Fire Cider has been used by natural healers for centuries. It is a mainstay of herbal medicine, the medicine of the people. I have been making fire cider for decades, both professionally and for my family. We use it when someone has a deep cough. Below is my favorite Fire CIder recipe, I hope you enjoy it. If you are interested in herbal products made here on our farm in Snohomish, WA. , you can purchase them online here.

Some of the benefits of Fire Cider’s ingredients include: 

Horseradish ~ The antibacterial properties of Horseradish have been used to fight bacteria and a mild antibiotic. Horseradish strongly stimulates the digestion, increasing gastric secretions and appetite. It promotes perspiration, making it useful in fevers, colds, and flu and is, therefore, a diuretic.

Ginger ~ Is well known for its the ability to warm the stomach, to ease vomiting & nausea and to fight off colds, chills, and coughs. Ginger is useful for all types of congestion in the body and is also a “driver” to move other constituents through the body.

Garlic ~ supports the immune function and as an antipyretic, it opens the pores of the skin to lower a fever. This herb’s antibacterial and antimicrobial properties make it useful in treating bladder and kidney infections, yeast infections, strep throats, and ear infections Its antiviral properties are being studied for wider use.

Cayenne ~ is useful for increasing circulation and to get mucous flowing. This herb is an anti-inflammatory and anti-irritant. It is used as a digestive aid to stimulates gastric juices. Many people report relief from migraines with this herb as well. Cayenne helps to “drive” other constituents thought the body. 

Marilene’s Fire Cider Recipe

Ingredients

• 1/2 cup fresh grated organic ginger root
• 1/2 cup fresh grated organic horseradish root
• 1 medium organic onion, chopped
• 10 cloves of organic garlic, crushed or chopped
• 2 organic jalapeno pepper, chopped
• Zest and juice of 1 organic lemon
• 2 Tbsp. of rosemary leaves
• 1 Tbsp. turmeric
• 1/4 tsp. cayenne pepper
• organic apple cider vinegar

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! I wear a snorkle mask when I grate mine. (really, I do!)
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. Metal will react with the vinegar and rust so do take care. Shake well.
4. Store in a dark, cool but not refrigerated, place for a month and remember to shake daily.
5. After one month, use cheesecloth or a fine sieve to strain out the pulp, pouring the fire cider into a clean jar. Be sure to squeeze as much of the liquid as you can from the pulp while straining. That last squeeze of the ingredients can really be potent. It is the herbal goodness!
6. Cap and store

You can take a couple tablespoons at a time and while it is great as an herbal medicine, you can also use it in the kitchen to season sous, add to salad dressings or whatever you like.

Please comment below to let me know if you make this recipe or if you have your own. I’d love to hear about your herbal medicine journey.