Prairie Magic Herbals

Prairie Magic Herbals

giving voice to the medicine plants

Herb Vinegars,Oxymels and Elixirs

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  All material is provided for general information purposes only . Any suggestions made and all herbs discussed/listed are not intended to diagnose, treat,cure or prevent any disease, condition or symptom nor be considered medical advice or consultation.. It does not cover all possible uses, actions, precautions, side effects, or interactions of the herbs/plants discussed. Any statements made about products, herbs, and/or remedies have not been evaluated by the Food and Drug Administration (U.S.).  .Joanne Bauman, Prairie Magic Herbals assumes no responsibility for the results of self-diagnosis and/or self-medication. If you are on other medications/ drugs, or are pregnant or breastfeeding or have a diagnosed medical condition, please consult your health care professional before taking any herbs/botanicals,dietary, nutritional,or homeopathic products.

 

 Herb Vinegars, Oxymels & Elixirs

Joanne Bauman, Herbalist    www.prairiemagicherbals.com

Mother Earth News Fair Topeka, Oct. 24-25 2015

 

PLANTS THAT MAKE GOOD HERBAL VINEGARS

Apple mint, ornage mint,etc. leaves, stalks
Bee balm (Monarda  flowers, leaves, stalks
Burdock (Arctium lappa) roots
Catnip (Nepeta cataria) leaves, stalks
Chives and especially chive blossoms
Dandelion (Traxacum off.) flower buds, leaves, roots
Dill (Anethum graveolens) herb, seeds

 Fennel (Foeniculum vulgare) herb, seeds
Garlic (Allium sativum)
Goldenrod (Solidago sp.) flowers
Mugwort (Artemisia vulgaris) new growth leaves and roots
Rosemary, spearmint, Thyme, Oregano, Peppermint  etc.  leaves, stalks
Purslane (summer purslane) leaves--high in Omega6 fatty acids
Shepherd’s Purse (mildly peppery taste) aerial parts

Violet blossoms

White pine (Pinus strobus) needles (like balsamic vinegar)
Yarrow (Achilllea millifolium) flowers and leaves

PLANTS FOR HERBAL CALCIUM SUPPLEMENT

Collard or Kale leaves
Chickweed (Stellaria media) whole herb
Dandelion leaves and root
Lambsquarter (Chenopodium album) leaves
Mallow (Malva neglecta) leaves
All mints, including sage, motherwort, lemon balm, lavender, peppermint, etc.
Mugwort (cronewort) (Artemisia vulgaris)
Nettle (Urtica dioica) leaves
Parsley (Petroselinum sativum) leaves
Plantain (Plantago majus) leaves
Raspberry (Rubus species) leaves
Red clover (Trifolium pratense) blossoms
Violet (Viola ordorata) leaves
Yellow dock (Rumex crispus and other species) roots


 

Rosemary Gladstar’s  Fire Cider (An Oxymel)

  • ½ cup grated fresh horseradish root
  • ½ cup or more fresh chopped onions
  • ¼ cup or more chopped garlic
  • ¼ cup or more grated ginger
  • Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered.  ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it.  Better to make it a little milder than to hot; you can always add more pepper later if necessary.
  • Optional ingredients you might add: Zest and juice from 1  lemon; Several sprigs of fresh  rosemary or 2 tbsp dried ; Turmeric, Echinacea, cinnamon, etc.
  1. Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches.  Cover tightly with a tight fitting lid. If lid is metal be sure and place wax paper between lid and contents.
  2. Place jar in a cool, dark place (cupboard) and let for three to four weeks.  Best to shake every day to help in the maceration process.
  3. After three to four weeks, strain out the herbs, and reserve the liquid.
  4. Add honey ‘to taste’.  Warm the honey first so it mixes in well.  “To Taste’ means your Fire Cider should taste hot, spicy, and sweet.  Rebottle and enjoy!  Fire Cider will keep for several months unrefrigerated if stored in a cool pantry.   But it’s better to store in the refrigerator.

1-3 Tablespoons daily, or teaspoons through the day, if you feel a cold coming on. Take it more frequently if necessary to help your immune system do battle. Fire Cider can be taken straight by the spoonful, added to organic veggie juice , or drizzled on a salad with good olive oil. 

Honeysuckle Elixir

  • 2 C Honeysuckle flowers and buds
  • 1/3 C raw honey
  • Approx.. 1 pint of Brandy (or rum or cognac or scotch or whatever you like)

Fill a pint jar with Honeysuckle flowers and buds, add about 1/3 C of raw honey. Stir & coat flowers. Now fill the jar with brandy, or vodka, etc .  herbalists prefer 60% alcohol with Honeysuckle Elixir.  Stir again, and then taste. If it’s not sweet enough tasting (it will initially taste mostly like alcohol so you have to guesstimate), add a bit more honey. Now cover tightly, shake well and then store in a cool, dark place (shaking occasionally to dissolve the honey properly) for 4-6 weeks.

