Sometimes we overdo heavier food and drink during the holidays, and our stomach suffers. Mitten Lowe (our friend and frequent teacher at Harlequin’s Gardens) suggests this easy-to-make Hawthorn and Tulsi vinegar and honey mixture (an oxymel).
We had an abundant harvest of Hawthorn berries at the nursery this fall. If you have room consider adding a Hawthorn tree to your garden this spring.
Ingredients:1 cup dried Hawthorn Berry
1 cup dried Tulsi Leaf (also known as Holy Basil)
¼ cup peeled chopped fresh ginger root
¼ cup peeled chopped fresh turmeric root
2-3 Cinnamon Sticks
1 Tb Black Peppercorn
14-16 oz raw apple cider vinegar
14-16 oz raw honey
Note: may replace dried herbs with fresh if in season. Instructions:
Combine all ingredients in a clean, labeled, 32 oz jar, shake well, put away in a cool dark place and shake often. Strain in 4-6 weeks. Store strained oxymel in labeled jar in the fridge for up to 1 year or in a cool dark place for up to 6 months.Suggested dose:
Adults: 1-2 TB up to 4 times per day
Children 1-2 tsp up to 4 times per day (not for children under 1 year of age)
Hawthorn, long used as a support for heart related issues, supports gut health for the same reason – its anti-inflammatory and anti-spasmodic qualities can normalize digestion and eliminate bloating. Tulsi and ginger both have carminative properties – meaning that they, too, are stomach-soothers.
For more information on Hawthorn and Tulsi, we have home herbal medicine books currently in stock!
Caution: If on heart medications, consult with your health care practitioner.”