Actions Needed: Anti-inflammatory, anodyne (pain relieving), anti-spasmodic, vulnerary

EXTERNALLY:

• Ice – for no more than 15 minutes.
• Infused oils
  • `St. John’s Wort oil/ointment– anti-inflammatory, pain relieving. If applied to warm skin (after a shower, for example), can help clear lactic acid out of overused muscles, relieving soreness and spasms
  • Infused oil/ointment of arnica flowers, solomon’s seal root, comfrey root or leaves
• Poultices – Hot burdock leaf vinegar poultice, fresh or dried (then moistened) violet leaves (heat as hot as it tolerable, don’t overdo it), fresh mullein leaves (soaked in hot water until pliable, then applied like violet)
• Fomentations – hot fomentation of ginger root (cloth soaked in ginger root decoction and applied to the affected area)

INTERNALLY:

• Tinctures: St. John’s Wort blossoms, Meadowsweet leaves/flowers, Skullcap leaves/flowers, Willow bark
• Honey or decoction – Ginger root, Tumeric root

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