Best For

• Making herbs easier to take in a sweet-and-sour liquid form
• Supporting the throat and mouth
• Seasonal wellness and cough-support formulas
• Digestive support
• Combining the benefits of both honey and vinegar in one preparation

Shelf Life

Herbal oxymels usually keep longer than syrups because of the vinegar and honey. When made properly and stored in a clean, sealed container, they often keep for several months and sometimes longer in a cool, dark place or the refrigerator.

Basic Herbal Oxymel Making

1. Choose your herb or herbal blend. Use about ½–1 cup dried herb or 1–2 cups fresh herb for a small batch.
2. Place the herb into a clean jar. Do not pack it down tightly.
3. Pour in enough vinegar to fully cover the herbs, usually about 1–2 cups, depending on jar size and herb volume.
4. Add honey in about an equal amount to the vinegar, usually 1–2 cups, depending on how sweet you want it. A common starting ratio is 1 part vinegar to 1 part honey.
5. Stir well until the honey begins to dissolve and the herbs are fully coated and covered.
6. Put a lid on the jar. If using a metal lid, place parchment or another barrier under it so the vinegar does not react with the metal.
7. Let the mixture infuse in a cool, dark place for about 2–4 weeks, shaking gently every day or two.
8. Strain out the plant material using a fine strainer, cheesecloth, or sieve.
9. Pour the finished oxymel into a clean bottle or jar.
10. Label with the herb used, the vinegar and honey base, and the date made.

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Basic Small Batch Formula:

–½ cup dried herb or 1 cup fresh herb

–1 cup vinegar

–1 cup honey

Optional Adjustment:

-For a sharper oxymel, use a little more vinegar

-For a sweeter oxymel, use a little more honey

What You Need

• Base Ingredients
  • Herb or herbal blend: usually about ½–1 cup dried herb or 1–2 cups fresh herb for a small batch
  • Vinegar: enough to fully cover the herbs, usually about 1–2 cups
  • Honey: usually about 1–2 cups, often in an amount equal to the vinegar
  • Optional supporting ingredients: spices, citrus peel, or other herbs in small amounts

• Tools & Equipment
  • Clean glass jar
  • Measuring cups or spoons
  • Spoon or stirring utensil
  • Lid Parchment or other barrier for metal lids
  • Strainer, cheesecloth, or fine mesh sieve
  • Funnel

• For Finishing & Storage
  • Clean bottle or jar
  • Tight-fitting lid or cap
  • Labels or marker
  • Cool, dark storage space or refrigerator

Storage + Labeling:

Store herbal oxymel in a clean, sealed bottle or jar. Label it with the name, ingredients, and date made. Keep it in a cool, dark place or in the refrigerator for longer storage.