Burdock & Dandelion Root Oxymel
This oxymel carries five plants long valued in traditional herbal practice. Burdock and dandelion root are classic bitter herbs, used across Western herbalism and in traditional Chinese medicine to support healthy digestion and gently support the liver. Nettle is a mineral-rich green herbalists have long turned to for restoring vitality. Rose offers a gentle astringency and, in old tradition, is linked to lifting the spirit. Ceylon cinnamon lends warming support to circulation and rounds the bitterness of the roots. Infused slowly in raw honey and apple cider vinegar, a method that traces back to the apothecaries of ancient Greece, these five plants are brought together the old way, patiently, and taken by the spoonful. It can also be mixed as a tonic with sparkling water or mixed with extra virgin olive oil as a dressing.
An oxymel is typically mixed at a 1:1 ratio of vinegar to honey (+whatever herbs), though this can be adapted to taste.
Ingredients:
2 tablespoons dried dandelion root
2 tablespoons dried burdock root
2 tablespoons dried nettle leaf
1 tablespoon dried culinary-grade rose petals
1 teaspoon of crushed Ceylon cinnamon (or 1 small cinnamon stick, broken)
Raw apple cider vinegar (unpasteurized - preferably with the ‘mother’ like Braggs)
Raw, local honey
16 oz jar mason jar
Instructions:
Combine the herbs: Place all of your dried roots, nettle, rose, and cinnamon into a sterilized glass jar (e.g., a 16 oz mason jar).
Add the vinegar: Pour the raw apple cider vinegar into the jar until the dried herbs are completely submerged and the jar is about halfway full.
Add the honey: Pour in an equal amount of raw honey, filling the jar nearly to the top. Stir everything thoroughly until the honey and vinegar are fully combined.
Cap the jar: Acidic vinegar can corrode metal lids. Place a piece of parchment paper or unbleached baking paper over the jar opening, then secure it tightly with a metal lid and ring.
Steep: Store the jar in a cool, dark place (like a pantry) for 3 to 6 weeks to allow the constituents to extract. Shake it daily.
Strain: Once the infusion period is complete, strain the mixture through a fine-mesh sieve or cheesecloth. Press down on the herbs to extract every last drop.
Store: Pour the finished oxymel into a clean glass bottle. It is shelf-stable for several months, but keeping it in the refrigerator helps preserve the optimal flavor.
See how it’s made…
Oxymel is one of the oldest preparations in herbal medicine, a simple marriage of vinegar and honey that traces back to the physicians of ancient Greece.
The name comes from oxy + meli, sour + honey, and it was how the old apothecaries coaxed bitter remedies into something people could actually enjoy taking.
Hippocrates wrote about it, and it lingered in apothecary cabinets long after, kept for coughs and sore throats, and for carrying herbs that were too harsh to swallow on their own…
Have it made for you
You can order an 8 oz jar for $20, or a 16 oz for $40. Please send a message via the contact form.
