Andrea’s Path to Plants

Well my garden friends, the signs are here. The nights are getting longer and colder. The leaves are turning colour and starting to drop. Do you know what that means? It won’t be long until cold and flu season starts. So let’s get prepared with some immune-boosting herbal remedies. One of the most famous herbal tonics to make at home is fire cider—a zesty, warming infusion of herbs, roots, and spices steeped in apple cider vinegar.

Originally popularized by herbalist Rosemary Gladstar, fire cider has become a staple in many herbal kitchens. The best part? It’s easy! You can make your own batch using locally grown produce and customize it to your taste. I’ve been making it for years, and every year it’s a little different.

🌱 What Is Fire Cider?

Fire cider is an herbal vinegar tonic combining immune-boosting, anti-inflammatory, and digestion-supporting ingredients. It’s often taken by the spoonful in the fall and winter months to support overall wellness. I’ve heard some people put it on their salads, hey, good for them.

🌿 Key Ingredients

Here’s the classic base recipe, adapted for what’s easy to grow or source locally:

• Horseradish root (antimicrobial, clears sinuses)
• Garlic (immune support)
• Onion (antibacterial, supports circulation)
• Hot peppers or chili flakes (boosts metabolism, warms the body. I grow my own in the summer, super fun!)
• Ginger root (digestive aid, anti-inflammatory)
• Apple cider vinegar (the base for extraction, choose unpasteurized if possible, I like Allen’s Organic Apple Cider Vinegar or any other organic option)
• Citrus ok it’s not local to Calgary, but find yourself an organic lemon because we are using the rind as well and that can absorb a lot of chemicals. (Vitamin C).

Optional add-ins:

• Fresh herbs like thyme, oregano, or rosemary (antimicrobial, aromatic, and also medicinal)
• Turmeric root
• If you have local rose hips, feel free to add them in for more vitamin C support.

🍯 How to Make Fire Cider

1. Prep the ingredients. Chop equal parts onion, garlic, ginger, horseradish, and hot peppers. Aim for about ½ cup each.
2. Layer in a jar. Pack into a clean glass quart jar until it’s about ¾ full.
3. Add vinegar. Pour apple cider vinegar over the ingredients until completely covered. Use a piece of parchment under the lid if it’s metal to prevent rust. We aren’t looking for that as an additional supplement.
4. Steep. Store in a cool, dark place for 3–4, even 6 weeks, shaking daily. I suggest the cupboard with your coffee mugs. 😉 (Hint: put a label on for when to strain it or a reminder in your calendar).
5. Strain & sweeten. Strain the liquid through a fine mesh or cheesecloth, then stir in some local honey from your Farmer’s Market to taste. This also helps ease the acidity on sensitive stomachs. Don’t be afraid to add more honey if you need to. Honey is all kinds of good for us!

🌟 Tips from the Garden

• Grow your own garlic and onions—they’re easy to cure and store through winter.
• Use hot peppers you’ve dried from summer’s harvest.
• If horseradish doesn’t grow in your garden, ask local farmers—they often have an abundance.

💡 How to Use Fire Cider

• Take a tablespoon daily during cold season or when you’re feeling run down.
• Mix into salad dressings, marinades, or cocktails for a spicy kick.
• Add a splash to hot broth for a warming tonic.

By making fire cider with locally grown ingredients, you not only boost your health but also support local growers and reduce your carbon footprint. It’s garden-to-cup wellness at its best!