This fire tonic, an immune boosting combination of high potency herbs and spices, is an updated take on fire cider. Make it now to have it ready for winter’s lowered immunity, enclosed spaces, and back-to-school bugs.
Fire tonic or fire cider is a traditional remedy made popular by Rosemary Gladstar. It is a folk remedy that uses food ingredients to increase circulation and boost the immune system. Fire tonic requires 3 or 4 weeks to infuse fully before being uses. The taste is spicy and warming. Use it as a pungent marinade, in salad dressings, or add to broth. Or take by the spoonful at the first sign of a cold or flu. The warming spices increase digestive fire. Not suitable for young children who may find the spicy flavor unpleasant.
Older children may enjoy fire tonic as part of other foods, as a blended part of their school lunches, or if they like spices they may like it on it’s own. If you don’t have all the ingredients on hand, you can check out fire cider your way, for a flexible take on this classic immune booster.
Yield: 1 quart
Time: Hands On: 20 min. Wait: 3 weeks.
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Red Hot Fire Tonic
Description
Fire tonic or fire cider is a traditional remedy made popular by Rosemary Gladstar. It is a folk remedy that uses food ingredients to increase circulation and boost the immune system.
Ingredients
- 2 lemons, sliced
- 4 inch piece of ginger, peeled and sliced
- 2 inch piece of turmeric, peeled and sliced
- 1 medium onion, peeled and diced
- 2 heads of garlic, peeled and minced
- 2 hot peppers, thinly sliced, including seeds
- ¼ cup rosehips, deseeded, dried
- ¼ cup hibiscus, dried
- 3 cups apple cider vinegar or kombucha vinegar
- 1 ½ cups raw honey, liquid (optional)
Instructions
- Prepare fruit, herbs, and spices. Place into 1 quart mason jar.
- Cover with vinegar.
- Cap tightly.
- Shake the jar.
- Top up with more vinegar, if necessary to ensure the herbs are fully covered.
- Set aside on a plate in a warm spot. Shake daily.
- After 3 or 4 weeks, strain out herbs. Use the herbs in cooking. Reserve the infused vinegar.
- Optional:Make an oxymel by adding 1 to 1 ½ cups of honey to 3 cups of infused vinegar.
Ingredients:
- 2 lemons, sliced
- 4 inch piece of ginger, peeled and sliced
- 2 inch piece of turmeric, peeled and sliced
- 1 medium onion, peeled and diced
- 2 heads of garlic, peeled and minced
- 2 hot peppers, thinly sliced, including seeds
- ¼ cup rosehips, deseeded, dried
- ¼ cup hibiscus, dried
- 3 cups apple cider vinegar or kombucha vinegar
- 1 ½ cups raw honey, liquid (optional)
Directions:
Prepare fruit, herbs, and spices. Place into 1 quart mason jar. Cover with vinegar. Cap tightly. Shake the jar. Top up with more vinegar, if necessary to ensure the herbs are fully covered.Set aside on a plate in a warm spot. Shake daily. After 3 or 4 weeks, strain out herbs. Use the herbs in cooking. Reserve the infused vinegar.
Optional:Make an oxymel by adding 1 to 1 ½ cups of honey to 3 cups of infused vinegar.
To use:
Take one teaspoonful daily as a tonic and preventative. At the first sign of a cold or flu, take every two hours, as often as needed.This remedy may be too strong for young children.
Ginger for Colds and Flu
If you don’t have time to wait 30 days for your red hot fire cider to steep, ginger might be as close as your kitchen spice cupboard. Ginger is a superb and easy to find herb that can increase circulation, aid digestion, and relieve many symptoms of the common cold or the flu. If you need an herbal remedy for cold and flu season and you need it right now, Ginger, will meet you where you are at.
Grab my FREE ebook, “Using Ginger for Cold and Flu Relief” and get the help you need tonight. Tomorrow gather the five antiviral herbs and get your Anti-viral tincture started. Tonight mix up an easy ginger drink for quick relief of the aches and pains, sore throat, and the general unwell feelings from the common cold.
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