Internally, elixir is calming,relaxing and eases heat from fevers and infections. Other elixir options: Lemon Balm, Lavender, Tulsi (Holy Basil), Ginger, Vanilla Bean, Cinnamon, Rose, Fennel, Anise, Borage flowers, Beebalm, Sage and so on… most kitchen spices, make good additions in elixirs.

Wild Rose Elixir
1 pint jar
enough fresh wild rose petals to fill the jar (rosa rugosas or prairie roses…you can use 1/2 petal ½ rosehip; do not use any roses that have been sprayed chemically or powdered.
everclear or vodka/brandy to fill the jar 3/4 ( lower proof alcohol 50% solution), glycerine or raw honey to fill the jar 1/4 ( prefer glycerine for topical first aid purposes since it is less sticky, honey tastes better though).

Fill the jar with whole or roughly chopped Wild Rose petals (or 1//2 petal ½ rosehip). Add raw honey or glycerine, then fill with alcohol. Cover top with plastic or other non-reactive material before screwing on a regular canning lid. Shake well. Let sit for three to six weeks, shaking regularly. You can strain at the end of that time or you can just pour off the amount you want to use a little at a time.

Externally, useful for burns and wounds. Rose is blood moving, so it soothes, alleviates pain, reduces much of the heat radiating from the burn, and speeds healing.  It’s anti-inflammatory and anti-bacterial as well as astringent, helping to reduce redness, swelling and any possible infection. It’s extremely gentle and non-irritating, safe enough to use on baby skin or as a sitz bath.

A drop or two will calm itchy or stinging insect bites, and combines well with a  Plantain leaf poultice. It’s also great on rashes from heat, contact dermatitis, blisters or poison ivy.

You can use the elixir as a liniment, effective for relaxing sore muscles, nerve pain, combine rose elixir with dandelion blossom or other herb pain oils.

Internally, you can use small amounts of the elixir just as most would use Rescue Remedy, for any trauma, panic, fear or stressful situation for child, adult or animal. It’s calming, pleasant and helps to move someone out of shock or stuck emotion. It acts as a mild nervine, calming without sedating. Rose excels at opening the heart /grief.  It’s also anti-spasmodic and can be used externally or internally for mild to moderate cramps.

 Elderberry Calendula Cold and Flu Elixir Recipe

A must have herb for prevention or at onset of cold or flu, elderberry enhances immune system, it disarms the virus and helps it flush through body quicker, while strengthening the mucus membranes, supporting the body’s natural fever mechanism without overheating. Researchers have concluded that the flavanoids in elderberry inhibit H1N1 flu virus activities.

1 C fresh (or 2/3 C dried) calendula flowers
1 C fresh (or 2/3 C dried) elderberries
1/2 C fresh (or 1/3 C dried) elderflowers
1/2 C fresh (or 1/3 C dried) rose hips
2 tbsp fresh (or 1 tbsp dried) orange peel
1 tbsp fresh (or 1 tsp dried) ginger
Brandy
Honey

Directions Fill a clean, sterilized quart jar with herbs. Add brandy, pouring until herbs are thoroughly covered  and jar is approximately 3/4 full. Add honey, leaving 1/2-1 inch of space at the top of the jar. Poke chopstick into jar to release any trapped air bubbles and ensure brandy and honey are coating herbs. Stir well. Put cap on and label jar. Let steep for 4-6 weeks, shaking daily. Strain elixir by pouring through a fine mesh filter or several layers of cheesecloth over a bowl or wide-mouth jar. Compost the plants. Keep elixir jar in a cool dry cupboard location

At the first symptoms of a cold or flu coming on, a suggested adult dose is 2-3 teaspoons of elixir every two to three hours. Listen to your body to tailor the dosage. Due to its immune-building, antimicrobial nature and high vitamin C content, this elixir can also be used as a preventative for colds and flus.

Cough Elixir  Blend with any of Echinacea,  marsh mallow root,coltsfoot, mullein, slippery elm.

Autumn Elixir Just For Fun

½ C apple peels, ¼ C cinnamon, ¼ C elderberries ¼ c rosehips, optional clove, cardamom to taste. At holidays, a pomegranate, cinnamon, and a pinch of cardamom elixir is good too

Chocolate Rose Love Elixir (Rosemary Gladstar)

Elixir: 1/3 cup cocoa powder 1 cup sugar 1 cup boiling water ½ cup rose petal extract (recipe below) 1 tablespoon vanilla extract 2-3 drops almond extract or 1 teaspoon additional vanilla extract (optional) Rose Petal Extract: Dried rose petals Brandy

Directions

To make Rose Petal Extract: Fill a jar ¼ full with rose petals, and then ½ full with brandy. Let infuse 1-2 weeks in a cool, dark cabinet.

To make Elixir: In a bowl or quart jar, mix cocoa powder, sugar, and boiling water together and stir until sugar is dissolved. Let cool. Add rose, vanilla, and almond extracts and mix thoroughly. Pour elixir into a bottle, cap, and let sit for a few days or a week. Enjoy by the spoonful, on ice cream, or in hot cocoa.

 

 
 
 

 

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