Fire Cider (also known as Master
Tonic, Cyclone Cider, Dragon Cider or Plague Vinegar) is a traditional recipe
and herbal remedy with many health benefits. It has been commonly used in
varying recipes for hundreds of years, likely dating back to the European
plague; however, it is unknown when and where this remedy's first use began.
Since the 1970's, the name Fire
Cider has been promoted and shared by renowned herbalist, Rosemary Gladstar,
who increased the popularity of this traditional recipe in modern herbalism.
She coined the name "Fire Cider," although the general recipe can go
by other names and have varying ingredients. Rosemary encourages us to make and
use this delicious remedy as a daily tonic especially during the winter season
or in colder climates.
Benefits and Uses of
Fire Cider
It's great for stimulating the
immune system, clearing out congestion, warming the body and increasing
circulation. Topically, you can use as a liniment to reduce aches and pains or
add a ¼-1 cup to a foot bath to help peak fevers.
Take 1-2 tbsp, 3-4 times daily
when sick or feeling under the weather and 1-2 times daily as a tonic for its
overall medicinal benefits.
You can use Fire Cider straight up
or incorporate it into your salad dressings and marinades. Add to cooked
grains, stir fries, beans and lentils, vegetables, etc. to enhance the
medicinal benefits and flavor of your meals.
When
used daily as a tonic, Fire Cider has numerous benefits including:
* Enhancing the immune system to
prevent illness; ward away colds and flu
* Helps various respiratory
ailments including illness, congestion, allergies and asthma
* Stimulate and improve digestion;
reduce gas, bloating, indigestion, nausea, etc.
* Support and strengthen the heart
and cardio vascular system; reduce high cholesterol and blood pressure
* Increase circulation and add
warmth throughout the body
* Stimulate and decongests all the
organ systems, reducing the feeling of sluggishness
* Reduce inflammation
* Use internally or topically for
general aches, pains and swelling
* Supports the daily detoxing
functions of the body to maintain optimal health
* Great source of vitamins,
minerals and anti-oxidants
About the Traditional Ingredients Used
Garlic (Allium sativum)
Garlic is one of the world's
oldest medicines and is an amazing spice that can ward off a variety of
illnesses and be used as a preventative for various ailments including colds, flu,
fever, respiratory infections, ear infections, parasites, food poisoning,
candida, urinary tract infections and as a general tonic for weak immune
systems. Garlic has a wide range of benefits for the immune system as it
contains vitamin C and sulfur compounds and has strong antibiotic, anti-fungal,
anti-cancer, and anti-viral properties.
Garlic is one of the most well
known remedies for the heart and circulatory system, helping to prevent and
treat coronary artery disease, strokes and high cholesterol. It reduces high
blood pressure by relaxing the blood vessels and platelet clot formation. With
potent anti-inflammatory properties, it aids in overall pain relief from
arthritis, rheumatism, fibromyalgia, lupus, and many other conditions.
This pungent spice not only adds
delicious flavor to our food but is also rich in vitamins and minerals,
beneficial for digestion, aids the body in detoxing and is a strong blood
purifier. No wonder this amazing spice is incorporated into various culinary
dishes all over the world!
Onion (Allium
cepa)
This common food is one of the
most well known spices and has had culinary and medicinal uses world wide
dating back to at least 5000 B.C. [1] It is a cousin to garlic and they are
commonly cooked with and used medicinally together. Onion is so good for
everything, it could be said that "an onion a day will keep the doctor
away." Although, I would not necessarily recommend eating that much as it is not needed to receive the benefits of onions and large amounts over time can create constitutional imbalances in some individuals, especially those who run hot and are easily irritable.
As an immune stimulant and
decongestant, it helps to prevent and treat colds, flu, fevers, coughs, sore
throats and sinus and ear infections. With anti-inflammatory and analgesic
properties, onions help relieve general aches and pains, especially arthritic
and rheumatic.
