Immune Tonic
An oxymel is a traditional preparation that uses vinegar and honey to extract and preserve the medicinal properties of plants. It can be made with two or three ingredients or added extras depending what is available to you. Honey was added as a preservative, however, garlic also acts as a potent antioxidant.
The absolute basics
1 garlic bulb, crushed or sliced, with skins
1 onion sliced, with skins
Garlic
Allicin, the most active compound in garlic, is created when the garlic itself is crushed or sliced. It contains antibacterial, antiviral and antioxidant properties and was touted as the “Russian penicillin” during World War II.
Onions
Onions are one of the highest sources of quercetin, a phytonutrient with antibacterial and antiviral properties.
Added extras
3 cm knob of ginger, sliced
1 whole lemon, quartered (skins included)
3-5 cm stalk of horseradish, sliced
Chilli, sliced
Few sprigs of thyme
Few sprigs of sage
Few springs of rosemary
Raw, local honey
Raw honey has most of the nutritious properties intact
Local honey may help with seasonal allergies
Method
Place all the ingredients into a glass jar, cover and fill with unpasteurised apple cider vinegar.
Leave aside on the kitchen bench for 2-3 weeks and shake it daily.
Strain and refrigerate.
It should last a year or more.
Consume as a daily tonic (shot glass) through winter
When sick consume 5-10mL every 2 hours
Tips
The highest concentrations of nutrients are mostly in the skin, hence why we try to include the skins and peels in a lot of our cooking. Aim to buy organic when using the outer layers as these usually retain most of the pesticide residue in conventional crops.
Avoid using metal lids, as these will corrode from the vinegar
You can keep and use the skins of garlic, onion, tops of leeks and garlic scapes
Buy Australian garlic where possible.
Most garlic sold in supermarkets is imported and is commonly fumigated with methyl bromide, a chemical used in quarantine treatment that has been banned or heavily restricted in several countries due to environmental and health concerns. Choosing locally grown Australian garlic helps avoid this treatment and often provides fresher, more flavourful bulbs with higher active compounds.