Seasonal Oxymel: A Wild Irish Tonic

A stroll through the land, along the hedgerows, slowly basking in and soaking up the warm rays of a balmy summer. And what a summer it has been! The warmest, sunniest, and most abundant of the thirteen successive summers I have lived here.

With the Perseids shower blessing us with their presence earlier this month, the evenings are ever so slowly but noticeably closing in…that wee bit earlier each night. Rowan berries came first, followed by blackberries, and once I see those two berries upon the land it is a sure sign that autumn is approaching.

Lughnasadh, the first harvest. The hay has been cut, the bulk of the garden crops are coming ready, and jarring, drying, fermenting, and pickling are in full swing. It is easy to say that I love this time of year so much, and my gratitude for this land-for this Earth that we all live upon-deepens with each passing day. Every day gifted to us is so precious.

I thought I would share with you a simple tonic that anyone can gather and create for themselves: a gentle companion for easing ever so slowly into the darker part of the year.

What is Oxymel?

Oxymel (from the Greek oxymeli, meaning “acid and honey”) has been used for thousands of years as a nourishing tonic. By steeping herbs, berries, or blossoms in a mixture of vinegar and honey, we capture not only their flavour but also their medicinal benefits.

The Ingredients: Local, Seasonal

• Rose Blossom & Rosehip – Our wild Rosa rugosa provides both fragrant summer blossoms and autumn hips, rich in vitamin C, antioxidants, and anti-inflammatory compounds that support skin, joints, and immunity.
• Rowan Berry – A traditional Irish fruit of the mountain ash, long valued for its protection and strength. Science now confirms its wealth of polyphenols and vitamin C, supporting the heart, liver, and immune system. I was once told that three rowan berries a day will keep you youthful and healthy…
• Raspberry & Blackberry – Hedgerow treasures, bursting with vitamins and flavonoids, supporting digestion, reducing inflammation, and nourishing the gut.
• Local Honey – Not only a natural preservative and sweetener, but also rich in enzymes, antioxidants, and antibacterial properties.
• Irish Organic Cider Vinegar – A living vinegar, teeming with beneficial acids and enzymes, gently supporting digestion, blood sugar balance, and overall vitality.

Pick your chosen berries and herbs, and let your own personal knowledge of plants guide you. I have previously made oxymels with more than 30 plants soaking within, but this one is kept simple, in tune with the current hedgerow abundance.

How to Make It

Take a clean large jar and fill it halfway with your chosen harvest. Pour in a generous amount of honey (about a pound works well) and top up with cider vinegar, leaving around 2 inches of space at the top of the jar.

Give it a vigorous shake (make sure the lid is tightly on) and let it sit for at least six weeks-or longer if you wish. Shake daily, and as you do, pour all your intention into creating this vitality-boosting tonic. You can even add sigils of your choice to the jar to increase the potency and help focus your thoughts while making it.

Over time you’ll notice both the colour and flavour change. Once ready, strain the plant material and bottle the liquid into clean vessels. It will keep at room temperature, though I sometimes store larger batches in the fridge-there is likely no need, but it does no harm.

Enjoying Your Oxymel

This gentle yet powerful health tonic can be enjoyed straight from the spoon or diluted in cold or hot water. A sip of summer’s abundance to carry you into autumn.