Using onion in our food not only
improves assimilation of nutrients, but aids overall digestion by reducing gas,
bloating, indigestion and nausea from our meals. When used regularly, it helps
to control blood sugar levels and is considered a heart tonic improving overall
cholesterol and hypertension.
The Ancient Egyptians have been
known to associate onion with general healing, longevity and eternal life. [2]
Who would have thought this commonly used food had so many benefits for us?
Ginger (Zingiber
officinale)
This delicious rhizome is popular
world wide as a culinary spice but also has a wide range of medicinal benefits especially
as a digestive and immune tonic. Ginger has been revered for its medicinal uses
in the ancient healing tradition of Ayurveda, from India, dating back 5,000 years ago
being referred to as "universal medicine." [3]
Ginger is commonly used as a remedy
for colds, flu, fever and various respiratory ailments. It is one of the best
remedies for nausea, motion or morning sickness and an upset stomach. It
increases the appetite, stimulates digestive functions or "digestive
fire" and helps with the feeling of over eating. The anti-spasmodic and
anti-inflammatory actions of ginger are also a great remedy for digestive and
menstrual cramps as well as general pain relief.
High in anti-oxidants with potent
anti-tumor properties, this spice can be used to treat and prevent cancer. By
increasing circulation, it is a heart tonic and helps to warm the body,
especially cold hands and feet. Ginger has a stimulating and decongestant
action for our entire body which all our organs can benefit from when feeling a
little sluggish, especially in the colder months.
Horseradish (Armoracia
rusticana)
This root may not look or smell
like much until you start to grate or chop it and the spicy oils and pungent
aroma is released. Just smelling this spice can help decongest and clear your sinuses and
lungs. It has a very unique flavor that is either
loved or disliked as a culinary ingredient, but the medicinal benefits are
endless with long and rich historical uses throughout Asia, Europe, Ancient
Egypt and the United States.
The earliest mention of its use as a spice, vegetable and culinary condiment
dates back to 1500 B. C. [4]
Horseradish has strong
antibacterial and antimicrobial properties being known to aid with any
food-born bacteria such as E coli, Listeria, and Salmonella. [5] It can be used
as a preservative to extend the freshness and shelf life of our food,
especially meat. As a digestive aid, horseradish helps the body process fat and heavy meals. It
stimulates the appetite, relieves gas, bloating and indigestion while helping
with diarrhea, especially when triggered by gut bugs.
The immune enhancing actions of
this spice can reduce fevers, colds, flu, sore throats, loss of voice,
pneumonia and asthma. It has both stimulating and decongesting actions to help clear out and speed
the recovery from being sick. In addition to those properties, the analgesic
quality of this spice also helps with general aches, pains and swelling
especially from arthritis, rheumatism, gout, muscle soreness, etc.
The antioxidant properties and
enzymes found in horseradish may promote anti-carcinogenic benefits by
protecting the body from cancer as well as combating already present
cancer-cells. [6]
With all these benefits, it is no
surprise Greek mythology has revered horseradish as a prized plant, with the
Oracle of Delphi supposedly professing it to be "worth its weight in
gold." [7]
Cayenne (Capsicum annuum)
Cayenne
is a spicy red pepper with culinary and medicinal uses world wide. It gives a
nice 'kick' of flavor to our food with numerous health benefits and has been
known to prevent and reduce coughs, colds, flu and sore throats.
Its anti-inflammatory,
antispasmodic and analgesic properties make it a great remedy to infuse and
apply topically in low doses to relieve pain and swollen joints especially for
arthritis and rheumatism. Its antiseptic use is beneficial for minor wounds and
scratches and it will immediately stop bleeding.
Cayenne will increase metabolic function which is helpful for
weight loss and to regulate the appetite. [8] It increases circulation, stimulates
digestion, improves the body's ability to assimilate and absorb nutrients,
strengthens cardiovascular health, reduces bad cholesterol levels and helps
improve the normal detoxification functions of the body. A little goes a
long way with this spice both in flavor and its medicinal uses.
