Oxymel… what an odd word. The etymology of the word actually gives us the basic recipe for this ancient medicine. The root for oxymel is found in the ancient Greek word ὀξύμελι (oxúmeli) and in the Late Latin word oxymeli meaning “acid and honey”. Oxymels are known by other names, too. The Finnish herbalist Henriette Kress notes that Oxymel simplex and Mel acetatum are synonyms, and in his 1958 book, Folk Medicine: A New England Almanac of Natural Health Care from a Noted Vermont Country Doctor, D.C. Jarvis, M.D. coined the phrase honegar (honey + vinegar).
What is an oxymel? These ancient medicines have their origins in Persia and Greece. According to Persian history, there were over 1,200 different formulas for making oxymels. Squill oxymel was being recommended as far back as 7th century A.D. by Paulus Aegineta, and can still be found in pharmaceutical textbooks such as Martindale and British Pharmacopeia today. Yes, oxymels are very old, very good medicine.
The two main ingredients are acid (apple cider vinegar/ACV) and honey. Basic oxymels are a super-simple, easy-to-make formula with many add-in variations that allow for it to address a variety of health issues. So, any combination of these two ingredients, no matter what is added in, becomes an oxymel. For example, Fire Cider is an oxymel, as are some salad vinaigrettes and sipping vinegars.
There are several ways to combine your herbs, spices, fruit, vegetables, ACV, and honey to make an oxymel.
Use raw, local honey and raw (unpasteurized) ACV with “the mother” if at all possible.
The ratio of plants to ACV or honey should be around 1:3 or 1:4. This means, one part plants to 3 or 4 parts of the liquid. No measuring needed, here. For the folk-method, you can guesstimate by filling your jar a little less than 1/4 full with plants and pour the liquid over to cover by about two inches. Make sure your jar is large enough for shaking later. In general, steep for 4 weeks or longer.
The ACV to honey ratio you choose will depend upon how sweet or how tart you prefer your medicine. A ratio of 5 parts honey to 1 part vinegar will be quite sweet; while 3 parts vinegar to 1 part honey will be quite tart. Anything in between is just fine. I prefer one part honey to one part vinegar. That is a pleasant sweet/tart flavor balance for me.
Oxymels are similar to concentrates. Some folks take it straight-up from the spoon. Most prefer to place 1-3 teaspoons in a cup of warm water or herbal tea to enjoy.
According to Paul Pitchford’s book Healing with Whole Foods, these concerns should be taken into consideration:
Ingredients (for 1-quart jar):
Choose your procedure preference. If using The Quick Vinegar Reduction method, add your tender, aromatic herbs near the end of the reduction to preserve their fragrant, medicinal qualities. Enjoy!
Ingredients:
Procedure:
Elderflowers are well known for their usefulness during cold and flu season as a tea. This might be a nice addition to your homestead apothecary for the winter months.
Ingredients:
Procedure:
Because of the fragility of the flowers, I recommend the Stir, Steep, Strain method for this formula
For this last recipe, let me say that I was surprised to find such an old recipe with such easily found, common-today ingredients. The original recipe makes a huge batch of oxymel! I’m thinking about making up one-tenth of the volume of the formula and giving it a try. I would be interested to hear what your experience is with this very ancient remedy.
Sikanjabin al-buzuri is an ancient oxymel formula found in The Book of Gharabadin Salehi. Used to “relieve fever and gastritis”. Considered “diuretic” and is beneficial “for hepatic obstructions”.
Ingredients:
*According to Avicenna (980AD – 1037AD), the most famous and influential of all the Islamic philosopher-scientists, honey and sugar-candy are interchangeable.
Procedure:
“Wine vinegar and water were mixed together and then combined with root peels of fennel, celery, fennel seeds, and anise. After a day the mixture is reduced on a mild fire until one-sixth of it remains. Then sugar-candy with half of the total weight is added to the mixture and boiled on a mild fire until half of the syrup remains.” (The Book of Gharabadin Salehi, lithograph 1776, pp 171-173)
While the benefits of the oxymel may seem incredible, it’s stunning simplicity is what allows this folk medicine to be so easy to make and use.
***Disclaimer: I am not a doctor. There is no licensure for herbalists. The material presented in this article is for informational, reference, and educational purposes only and should not be interpreted as a substitute for diagnosis and treatment by healthcare professionals.
“Make Infused Vinegar at Home for Gourmet Flavor on the Cheap”, Kris Bordessa (2019)
Folk Medicine: A New England Almanac of Natural Health Care from a Noted Vermont Country Doctor, D.C. Jarvis, M.D.
“Drink to Your Health!”, D.K. Osborn (2015)
“Making Floral Oxymels”, Elaine Sheff (2019)
“Oxymel in Medieval Persia”, Arman Zargaran, et al (2012)
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Very informative. I am always looking for traditional recipes and remedies. I cannot wait to try my own oxymel.