Oxymel is a traditional herbal preparation made by extracting herbs in a mixture of honey and apple cider vinegar. Dating back to ancient Greece, it has been a beloved folk remedy used to support immunity, soothe sore throats, and aid digestion.
Typically, oxymels are left to infuse in a cool, dark place for one to two weeks. But when you’re feeling under the weather and need support now, this expedited simmering method allows you to enjoy the benefits the same day—without sacrificing potency. This ginger herb oxymel is warming, antimicrobial, and perfect for winter sickness or seasonal immune support.
This recipe is intended for educational purposes and traditional use only. It is not medical advice. If you are pregnant, nursing, on medication, or have health concerns, consult a qualified healthcare provider before use.
Oxymels have been used for centuries as a seasonal remedy, especially during the colder months when coughs, colds, and weakened immunity are most common. Traditionally, herbalists would prepare oxymels in late fall or early winter, allowing them to slowly infuse and be ready throughout cold and flu season.
This remedy traces back to ancient Greece, where oxymel—derived from the Greek words oxys (acid) and meli (honey)—was prescribed to soothe sore throats, support respiratory health, and preserve herbs when fresh medicine was scarce during winter.
While oxymels aren’t tied to one specific holiday, they’re often associated with seasonal wellness rituals and folk traditions surrounding the darker half of the year. Many people prepare them around autumn equinox, winter solstice, or the start of the new year as part of a ritual for protection, health, and renewal. In modern herbalism, oxymels are especially popular during cold and flu season, often kept on hand alongside elderberry syrup and fire cider.
This expedited version honors that tradition while adapting it for modern life—perfect for those moments when sickness strikes and you need support right away.
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Ingredients
~**~*~ see recipe card for quantities **~~*~
- Fresh ginger root
- Fresh thyme
- Fresh oregano
- Raw honey
- Apple cider vinegar (with the mother)
Measurements are flexible—this is a folk recipe meant to be intuitive.
Instructions
- Boil your mason jar and lid (separately) in a pot of water for about 10 minutes, using a kitchen rag at the bottom of the pot to prevent breakage. Remove with tongs and let air dry completely.
- Wash the ginger, thyme, and oregano in a vinegar and baking soda bath. Rinse, pat dry, and allow to air dry fully. Roughly chop about 2 tablespoons of fresh ginger.
- Add the ginger and herbs to the sterilized jar. Pour in equal parts honey and apple cider vinegar until the herbs are fully submerged. Place parchment paper over the jar and loosely secure the lid.
- Place the jar in a pot of fresh water (water halfway up the jar) and gently simmer for 1–2 hours. Remove, cool slightly, strain into a clean jar, and use by the spoonful or stirred into warm tea.
Hint: Always make sure your herbs are completely dry and fully submerged in the honey-vinegar mixture. Any exposed plant material can lead to spoilage. If you notice bubbles, off smells, or cloudiness beyond the natural vinegar haze, discard and remake. For best flavor and potency, keep the simmer gentle—never boiling—to protect the herbs and honey.
Variations
- Spicy - For a deeply warming oxymel that helps clear congestion, add crushed red pepper flakes or a small sliced fresh chili to the jar before simmering. A few black peppercorns can be added for extra heat and circulation support. This version is quite strong, so start with small amounts when using.
- Deluxe - For a more robust, apothecary-style oxymel, add a few crushed garlic cloves, a cinnamon stick, and fresh rosemary sprigs to the jar along with the ginger and herbs. Optional strips of orange peel add brightness and depth. Allow this version to simmer closer to two hours to fully extract the flavors and benefits.
- Kid friendly - For a gentler oxymel suitable for sensitive palates, omit the oregano and thyme and focus on lightly sliced ginger instead. Chamomile can be added for its calming properties, and increasing the honey slightly helps soften the flavor. This version is best served diluted in warm (not hot) tea or water.
Equipment
- sterilized mason jar
- kitchen rag without bleach or dies
- a pot deep enough to hold a mason jar
- square of parchment paper
- knife and cutting board
- bowl, optional for cleaning/soaking herbs before hand
Expedited Ginger Herb Xxymel For Winter Sickness
Equipment
- 1 sterilized mason jar and lid
- 1 kitchen rag make sure it doesnt have any bleach or dyes
- 1 pot deep enough to hold the mason jar
- 1 square of parchment paper
- 1 knife and cutting board
- 1 bowl optional for cleaning/soaking herbs before hand
Ingredients
- ginger root roughly chopped, measure intuitively
- fresh thyme measure intuitively
- fresh oregano measure intuitively
- raw honey equal parts apple cider vinegar
- apple cider vinegar equal parts honey
Instructions
- Sterilize your mason jar by boiling it in a pot for around 10 minutes. Place your rag at the bottom of the pot to prevent the mason jar from breaking against the bottom, fill the pot up with water, then completely submerge the jar and lid (separately/unattached). Use sterilized tongs to take the jar in and out of the pot and be careful about touching the jar once it’s sterilized. After sterilizing, let air dry until it’s completely dry.
- Soak your herbs in a bath of baking soda and vinegar to make sure they are completely clean. Afterwards, pat them dry then let air dry until they’re completely dry.
- Clean then roughly chop ginger root.
- In the sterilized jar, place herbs and ginger root. Then, fill the jar up with equal parts honey and apple cider vinegar (half and half – you can eyeball it). Place a small square of parchment paper on the top of the jar then loosely secure the lid onto the jar. Do not tighten the lid on the jar all the way, you want it to be loose.
- Using the same pot and rag, submerge the mason jar in the pot with fresh water a little above halfway on the jar. Let simmer for about one to two hours.
- Once this is done, remove the jar from the pot and strain the liquid contents into a new jar. You can stir this into tea or just take a little sip straight out of the jar to support immunity or prevent sickness.
Storage
Store the strained oxymel in a clean, airtight glass jar in the refrigerator. When properly prepared and handled with a clean spoon, it will keep for up to 1 month. Always check for signs of spoilage before use, such as off smells, visible mold, or excessive bubbling. For best quality and flavor, keep refrigerated and tightly sealed between uses.
FAQ
An oxymel is a traditional herbal preparation made with honey and vinegar. It’s used to extract and preserve the beneficial properties of herbs and has been used in folk medicine since ancient Greece.
Vinegar can react with metal lids over time. The parchment paper creates a protective barrier that helps prevent corrosion and off flavors.
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