Honey
Honey has many health benefits as
it is rich in anti-oxidants and is soothing for our skin and internal tissues.
It has a protective nature especially for the throat, respiratory system and
digestion. This sweet nectar from the bees is highly nourishing, mildly
laxative and anti-microbial but especially anti-bacterial and anti-viral. It
supports the immune system with anti-biotic like actions. Honey benefits
overall digestion and acts as a preservative. It can be used to relive symptoms
of allergies and reduce the occurrence and duration especially when used
preventatively before pollen season. Using local honey is best for allergies as
it will contain the local pollens and build your antibodies so you are not as
likely to react when exposed. Use raw and unpasteurized honey to receive
its many health benefits as the properties of honey can be damaged when exposed
to heat.
Apple Cider
Vinegar
Vinegar is great for extracting
minerals, vitamins, alkaloids and some aromatics from herbs. It can be used in
both culinary and cosmetic applications. Internally, apple cider vinegar helps
stimulate digestion and relieve nausea, heart burn and acid reflex. It helps to
lower blood sugar levels, blood pressure and cholesterol. Vinegar encourages
detoxing, helps break down fat and balances pH levels. It also aid in the
prevention of colds, flu, stomach illness, sinus infections, allergies and
asthma.
It is a great way to infuse your herbs and
take your medicine. Cosmetically, it also balances the skin's
pH, is disinfecting and astringent in nature and can be used on the scalp to
stimulate hair growth and reduce dandruff.
For culinary use, herbal vinegar
infusions are great in salad dressings, stir fries, cooked grains, vegetables,
marinades and any recipe that calls for vinegar.
Additional Ingredients:
The variety of recipes are endless and you can add any herb or spice to this traditional recipe to make it your own. I love adding other fresh culinary spices such as rosemary, sage, bay, thyme, marjoram, oregano, tarragon, etc. Or try adding the benefits of citrus fruit and peels such as lemon, lime or orange. I personally love adding nourishing herbs such as nettle, dandelion, seaweeds, burdock, etc.
Additional Ingredients:
The variety of recipes are endless and you can add any herb or spice to this traditional recipe to make it your own. I love adding other fresh culinary spices such as rosemary, sage, bay, thyme, marjoram, oregano, tarragon, etc. Or try adding the benefits of citrus fruit and peels such as lemon, lime or orange. I personally love adding nourishing herbs such as nettle, dandelion, seaweeds, burdock, etc.
How to Make Fire Cider
(This recipe is based on
Rosemary Gladstar's traditional recipe from her teachings and herbal reference
books. [9])
You need:
Equal parts Onion and Garlic
½-1 part of Horseradish depending on personal flavor preference
½ part Ginger
Pinch of Cayenne powder (approximately 1/8 tsp per quart batch or you can use a small piece of fresh pepper when in season)
Add a fresh bundle of herbs such as rosemary, sage, thyme, oregano or bay (optional and not part of Rosemary's traditional recipe)
Apple Cider Vinegar
Honey to taste
You need:
Equal parts Onion and Garlic
½-1 part of Horseradish depending on personal flavor preference
½ part Ginger
Pinch of Cayenne powder (approximately 1/8 tsp per quart batch or you can use a small piece of fresh pepper when in season)
Add a fresh bundle of herbs such as rosemary, sage, thyme, oregano or bay (optional and not part of Rosemary's traditional recipe)
Apple Cider Vinegar
Honey to taste
You will need a mason jar, cutting
board, knife, grater and a mixing spoon. For the straining process, you will
need muslin, cheese cloth or a stainless steel strainer and a bottle in which
to store the Fire Cider.
Chop the onion and garlic, and
grate the ginger and horseradish. Add all ingredients into a mason jar until it
is a little more than ½ filled. Add a pinch or two of cayenne (about ¼ tsp for
a quart sized jar) Pour in your Apple Cider Vinegar until all the ingredients
are completely saturate with 1-2 inches of extra liquid. Stir or shake the
ingredients to ensure they are free flowing and not packed too tightly. Infuse
for 2-3 weeks, shaking daily.
