Fire Cider

Flu season is upon us and what better way to fight the grunge than with a home-made immune booster. By Rebecca Altman, chief herbalist, mischief maker and curator of fine plant matter atKings Road Apothecary.

The other morning I wandered out onto the stoop and the entire city was enshrouded in a blanket of fog. I ran inside to grab the essentials: slippers, hat, coffee and blanket, and then I sat on the edge of my stoop, on the edge of the world, watching the mysterious shapes appear and re-appear, until the sun had come up a bit more, and the fog had burned off, and everything was returned to normal.

Such mornings remind me of my childhood, in a place that had major seasons. Southern California has seasons too: if you were to take a walk up into the hills, sycamore leaves would be all over the paths, the skeletons of milk thistles and goldenrod would stand out against the brown grass tinged with a slight frost, and the earth is that deep, dark, sodden brown that only happens after a few good rains. There are seasons in the hills. Its just that, being from the UK, I want more. And at this time of year, when friends are sending me pictures of first, second and third snows. When leaves are frosting over and wood fires are being burned, I start to feel a little ungrateful towards the constant sunlight. There are, however, solutions to self-imposed misery over something so silly. Namely, booking a trip north for me and my husband. And while it won't be to the snow this time, it will at least be to somewhere cold, incredibly beautiful, and very stormy (Big Sur). And I'm excited.

In the mean time, a couple of things have been happening. The first being that that chanterelle season has hit Northern California so my foraging friends and I are getting out into the mountains at every possible moment because its not long before they come up here. A few heavy rains are a good sign, as are dropping temperatures and heavy marine layers. My searches take me further and further afield, setting off into the wilderness at a ninety-degree angle from my usual trails. Herbalist Paul Bergner talked once about how we expand when we leave the trails in our lives, and I can't help but think of him as I set off, big stick in hand, into the tall grasses and undergrowth. The second is that people are getting sick. This herbal elf has been making house calls, with a basket of elderberry elixir, lung grunge elixir, diaphoretic tea and, my new favorite: Fire Cider. Fire Cider is basically just spicy-stuff-infused apple cider vinegar. But man, let me tell you, if you have a blocked nose, or congested sinuses, of if you feel like you're starting to come down with something, it'll clear you up right away, while making you go 'WOOOOOOOHOOOO!' after you've swallowed.

The recipe is simple, and you can also alter it as you see fit: If you hate horseradish leave it out, if you love horseradish, add more. If you want it super spicy, add more habaneros. If you're a vampire, leave out the garlic. Really, this is a basic structure and you're welcome to do with it what you will. And as for what to do with it... by the spoonful works well if you're coming down with something. I leave it on the counter and take a swig when I pass by. Sprinkled over vegetables before roasting adds a pungent flavour kick, and I've heard of people even adding a dash to a Bloody Mary...

Fire Cider

1 big bottle apple cider vinegar

8 cloves garlic

1 onion

20 sprigs thyme

1/2 cup chopped horseradish root

5 chopped habanero (or jalapeno) peppers

2 tb turmeric (dried works fine)

1/4 cup chopped ginger
1 cup honey (I used echinacea-infused honey, but you can use any type of honey you like)

Other things I used which you might or might not have access to:

calamus root (1/4 cup)

white fir needles (1/2 cup) (you can sub pine, spruce or any kind of fir)

yarrow flowers (handful)

Using a 1/2 gallon mason jar or something equivalent, chop up and throw in all the ingredients except the honey (using any additions or leave-outs you want), then cover with vinegar. Shake well, then leave somewhere prominent for a month. Prominent so that you notice it, and shake it when you notice it. After a month, strain out all the solids, then taste it. Is it spicy enough? Garlicy enough? Flavourful enough? If so, stir in the honey and bottle it. If not, tinker with it as you see fit, then add the honey when its ready.

Related content from Cauldrons and Crockpots:

Hawthorn and Rose Turkish Delights
Apple and Rosemary Coffee Cakes
Kitchen Herbalism
Elderberry Chutney