24 October 17 / By Soul Holistic Health / Recipes


Oxymel originates from the Latin word oxymeli meaning acid and honey. An oxymel is a mixture of vinegar, honey and herbs used in many traditions as a medicinal drink. Not all herbs taste great, and a spoonful of sugar will definitely help the medicine go down.

But herbs are much more than “medicine”.  They contribute to overall health and wellness, and there are many ways to incorporate oxymels into your diet to stay healthy so you don’t need medicine. Medicinal herbs have so much healing power and using them in food is one of the best ways to take advantage of this.  

With the cough and cold season upon us, blackberry and thyme oxymel is something you should have on hand if you do get sick. 

Herbalists use thyme for help in relieving respiratory infections, cough and congestion. Blackberries are antioxidant, contain vitamin C and also add flavor. 

If you are pregnant, thyme can be used as a seasoning, but do not use medicinal doses.

 The recipe below is simple to make and all the ingredients are easy to find in your local grocery store.


[recipe title=”Blackberry Thyme Oxymel”][recipe-notes]

Based on a recipe from “Wild Drinks and Cocktails” by Emily Han


6 oz container of organic blackberries (approx. 1-1/4 cup)

½ cup roughly chopped thyme

1 ½ cups of raw apple cider vinegar

1 cup local raw honey


Place berries in a bowl and lightly crush.

Coarsely chop thyme and combine with blackberries in a glass mason jar.

Cover with vinegar, making sure thyme and blackberries are submerged with at least 1/4 inch of headspace.

Use a non-reactive lid and store in a cool, dark space for 2 to 4 weeks.

Strain the mixture using cheesecloth, add honey and store in the refrigerator for up to 1 year.


Add your oxymel to seltzer or use as a base for sauces, marinades or salad dressing.  It’s a great way to stay healthy through the winter.

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  1. I just got a batch of this going. How do I keep the fruit submerged? There’s plenty of liquid. Thanks!

    1. I have used glass canning weights that I purchased from Amazon, but they don’t always work and sometimes sink to the bottom. As the time passes and the fruit absorbs the liquid it will also sink and not float as much. Everything needs to be covered to avoid mold. The best thing to do is to make sure it is in a cool area and shake and push down the plant material every day. If it is not staying submerged, shake and push down more often. This is one of my favorite recipes!