There’s something so magical about turning everyday pantry staples into functional remedies. Kitchen medicine is our favorite kind of medicine, and oxymels are one of the easiest, most approachable forms. Oxymels have been around for thousands of years, showing up everywhere from ancient Rome to Persia. The word itself means “acid and honey”, which tells you the two main ingredients: vinegar and honey. Together, they create a sweet yet tart base that is delicious on its own and even better when infused with medicinal herbs for both flavor and function.
As a natural antibacterial and antiviral agent, honey helps to reduce the growth of harmful microbes, promote healing, and soothe irritated tissues. It’s also rich in antioxidants that reduce oxidative stress, tame inflammation, and act as a natural preservative! Meanwhile, apple cider vinegar stimulates digestion, helps regulate blood sugar levels (hi GlucoBitters!), and packs its own antimicrobial punch.
A pre-meal herbal "metabolic vinegar" infused with bitter botanicals that help maintain healthy blood sugar levels and insulin sensitivity.* STAR HERB: Gymnema
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And here’s when the fun starts. When you add aromatic herbs (like sage, rosemary, thyme, lavender, mint, chamomile, oregano, etc) into the mix, you create something much greater than the sum of its parts. A thyme oxymel in particular can help to:
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Ease coughs and sore throats by reducing irritation and helping your body clear phlegm
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Boost immune function by offering antimicrobial and antioxidant support
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Gently extract minerals from the plant into your remedy
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Offer protection and comfort during cold and flu season
How to Make a Thyme Oxymel
This recipe makes about a pint, which is perfect to brew now and tuck into your pantry for the fall and winter.
Ingredients:
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1 large bundle of fresh thyme
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½ pint runny, local honey
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½ pint apple cider vinegar
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1 clean glass pint jar with plastic lid (or line a metal lid with wax paper)
Method:
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Brush off or rinse your thyme and let it dry completely.
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Place the thyme into the clean glass pint jar.
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Fill the jar halfway with honey.
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Fill the rest of the way with apple cider vinegar.
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Cap tightly and give it a good shake.
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Let your oxymel infuse for 4-6 weeks, shaking every few days (or when you remember!). When ready, strain out the herbs and rebottle in a clean glass jar.
How to Use It
The simplest way to take any oxymel is just by the spoonful. Alternatively, you can stir it into warm tea, mix it into sparkling water for a refreshing shrub-like tonic, dilute it in a bit of water and take it as a shot, or whisk it into salad dressings.
Note: because this recipe uses honey, it’s not safe for infants under one year old.
