Meantime, have you ever heard of fire cider?
It's an old timy herbal recipe
for somebody who needs a fiery
kick to their immune system.
Herbalist and author Rosemary
Gladstar has been touting the health
benefits of fire cider for years.
Her original recipe has
inspired dozens of variations,
which she compiled in this popular book,
and she showed us how to make it. What
goes in to fire cider? Rosemary
well, we start with Netflix radish.
Horseradish root is probably the
oldest and best remedy that we have
for congestion and sinus infections.
It just really clears the sinus is
so you want to see about 1/4 of a
cup to a half a cup of horseradish.
It's good, degrade it or chop
it finely like you are.
The other thing I'd love to add.
It's always included in my fire.
Cider is ginger. It's decongesting.
It's great for stomach flus.
And chest congestion.
It also is an herb that warms
and energizes the system.
Yeah, it's right, and it smells now.
It's all good.
How much ginger do we put in this fire cider?
Well, I usually put about
a about a quarter
of a cup when you use any produce,
whether it's vegetables or
fruit that are non organic.
You do want to peel them because
the appeal holds a lot of
the pesticides that are used
can see why we don't put the
skin on that, but if it's OK to
put the skin, I'll just jump.
Dump the ginger in there so we got the
horseradish and ginger what's next?
And then I take about a half a cup of onions.
Just I usually use a yellow onion.
You can use any onions.
Onions are of course one of the
main members of the Allium family,
and they also are very, very medicinal.
They have nice effects on clearing the
mucus mucus and boosting your immune system.
They're not as strong as garlic,
which is our next next ingredient
that we put in garlic is probably
the most well known and strongest
medicinal member of the Allium family,
but onions coming close so we
like to include them as well.
And usually I use about 1/4
cup of the garlic.
I usually put a half a cup of
onions and about 1/4 cup of garlic.
It's wonderful for keeping us
healthy and also when we're sick to
help clear colds and congestion's.
I
honestly can tell you right
now I can't believe this is
something we're about to drink.
A little bit hotter and we
add cayenne pepper to it.
I told you there was a reason
we called this undersiders,
so the amount of pepper that you add
so you can add dried flaked pepper.
You can add really Hot Chili.
You can add mild chilies,
but you definitely want a
little pepper in there.
You know a little red pepper so very
hot and pungent so.
I usually just like to slice and
then put it in like that because they
they're gonna look really pretty.
What I do this and really at that point,
those are your ingredients,
except we're gonna now add our
liquid that the apple cider vinegar.
Sometimes I'd like to add a little
lemon because the lemon will
give it a little really nice tart flavor.
You don't need to add lemon,
but they don't have lemon,
but we do have raw,
unfiltered apple cider vinegar
with mother in it is that?
That's yeah, you definitely
want that mother in there.
You definitely want the raw apple cider
vinegar because part of the remedy is the.
Vinegar is a marvelous tonic,
and it's used for all kinds
of gastrointestinal problems,
and it's a wonderful base for
this because it's vinegar.
You either want to use one of these
little plastic caps you don't want
to put a metal cap on because it's
vinegar will corrode that cap,
or else you just put wax paper.
And yeah, or just a plain old top
like that is perfect for Rosemary.
Bag and then you just shake this.
You once again you want to shake
it up really nice.
Looks pretty great.
And then we're gonna let this.
No, it's like so hot you can feel
it steaming right in the jars.
Are you gonna let this sit
anywhere from four to six weeks?
I really think like letting it sit
for about six weeks, it's a good
link this week. OK
wow, this has been sitting in the new day
office since we taped the interview and
we've been giving it a good shake every day.
And now it's finally time to
try it apparently. So first,
as she mentioned, we need to.
Oh wow, that is that is powerful,
so we have to strain out the herbs for.
Oh, I'm making a mess.
This was not the strainer for this so
you know you wanna make sure you get
a strainer that matches your thing?
Oh y'all, this is this is a lot so.
We strain this out and apparently to
make it taste a little more delicious,
we add some honey to it. Mix it up.
And. We're going to try it, I swear.
The things I do for this show,
so I wasn't feeling great this morning,
so I am actually interested to try it.
I'm gonna take this little bit.
Oh here we go.
Actually it tastes like salad dressing.
Not bad. All right.
We should mention that fire cider will
keep for several months unrefrigerated
if you store in a cool, dry pantry.
It's also better to store it in the
refrigerator if you have room, just FY I,
but if you feel a cold coming on,
certainly give it a shot.
And like I said, apparently it
doesn't taste like salad dressing,
but it also works as a salad dressing,
so there you have it.
If you want to learn more about
how to make Rosemary's Fire cider,
we have a link.
To the story and her recipe
on the new website.