Fire Cider & Cough Syrup

A winter tonic comprised of honey and cider vinegar infused with hedgerow berries and spices to soothe sore
throats and fend off colds, flu and other viral infections. It also has a joint supportive anti-inflammatory action, so is lovely for arthritic joints that suffer in cold damp weather.

• Fill half a jar with autumn hedgerow fruits such as elderberries, blackberries, haws, rosehips, rowan berries and sloes.
• Add a good sized chunk of fresh ginger root, a few star anise and cloves, and 2 tbsp cinnamon bark. You can add other spices such as turmeric and cardamom if desired.
• Half fill the jar with honey. Vegans can use date, maple or agave syrup instead.
• Prod and mix well with a chop stick to remove air bubbles then top up with organic cider vinegar and stir well.
• Keep in a cool dark place and shake every couple of days for a month or longer, then strain through a muslin lined sieve or jelly bag and bottle.
• Take 10-15ml daily as a winter tonic or dilute with hot water for a winter drink. The dose can be increased to a few times a day at the first hint of a cold or the flu.

Fire Cider is a traditional herbal medicine used to boost the immune system and stimulate digestion.
The cider is comprised of a base of apple cider vinegar, garlic, onion, ginger, horseradish and hot peppers that can be added to and adapted in response to what is found growing locally. For example adding thyme, star anise, cloves, rosehips, oregano or cinnamon can give added flavour and potency. 

For the secret garden fire cider we used:

• 1 cup fresh grated organic ginger root
• 1 cup fresh grated organic horseradish root
• 1 medium organic onion, chopped
• 10 cloves of organic garlic, crushed or chopped
• 2 dried chillies, chopped
• Zest and juice from 2 organic lemons
• Several sprigs of fresh rosemary
• 3 tbsp turmeric powder
• 1 cup rose hips
• 2 cups hawthorn berries
• 1/2 cup elderberries
• 2 litres organic apple cider vinegar
• Raw local honey to taste

The above roots, fruits and herbs were placed in a large jar (1/2 gallon), filling it to the top. Once full, cider vinegar was added until all the ingredients were submerged and the jar lid sealed. The sealed jar was placed in a dark, cool place for one month and shaken daily. After one month, the mixture was strained, pouring the vinegar and juices into a clean jar. 1/4 cup of honey was added and stirred until incorporated into the vinegar juice. Honey can continue to be added until the mixture reaches a desired sweetness. The mixture can be stored and taken daily as a tonic or diluted in hot water over the winter months.