A while back I had the distinct pleasure of meeting and interviewing Rosemary Gladstar, “The Mother of Herbalism”. We were both presenting topics, each about herbs and spices, at Mother Earth Conference in Pennsylvania.

Afterwards we chatted about how Rosemary began her herbal healing journey (her grandmother would take Rosemary into the woods to forage wild edibles for food and healing – grandma was a big influence) and why she continues to this day teaching and leading by example.

I can tell you from experience that wisdom comes from every age and the older we’re privileged to live, the more we can learn.

Making Rosemary’s fire cider recipe is something worthwhile. I use her recipe as a jumping off point, depending upon what I have on hand. Here’s Rosemary’s recipe from Mountain Rose Herbs. I like to add both sliced lemons and oranges.

Check out http://www.mountainroseherbs.com for herbal education, health, teas, aromatherapy, recipes and more. It’s a lovely, interactive site.

Classic Mountain Rose Herbs Fire Cider Recipe

Ingredients

• 1 medium organic onion, chopped
• 10 cloves of organic garlic, crushed or chopped
• 2 organic jalapeno peppers, chopped
• Zest and juice from 1 organic lemon
• 1/2 cup fresh grated organic ginger root (or organic ginger root powder)
• 1/2 cup fresh grated organic horseradish root (or organic horseradish powder)
• 1 Tbsp. organic turmeric powder
• 1/4 tsp. organic cayenne powder
• 2 Tbsp. of dried rosemary leaves
• organic apple cider vinegar
• 1/4 cup of raw, local honey, or to taste

Directions

1. Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
2. Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar’s top.
3. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
4. Store in a dark, cool place for a month and remember to shake daily.
5. After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
6. Next comes the honey. Add and stir until incorporated.
7. Taste your cider and add more honey until you reach the desired sweetness.