Fire Cider Recipe:

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

(Note: I use organic herbs that I grow in my garden, but you can use store-bought herbs.  For this recipe, I would go to the added expense of using organic fruits,  herbs, and roots.  It costs a bit more, but the recipe will last quite a while and the health benefits far outweigh the cost savings.)

Place roots, fruits, and herbs in a quart sized jar.  Add Apple Cider Vinegar leaving an inch of space at the top.  Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one. The vinegar will cause the lid to rust.  Shake well! Store in a dark, cool place for one month.  SHAKE DAILY.

After 4 weeks, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Squeeze as much of the liquid as you can from the solids while straining. Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.

How to take Fire Cider:

Fire Cider can be taken by the teaspoonful or added to vegetable juice, splashed on a salad with olive oil, or added to fried rice or some other stir fry recipe.

Or take 1 teaspoonful each morning to help boost your immune system.  If you feel a winter illness rearing its ugly head, take 3 tablespoons each day.



Infused Oil:  Organic Olive Oil and dried Calendula flowers.

  • Place the dried Calendula flowers in a clean pint jar about 3/4 full.
  • Pour enough Olive Oil into the jar to cover the flowers by at least an inch.  The flowers will expand in the oil.  Cap the jar tightly.
  • Place the jar in a warm sunny place and shake at least once per day.
  • After 4-6 weeks, strain out the herbs using cheesecloth.  Pour the infused oil into jars.
  • Store in a cool, dark place.


Calendula Salve


  • 4 oz. infused Calendula herbal oil (from recipe above)
  • 1/2 oz. beeswax
  • 20 drops Organic Lavender Essential Oil (Optional, see below)

Melt the beeswax and Calendula oil in a double boiler.  Once the wax is melted, pour into small jars or tins.  I use 2 oz. tins which are convenient to carry and store.   Allow to cool completely before capping the jars/tins.

OPTIONAL:  20 drops of Organic Lavender Essential Oil can be added to the melted mixture before it is poured into the jars or tins. Lavender also has wonderful healing properties.



The herbs are doing well this season.  We have expanded our varieties, such as three different types of basil, tarragon, and chervil.

My Calendula, which I let reseed from last season are very prolific this year.  The blooms are already starting.  I’m hoping for a bumper crop since I ran out last season and spent the winter months longing to make salves and creams.  I won’t make the same mistake this year.

The Chamomile is very happy in its current home.  I only have two plants this year but I’m getting enough for my needs.  Now all I need is a rake to collect the blossoms.  It’s very time consuming to pick them one blossom at a time.  But it gives me time to think while I pick these delicate little beauties.  God’s gift of nature amazes me on a daily basis.

Chamomile Blossoms

Happy blossom picking

Lisa :)


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