Fire Cider is a spicy, immune-boosting infused vinegar that is traditionally taken as a cold and flu remedy. The concept is old, but the name “fire cider” was made up by herbalist Rosemary Gladstar in the 1970’s, and published in a copyrighted book in 1994. Rosemary has been a pillar of the herbal community for decades and has taught so many herbalists that her ideas have become part of the common vocabulary. Fire cider is a generic term with many recipe variations, produced in kitchens around the world.
The fire cider remedy has taken on many different variations over time, somewhat like chicken soup. Folks have their favorite version, but the base generally consists of fresh garlic, onions, ginger, horseradish and chili peppers that steep in raw apple cider vinegar for at minimum one moon cycle, then is strained. Fire Cider helps warm up the body, and generally acts as a circulatory and digestive stimulant. It is immensely supportive to the immune system as an antimicrobial and antibacterial. I like to ‘shoot it’ {take it as a shot} by the tablespoon. Other fun ways of utilizing are adding 1-2 Tablespoons to sparkling water {making a spicy natural soda} or using as a salad dressing, cooking with or marinating with. I love adding it to cooked leafy greens like collards. I also make our culinary salt blend: Fireside Herbs by dehydrating the ‘marc’ {the base ingredients once the vinegar is pressed out}. This is dehydrated and blended with mineral rich black lava and red salts. Fireside Herbs are delicious on greens, rice, popcorn, eggs, meats, fruits + beyond.
Fire Cider, Fire Tonic or Fire Water is a wonderful remedy to make in a group, family community ~ chopping, smelling, blending, infusing together!
