How to Make an Oxymel
Herb in Honey and Vinegar
The name oxymel comes from the Greek: oxys (acid) and meli (honey). It is an ancient preparation with a surprisingly long pedigree. Hippocrates wrote about it. Medieval apothecaries kept it in their dispensaries. And today, herbalists still return to it because it works beautifully for certain plants and certain people, particularly those who want the benefits of a liquid herbal extract without the sharp edge of an alcohol tincture.
An oxymel is made by steeping herbs in a mixture of apple cider vinegar and raw honey. The vinegar extracts water-soluble constituents and some minerals, while the honey softens the vinegar's sharpness and adds its own supportive qualities. The result is a syrup-like preparation with a complex, tangy-sweet taste that can be taken by the spoonful or stirred into warm water.
When to Choose an Oxymel
An oxymel is a particularly good choice when:
- You are working with herbs that extract well in both acidic and sweet mediums (elderberries, rose hips, thyme, and garlic are well-known examples)
- You want an alcohol-free preparation
- You are making a preparation specifically for throat or respiratory support, where the honey's coating quality is an asset
- The taste matters (children and those who find tinctures unpleasant often take to oxymels more readily)
What You Will Need
- Dried or fresh herb(s)
- Raw, unfiltered apple cider vinegar (with the "mother")
- Raw honey (local honey preferred if available)
- A clean glass jar with a tight-fitting lid (if using a metal lid, line it with plastic wrap to prevent corrosion from the vinegar)
- A fine mesh strainer or cheesecloth
Standard Ratio
A common starting point is equal parts vinegar and honey (1:1), though many recipes lean more heavily on one or the other. A honey-forward oxymel is sweeter and more syrup-like; a vinegar-forward one is more tart and penetrating.
Step by Step: Making an Oxymel
- Fill your jar about halfway with dried herb (or loosely full with fresh).
- Warm your honey gently (just enough to make it pourable) and pour it over the herbs until they are partially covered.
- Add your apple cider vinegar until the herb is fully submerged with liquid to spare.
- Stir gently to combine honey and vinegar.
- Seal the jar (with a plastic-lined lid if metal) and label with herb, date, and contents.
- Store in a cool, dark place for 3 to 4 weeks, shaking daily.
- Strain through cheesecloth, pressing well.
- Bottle in a dark glass jar or bottle with a tight lid.
Shelf life: 6 to 12 months refrigerated; shorter at room temperature. The vinegar acts as a preservative, but oxymels do not have the long shelf life of an alcohol tincture.
How to Take an Oxymel
By the teaspoon, one to three times daily, is the most common approach. They can also be stirred into warm water or tea, drizzled over food, or mixed into salad dressing if the flavour profile suits (a garlic and thyme oxymel, for example, is genuinely delicious in a vinaigrette).
A Note on Honey and Children Under One Year
Raw honey should never be given to children under 12 months of age, due to the risk of infant botulism. This applies to honey in any form, including oxymels.