Chamomile-Monarda Oxymel
An oxymel is part herbal remedy, part kitchen staple—traditionally made by infusing herbs in vinegar and sweetening with honey. It’s an easy, shelf-stable way to preserve the benefits of your favorite plants and make them taste good in the process.
This version blends chamomile and monarda (aka bee balm)—two herbs known for supporting digestion, soothing anxiety, and clearing mild respiratory congestion. I like a 2:1 ratio of chamomile to monarda, but if you don’t have monarda on hand, oregano makes a fine stand-in.
Use fresh or dried herbs, keep the process simple, and in a couple of weeks, you’ll have a bright, floral vinegar infusion ready to drizzle over greens, stir into sparkling water, or take by the spoonful.
Clean. Make sure your fresh chamomile and monarda are clean and free from any debris. If you're using fresh herbs, gently chop them to release their aromatic oils.
Layer. In a sterilized pint-sized glass jar, layer your chamomile and monarda, filling the jar about halfway.
Add Vinegar: Pour apple cider vinegar over the herbs, ensuring they are fully submerged. Press down with a spoon or a wooden muddler to release any air bubbles and coat the herbs fully.
Seal: Place a piece of wax paper, plastic wrap, or parchment paper under the jar's lid (to prevent the vinegar from touching the metal) and seal tightly. Let the jar sit in a cool, dark place for about 2 weeks, shaking occasionally.
Strain and Sweeten: After the infusion, strain the herbs from the vinegar using a fine mesh sieve or cheesecloth, pressing well to extract all the liquid. Compost or discard the herbs. To the strained vinegar, add honey to your liking. Stir well to combine.
Store: Pour your finished Oxymel into a clean bottle or the jar you just used. Label it with the date and ingredients. Store in a cool, dark place.