I’ve been making fire cider for my family and friends for years, so it seemed a natural fit to brand my version and sell it alongside other Prairie Fire herbal products. People seem to like our version and find that it helps fight cold and flu symptoms, inflammation, sinus congestion, and aids digestion. And while I make no medical claims, fire cider is a proven antiviral and antibacterial tonic, which is timely during this COVID-19 pandemic. I take it twice daily, everyday, and I seldom get sick. When I do feel a cold or flu coming on, I double up on my dose and symptoms don’t stick around very long.

I’ve decided to share our recipe for those who can’t purchase from us or other fire cider makers at this time. It’s the right thing to do and we don’t lose anything by sharing our knowledge and experiences.

My recipe is a variation of Rosemary Gladstar’s fire cider recipe. If you don’t already know who she is, do look up the doyenne of folk herbalism in this country for decades. She, along with a group of women who make and sell fire cider, recently won a landmark Supreme Court decision against a company who tried to trademark the term “fire cider.” Sometimes the good people do win.

Fire cider is generally aged for at least a month so the raw apple cider vinegar has ample time to extract all of the good stuff from the herbs and vegetables in the mix. We age ours for 6 months to get a really powerful extraction, but it can be made in less. To do that, you’ll want to chop all of your ingredients into very small bits and shake the whole concoction up at least once a day. In two weeks time, you’ll have a very respectable version of your own fire cider. Make plenty when you do make it. It’s an acquired taste, but it’s powerful medicine. If like my son, you find that you can’t handle drinking straight shots of your fire cider, mix it with some juice, water, in a vinaigrette, in soups and stews, or like me on occasion, make a killer Bloody Mary.

1/2 cup grated fresh horseradish (the stuff in jars isn’t what you want. I add extra, love it!)
1 cup finely chopped fresh onion (white, yellow or purple are all fine)
1/4 cup chopped garlic
1/4 cup grated ginger (leave the peel on, it’s easier!)
2 lemons, juiced
fresh or dried hot chilies to taste (cayenne, habanero, jalapeño, anything spicy!)
extras hibiscus flowers, parsley, turmeric, thyme, rosemary, black pepper, echinacea, ashwaganda, tulsi tea leaves, cinnamon, etc. I add a variety of these every time I make it.)
1 quart raw apple cider vinegar (or enough to cover your herbs and veg by 3-4 inches)
raw honey to taste (we use local honey for it’s allergy fighting super powers)

So chop everything up into small pieces, throw it all into a quart sized jar, and cover with the apple cider vinegar. Put the lid on, shake it like crazy, and put it some place dark at room temperature. Shake it everyday. Strain after two weeks or wait the full four weeks if you like. Add your raw honey to taste, stir it really well to dissolve the honey and store it in a clean jar or bottle with a lid. We put ours in the fridge, but it’s fine at room temperature for ages too.

Take it everyday! We have a shot at breakfast and a shot after dinner. I sneak it in wherever I can too. Make extra and give it to friends.

Elderberries have long been used in folk herbalism but recent medical evidence is just catching up to all of the benefits of the little black berry. Around 400 BCE, Hippocrates called the elder tree (Sambucus nigra) his “medicine chest” and we have evidence of the berry’s use as a remedy all the way back to the Neolithic age. Packed with phenols and plant pigments, elderberries have been proven to boost immunity, lessen inflammation, and prohibit growth of Streptoccus bacteria, and human pathogenic influenza virus.

Known for its fragrant white flowers and deep purple-black berries, the elder tree is steeped in folklore. Anglo Saxons believed that a goddess resided within the tree. Early Danes called the tree Elder Mother or Hylde Moer and hung its leaves over doorways to protect from evil spirits. To cut an elderberry tree without permission from the spirit of the tree was to court bad luck.

Like so many other folk practices, Christianity assigned evil association to the use of the elder tree. Medieval Christians believed that the cross that Jesus was hung from was made of elder; an unlikely bit of lore since elder tree wood is very light and weak in structure.

Gaelic Scots called the tree droman, tramman, or ruis. Ruis, the 13th rune in the Ogham alphabet, is represented by the elder. In the Celtic Tree calendar, November 25th begins the month of Ruis, the 13th lunar month of the year, and it is associated with death, the spirit world, and the dark of the winter months. Scottish tradition says that if you stand under the elder tree at Samhain, you’ll see the Faery King. Another Scottish bit of lore says that rubbing the juice of the tree’s wood into your eyes would allow you to see witches and faeries, although I wouldn’t suggest it.

On the Isle of Man, in a folktale called “Old Nance and the Buggane,” our tree gets another mention:

“There once was an old woman living at Laxey, and her name was Nance Corlett. Clean and neat, her house was, with the

thatch all trim and trig against the winter storms, the tramman tree by the door, to keep of witches, and the little red cocks

and hens wandering in and out of the open door. There wasn’t a word going a-speaking against Old Nance, in all the island.”

Take this bit with a grain of salt, since our sources on Druidic practice are scant at best. According to some non-scholarly sources, the ancient Druids believed that the tree housed the spirit of the White Goddess who was the Guardian of the Underworld, giving our tree deathly connotations. Funereal flints and carvings representing the elder tree have been unearthed in Neolithic long barrows in the United Kingdom, so there is some evidence that the tree was tied to funerary rites.

With cold and flu season gearing up, we’re already taking our daily shot of elderberry syrup, along with fire cider to stave off the nasties. We also make a tasty Elderberry Spice Tea if you’re a tea-lover. Here’s our syrup recipe to share with you.

elderberry syrup

2 cups dried organic elderberries

4 cups water

1 inch piece of fresh ginger root, chopped (you can leave the peel on)

4-5 cardamom pods (use 1 teaspoon powered cardamom if you don’t have pods)

1 vanilla bean, split and scraped

1 stick of cinnamon (use 1 tablespoon of powered if you don’t have sticks)

1 cup raw local honey (or maple syrup if you’re vegan)

1 cup vodka or brandy

Combine berries, herbs and vanilla bean in a pot and bring to a boil.
Reduce heat and simmer 30 to 40 minutes.
Remove from heat and let cool.
Strain berries and herbs using cheesecloth.
Add honey and vodka or brandy and stir to incorporate.
Pour into clean bottle.