Store the jar in a cool, dry and dark place.
Strain using cheese cloth, muslin
or a stainless steel strainer, squeezing as much of the liquid out as you can
and discard or compost the herbs. Mix in honey to taste. The flavor should be
hot, sweet and spicy. Bottle the fire cider and enjoy the numerous health
benefits of this delicious tonic infusion.
Storing Fire Cider
Once strained, you can store your Fire Cider in a sealed bottle/container, on the counter for about 3-12 months depending on exposure to heat, light and moisture. If you store it in a cupboard, cellar or another cool, dry and dark place it will last at least a year if it is still around that long. I make large batches and store the bulk of it in the cupboard or in a cool storage area I have for my herbs and medicine and keep a smaller bottle on the counter. Then refill it as needed. If you want to make sure it does last up to 6-12 months and you do not have a nice dark and cool place to store it, then store it in the fridge. It will last years but will maintain its strongest aromatic potency the first 6 months.
"Free Fire Cider" Movement
Once strained, you can store your Fire Cider in a sealed bottle/container, on the counter for about 3-12 months depending on exposure to heat, light and moisture. If you store it in a cupboard, cellar or another cool, dry and dark place it will last at least a year if it is still around that long. I make large batches and store the bulk of it in the cupboard or in a cool storage area I have for my herbs and medicine and keep a smaller bottle on the counter. Then refill it as needed. If you want to make sure it does last up to 6-12 months and you do not have a nice dark and cool place to store it, then store it in the fridge. It will last years but will maintain its strongest aromatic potency the first 6 months.
"Free Fire Cider" Movement
In 2014, a movement spread within the herbal community to bring awareness to the benefits of Fire Cider, encouraging others to make and benefit from this tried and true recipe to stay healthy and resilient. February 2 has now become World Wide Fire Cider Making Day but I encourage you to make this tonic as often as needed, use it daily and have it around as a go to remedy when you or your family may be feeling under the weather. Try it in your cooking as a culinary addition to enhance the flavor of your meals and receive all the wonderful benefits of this blend. Experiment with the ingredients and add other herbs you like to use as tonics too.
And, click here for
additional information on the "Free Fire Cider" and "Traditions not Trademark" movements, including
petitions, posters, and other ways to be active in returning the name
"Fire Cider" to the domain of the people's traditional herbal
remedies.
By: Candice Brunlinger, Herbalist
This article was featured in
Humboldt Herbals' monthly newsletter for March 2014.
Click
here to subscribe.
References:
[1] http://en.wikipedia.org/wiki/Onion
[2] https://www.mountainroseherbs.com/bulkherb/o.php
[3] Ayurveda Tradition Uses Ginger Root by David Ottoson
http://juneauempire.com/stories/022208/nei_249719654.shtml
[4] http://www.horseradish.org/history.html
[5] http://www.herbs-info.com/horseradish.html
[6] Horseradish Protection Against Cancer and More by Steve Goodman
http://www.lef.org/magazine/mag2009/nov2009_Horseradish-Protection-
Against-Cancer-And-More_01.htm
[7] http://www.horseradish.org/history.html
[8] http://en.wikipedia.org/wiki/Cayenne_pepper
[9] Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide (page 74)
http://juneauempire.com/stories/022208/nei_249719654.shtml
[4] http://www.horseradish.org/history.html
[5] http://www.herbs-info.com/horseradish.html
[6] Horseradish Protection Against Cancer and More by Steve Goodman
http://www.lef.org/magazine/mag2009/nov2009_Horseradish-Protection-
Against-Cancer-And-More_01.htm
[7] http://www.horseradish.org/history.html
[8] http://en.wikipedia.org/wiki/Cayenne_pepper
[9] Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide (page 74)
***Let us know what you think of this fire cider recipe in the
comments below. What herbs and spices do you like to use in your fire cider? What are your favorite ways of using fire cider?
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