A Traditional Farm Life - Fire Cider

A Traditional Farm Life

By Shasta Hamilton

Greetings from Enterprise, dear friends!  The skies are dark and heavy with rain once again, but we are still very thankful for every drop. If only we had been able to get the rest of our transplants in the garden before the skies burst forth again!  Unfortunately, as of early Saturday afternoon, our tomato and pepper transplants are still firmly rooted on our front porch, and the rain still falls steadily and gently.

I had a pleasant surprise in the herb garden this week.  The recent rains must have prompted my “lost” Lemon Balm plant to come out of dormancy.  I didn’t even remember exactly where I had planted it last fall, and was completely surprised to see the cluster of familiar light green leaves emerging from the black earth.  Picking one of the small leaves and sniffing it confirmed my hopes—a delightful lemony fragrance.

We’ve had our share of spring illness around here lately.  It has taken the form of a nasty virus causing fever, muscle ache, headache, stuffy nose, etc.  Choosing natural remedies where practical, I have been dispensing the “Fire Cider” lavishly among those brave enough to take it.  Fire Cider is chopped horseradish, ginger, onion, garlic, and jalapeno pepper steeped in apple cider vinegar with lemon, rosemary leaves and turmeric powder for four weeks.  At that time the vegetable matter is strained out, honey is added, and the tonic is then ready for consumption.  It is reputed to have anti-viral and antibiotic qualities, but I just hope taking it strengthens their immune systems enough to help them get better a little faster. 

My children’s willingness to take it ironically corresponds with their ages, though not like you’d expect.  Our oldest will not touch the stuff, but our three youngest children take it freely.  This has puzzled me, but since the youngest don’t take pills yet, I’ve been pleased with their willingness.

During these last few days of illness, I have encouraged them to take small amounts frequently throughout the day.  We put a teaspoon or so in a plastic medicine-dosing cup, add water, and gulp it down quickly.  To my surprise, sometimes they even suggest taking another dose themselves.  Pleased at their desire for vibrant health, I’ve enthusiastically sent them to the kitchen to get their own.

This morning after one of those times, I came into the kitchen and noticed the sugar dispenser was on the counter next to the empty bottle of Fire Cider.  Suddenly the light bulb came on in my head and I realized what they had been up to.  Heavily sweetened apple cider vinegar diluted with water makes a tangy apple juice/lemonade-like concoction.  My four and five-year-olds had been making their own horseradish and garlic-flavored apple/lemonade! 

Our 12-year-old son has been hit the hardest with this nasty bug (so far).  He was sick in bed for 8 days.  Thursday evening he was feeling well enough to go along on a quick errand.  Upon arrival home he commented, “It was sure good to get out again.  It was like coming home after a long trip.”

Our seven-year-old daughter has also been hit hard with the virus, though thankfully not as severely.  She’s up and around after only 2 days in bed.  We’re not sure who will go down next.  It’s a bit of a puzzle because our 13-year-old son and 10-year-old daughter each had a mild cold without the aches and fever within the last week.  Of our six children, only our 5-year-old boy has remained healthy throughout this time of illness.  Perhaps the Fire Cider really does work after all!

Is your curiosity peaked?  We all hope cold and flu season is almost over, but just in case you want to try it for yourself, here is the recipe we used.  While there are many variations on the same theme in folk medicine, this particular recipe comes from Mountain Rose Herbs.  Be sure to use organic or unsprayed vegetables if they are available.

Fire Cider

1/2 cup ginger root, freshly grated

1/2 cup horseradish root, freshly

grated

1 medium onion, chopped

10 cloves garlic, crushed or chopped

2 jalapeno peppers, chopped

zest and juice from 1 lemon

2 tablespoons of dried rosemary leaves

1 tablespoon turmeric powder

apple cider vinegar

(unpasturized, if possible)

raw local honey, to taste

Place all ingredients except vinegar and honey in a quart-sized glass jar.  Pour vinegar over the ingredients, filling to the very top.  Use a plastic lid or a piece of parchment paper under the lid to keep vinegar from touching metal.  Shake well!  Store in a dark, cool place for 1 month.  Shake daily.  After 1 month, strain out the pulp, pouring the vinegar into a clean jar, squeezing out as much of the liquid as possible from the pulp.  Next, add 1/4 cup honey and stir until incorporated.  Taste, and add another 1/4 cup until you reach desired sweetness. 

Copyright © 2015 by Shasta Hamilton

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas.  She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children.  You can reach The Buggy Stop by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.

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