DIY Winter Remedies - Immune Tonic

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DIY Winter Remedies

Immune Tonic

Fire cider has become increasingly popular in recent years as a homemade winter remedy. While similar in many ways, it is actually a modern adaptation of a much older preparation known as an oxymel. Traditionally, an oxymel combines vinegar and honey to extract and preserve the beneficial compounds found in medicinal plants, whereas fire cider typically incorporates warming ingredients such as horseradish, ginger and chilli. The recipe below sits somewhere between the two: rooted in the traditional oxymel, with the bold flavours that have made fire cider so well loved.

Historically, vinegar and honey acted as natural preservatives while also making herbs and vegetables more enjoyable to consume. Together with garlic, onions and herbs, they provide a broad spectrum of sulphur compounds, polyphenols, organic acids and aromatic plant compounds that work together rather than relying on a single active constituent.

The basics

1 whole garlic bulb, crushed or sliced (skins on)

1 onion, sliced (skins on)

Garlic

Allicin, the most active compound in garlic, is formed when garlic is crushed or sliced. It has demonstrated antibacterial, antiviral and antioxidant activity in laboratory and experimental studies. Garlic became known as the "Russian penicillin" during World War II because it was widely used when conventional antibiotics were scarce.

Onions

Onions are one of the richest dietary sources of quercetin, a phytonutrient recognised for its antioxidant, anti-inflammatory and antimicrobial activity. Like many phytonutrients, quercetin works alongside hundreds of other naturally occurring compounds found within the whole plant.

Added extras

3 cm knob of fresh ginger, sliced

1 whole lemon, quartered (including the peel)

3 to 5 cm piece of fresh horseradish, sliced

Fresh chilli, sliced

A few sprigs of thyme

A few sprigs of sage

A few sprigs of rosemary

Raw local honey

Raw honey retains many of its naturally occurring enzymes and plant compounds because it has not been heavily heat treated.

Some people also choose locally produced honey in the idea that regular exposure to small amounts of local pollen may help reduce seasonal allergy symptoms.

Method

Place all of the ingredients, except the honey, into a clean glass jar.

Cover completely with unpasteurised apple cider vinegar.

Leave on the kitchen bench for 2 to 3 weeks, shaking daily.

Strain the liquid, then stir through raw honey to taste. Many people use approximately equal parts infused vinegar and honey, although this is entirely a matter of preference.

Store in the refrigerator. It should keep for at least 12 months.

How to use

Enjoy 15 to 30 mL as a daily winter tonic.

During periods of illness, many traditional herbalists recommend taking small amounts throughout the day, although there is no standard evidence-based dosage.

Tips

The skins and outer layers of garlic and onions contain some of the highest concentrations of polyphenols and other beneficial plant compounds, which is why I like to leave them on whenever possible. If using the skins, choose organic where you can, as the outer layers also tend to accumulate the greatest pesticide residues.

Smaller onions generally contain less water and a higher concentration of flavour and phytonutrients. Choose onions that feel firm, heavy for their size and free from soft spots or visible damage.

Avoid using metal lids for oxymels or other vinegar-based preparations, as the vinegar can cause them to corrode over time. A glass jar with a plastic lid, or a layer of baking paper between the jar and lid, works well.

Don't throw away onion skins, garlic skins, leek tops or garlic scapes. Freeze them and add them to homemade broths and stocks to make the most of these nutrient-rich parts of the plant.

Buy Australian garlic where possible. Most garlic sold in supermarkets is imported and is commonly fumigated with methyl bromide, a chemical used in quarantine treatment that has been banned or heavily restricted in several countries due to environmental and health concerns. Choosing locally grown Australian garlic helps avoid this treatment and often provides fresher, more flavourful bulbs with higher active compounds

Fresh horseradish can be difficult to find in supermarkets, but it often appears seasonally at farmers' markets or specialty greengrocers. If you come across a root, it stores well in the refrigerator and can be grated fresh as needed. Freshly grated horseradish has a much brighter flavour and aroma than the prepared jars found on supermarket shelves.

Rosemary, thyme and sage are all perennial herbs, meaning you don't need to replant them every year. Hardy and easy to grow, they thrive in full sun and well-drained soil. If space is limited, they grow well in pots, giving you access to a small medicinal garden just outside your door.

These remedies have remained in kitchens for generations because they are simple, affordable and make good use of everyday foods. They remind us that long before pharmacies, many of our first medicines were found in the garden and kitchen.

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