GINGER OXYMEL

Ginger has been used for generations to help aid in nausea, inflammation and digestion. It’s been used in multiple herbal traditions across the globe and is still widely used today. Nearly found in every grocery store across the country, it’s one of the easiest herbs to access.

I have to admit, I had to learn to love this powerful root. The flavor has always been a little too pungent for my taste. But now it’s one of my favorites. I started by pairing it with other sweet flavors, such as honey and sugar, which ultimately lead to oxymels.

WHAT IS AN OXYMEL?

Oxymels are herbal extractions made of vinegar and honey. Commonly made with raw apple cider vinegar and raw honey. They make otherwise bitter or pungent herbs easier to consume.

I’m going to show you how easy it is to make your own if you’d like to follow along!

The first step is to chop up ginger root. I used a piece that was about 6 inches long. I say the more, the merrier! Fill a mason jar about 1/4-1/3 of the way full. Then top off with raw apple cider vinegar until the jar is 3/4 full. Next, add raw honey until all the way full.

Cover with a plastic lid, or a piece of parchment paper and an air-tight cap. Don’t let metal come into direct contact of the oxymel to avoid the metal leeching into your oxymel.

Allow the jar to infused for 2 weeks in a cool place away from the direct sun. Then strain the ginger and bottle the infused apple cider vinegar and honey. I take a spoonful every morning to help aid in my daily digestion, and more if my stomach is feeling a bit queazy. I also find it to be. powerful tool to help with inflammation.

GINGER OXYMEL RECIPE

Ingredients

• 1 bottle of raw apple cider vinegar
• 1 6-inch piece of ginger root, chopped
• Raw honey (about 1/2 cup)

Directions

1. Add the chopped ginger to a mason jar and top off with raw apple cider vinegar until the jar is 3/4 of the way full.
2. Next, add raw honey until the jar is full. (I stopped at the neck of the jar opening).
3. Infuse in a cool, dark place for 2 weeks.
4. Strain the liquid and discard the ginger.
5. Enjoy!