DIY – Immune Boosting Herbal Fire Cider

It’s that time of year where the days are short, vitamin-D levels go down, immune system suffers and the flu/viruses run rampant! Here is an herbal remedy to use to boost your fight against catching the crap that is going around. You want to get on making this today because it should sit for 2-4 weeks prior to use.

Fire Cider is no secret remedy in the herbal world, you can google it to find several recipes, you can find sources who sell it already made and even some who wants to try and trademark it and some who want to protect it from trademarking! I agree, it should NOT be made into a trademark… it is an herbal remedy that can be made by anyone and benefited by everyone. I am sharing my method as a way to draw awareness to anyone who has never heard of it!

When it comes to herbalism every herbalist has their niche and the cool thing about herbal remedies is that we can modify, mix and have the freedom to choose what we want to use! It is always nice to have a guideline or muse to get you started though. I like to follow Mommypotumus who references Rosemary Gladstar’s book, Herbal Recipes For Vibrant Health and Mountain Rose Herbs.

I like to put some Ayurvedic and Traditional Chinese Medicine thinking to create my recipe by adding Star Anise and Astragalus to my concoction. But the main theory, kind of like a bride preparing to get married, is this:

Something Spicy, Something Bitter and Something Fermented!

Star Anise: The anti-bacterial and anti-fungal properties of star anise is useful in the treatment of asthma, bronchitis and dry cough. For this reason, some cough mixtures contain star anise extract. Many more benefits, but this covers the benefits for this purpose.

Astragalus: Help protect the body from external stresses it comes in contact with. It contains antioxidants, which protect cells against damage. Astragalus is used to protect and support the immune system, preventing colds and upper respiratory infections, lowering blood pressure, supports normal blood sugar levels, and protecting the liver.

Rosehips: Is actually the fruit of the rose. These fruits are one of the most concentrated sources of vitamin C available.

IMG_3987Remember, throw out the concept that when it comes to herbal remedies that there is only 1 way to do it… if you don’t have all the exact ingredients below you can cater this to your availability. But you will need to modify your measurements. For instance if you only have 2 of the 3 roots then you will need to do 3/4 cup of each of the 2 roots you do have to total 1 1/2 cups of root matter. (For instance 3/4 cup of ginger and 3/4 cup of Turmeric).


  • ½ cup shredded/diced ginger root
  • ½ cup shredded/diced horseradish root
  • ½ cup shredded/diced turmeric root
  • ½ cup white onion, chopped
  • ¼ cup minced or crushed garlic cloves
  • 2-4 organic jalapeno peppers (depending on size), chopped OR I have used dried cayenne peppers if this is more convenient to have on hand.
  • Raw apple cider vinegar, 32 oz bottle
  • Raw, organic honey to taste (after it has brewed). Use a local honey to help build your immune system for the seasonal allergies in the spring


  • Rosehips – a good handful, Star Anise – 3-8 pods, Astragalus – 2-4 strips. You will have to find a local apothecary or order online from someplace like Mountain Rose Herbs. I was happy to find Star Anise and Rosehips at a Natural Grocer’s Vitamin Cottage near me. I will share if you need some, let me know!
  • Zest and juice from 2 organic lemons
  • Orange peels
  • Several sprigs of fresh rosemary or thyme (optional)
  • ½ teaspoon black peppercorns


  • Quart to 1/2 gallon sized Ball jar
  • Wax paper


Pack your jar from the lightest herbs first (the ones that will float) and Add the ginger, horseradish, and Turmeric on top, heaviest on top to help keep the lighter herbs immersed in the vinegar. Pour a generous amount of apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid as best as possible to prevent spoilage.

If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best)

When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.

Dosage is a Tablespoon per day for prevention, or 2-3 times per day if you feel something coming on or trying to get over something.

Timing is key, prevention is always the best method and it is never too late to do something!

Make your batch today, since it can take a couple of weeks to really extract the properties then you don’t want to wait until you are sick whether you want it as prevention or to fight what you have, you have to plan and be prepared today!

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