Ancient Herbal Vinegars ... that stand the test of time!

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 The Back Story of Four Thieves Vinegar

This recipe has ancient roots. It smells and tastes very intense and medicinal and that's just how it works. Researching on-line will provide you with a near ridiculous amount of information to filter through on its misty beginnings which, like all good stories, have many. The most persistent one is about four grave robbing thieves who resisted the plague by bathing and drinking this herb infused vinegar, or some variation of it. They agreed to give up the formula for their freedom from the legal trials they faced with grave robbing.

Know that it has the science behind it and quite simply is in the form of having a very low pH from the vinegar, armed with the antimicrobial action of the herbs, which many bacteria cannot tolerate outside of the body. Once taken internally, it's assimilated into the body as a more alkalizing antimicrobial substance thanks to our gut flora and other complicated bio-physiological processes. The body naturally becomes more acidic when fighting infections and illness. This is from a buildup of metabolic waste compounds in your blood from the increased activity of your immune system and other organs that support as your body works for you to restore balance again. Have you ever noticed that you huff and puff more just doing simple things like walking after a fever breaks for about a day or so?  This is your body “blowing off” the CO2 from the acidic compounds in your blood that have been broken down and sent to the lungs for release through exhalation. That’s the fastest way to quickly correct blood pH, to keep it simple. Those that focus on 'correcting' pH alone must be careful as trouble can brew quickly with self-diagnosing and treating just blood pH. The kidneys and lungs must balance pH and they are always communicating with each other in order to do so. It’s one of their jobs that do together. If you're just treating pH, then the kidneys and lungs have to constantly correct which can turn into a vicious, around the mountain cycle that fatigues these organs and you may never get to the source of the problem. Incorporating a well-rounded knowledge of the body and what it is needing to heal is a better plan. Just treating pH can be likened to just treating one symptom of any other illness. We always want to dig deeper to find the root cause and this can take time. It is an act of power to know what you need and seek assistance if you are unsure. Leave the myopic pH correcting for the critical caregivers who can track pH with frequent blood tests. Even then, it’s a difficult, tricky task depending on the situation. 

Suggested daily doses during flu season of 1-2 tablespoons of herbal infused vinegars or straight apple cider vinegar stirred into a glass of water with a bit of honey would be the best choice for supporting wellness.

For the home care setting, vinegar is very effective against a variety of ailments and very affordable to make. Caring for someone who is sick is an art that has waned a bit in modern times because of our false sense of security with antibiotic medications. Some of these ancient, simple remedies are proving to have more power in the home setting when used at the right time. 

Four Thieves Vinegar - Ingredients

INGREDIENTS:
2 Tlb Thyme (dried) - double with fresh
2 Tlb Rosemary (dried) - double with fresh
2 Tlb Sage (dried) - double with fresh
2 Tlb Lavender (dried) - double with fresh
2 Tlb Mint - spearmint, peppermint (dried) - double with fresh
2 Tlb Wormwood (dried) - double with fresh
2 Tlb Rue (dried) - double with fresh
4-8 cloves of fresh minced garlic
2 32-ounce bottles of organic Apple Cider Vinegar

INSTRUCTIONS:
Put all the dried OR fresh herbs and garlic into a large glass jar – ½ gallon size if you have. I always use fresh plants as I believe the final vinegar is superior in the end. I know some are fine with dried herb use and happy with the end result too. You will find your way that you prefer. Use what you have or have access to. 

If using dried herbs: I do suggest to warm the vinegar to just the point of seeing a little steam off the top. This helps the dried plant material to open up. Please don't boil it or you destroy much of the benefits of raw vinegar.  Use mason or heat safe jars too. 

Pour the vinegar over the herbs and garlic and seal tightly. Be sure the herbs are covered with 2-3” of vinegar which may take a day to assess once things have soaked and settled. Add more vinegar if you need to. Vinegar corrodes metal lids. Consider putting waxed paper or plastic wrap on top then capping with metal lid.

Leave in a cool, dark, place for 6-8 weeks shaking daily to a few time a week. 

After 6-8 weeks, strain the herbs out and squeeze all the goodness out of the plants too using a cloth-lined strainer. Rebottle and label your tonic. Use within 1 year and make a fresh batch. Store in glass in a dark cabinet.

Suggested Dosing: 1-2 tablespoon in a glass water for a daily tonic during flu season. Increase to every 4 hours when you are actively sick. 

This batch was just made so the herbs float for a day or so. The herbs quickly start to get saturated and settle. Top off with more vinegar once settled if you need to so you have them covered completely by 2-3 inches of vinegar.

Other Suggested Uses For Thieves Vinegar:

During illness, this vinegar is helpful for decreasing recovery time.  Adults can take 1 Tlb 2-4 times a day diluted in water with 1 Tlb honey. You can drink warm or cool; just never microwave please. Children over 1 yr. old can take 1 tsp several times a day well diluted in water/herbal tea with honey or grape juice.

Some people report good success using this vinegar as a soak or topical spray for foot or nail fungus.

I also add 1 cup to a warm bath and soaking 20-30 minutes is also very beneficial to ease to-the-bone aches, reduce fever, and mobilize congestion. 

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"Apple Cider Vinegar contains 19 of the 21 essential minerals needed for growth and repair in our bodies"

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Glorious Beets! Beets move blood well and support our liver to clean it too.

Fire Cider Tonic 

This is an old recipe I learned about from Rosemary Gladstar so many years ago. I added beets to her orginal recipe for immune boosting 'food' for the blood and it just tastes and looks divine! This is made each fall in my home as we greet the cooler weather. A little each day helps my body acclimate to the cooler weather a bit faster. I prefer to greet colds and flus like unwanted, unexpected house guests. Remain cordial, never let them travel too deep into your home, shoo them out as quickly as you can, and clean up deep after they leave. Here is our greeting drink while the soup pot is cleaned and prepared for work.

Horseradish transplants... just gorgeous.

Fire Cider Tonic with a Beet

INGREDIENTS:
1 part horseradish - fresh grated is BEST; otherwise use the jar variety
1 part onions -chopped
1 part beets - I grate these too
½ part garlic - chopped
½ part ginger- minced
Cayenne to taste (just a pinch, OR chop a few hot peppers instead)
Honey to taste
Apple Cider Vinegar-organic raw is best

INSTRUCTIONS:
The amounts and proportions can be varied according to your particular taste. For your first time, start with equal amounts of the first three ingredients and one half part garlic and ginger. You can always adjust the flavors in future batches.

Chop enough of the first five ingredients to pack a quart jar approximately 3/4 full.

Put in wide mouth quart jar and cover with Apple Cider vinegar and keep vinegar about two inches above the herbs. Add cayenne to taste and just a small amount or it will be too hot! Let sit 6-8 weeks shaking occasionally. Strain and discard spent herbs. Add honey to taste until you get that sweet and tangy balance.

Grated Horseradish Root

Ginger, Garlic and Onion. The unassuming heavy hitters to maintaining wellness.

This is our 'flu shot'! One tablespoon a day to every 4 hours with symptoms in warm water is strong good care during flu season. Your final Fire Cider should taste hot, spicy, tangy, and sweet. It's great as a winter tonic or as a remedy for colds and coughs. Many love to take little shot glasses as a tonic or add 1-2 Tlb to your mug with warm water and sip. I prefer the diluted, warm route which is little easier on the delicate digestive tract when we're not feeling well.  I've also met many vibrant elders who swear by this for managing 'all my aches and pains'. And yes, it's delicious used in salad dressings or on rice or steamed vegetables. 

Enjoy! xo-Jen