How to Make Herbal Honey-Vinegar Tonics (Oxymels)

Learn how to make herbal oxymels—tangy honey-vinegar tonics that turn everyday kitchen herbs into powerful remedies. This simple, centuries-old method requires just a jar, raw honey, and apple cider vinegar. No special equipment needed, and the results last for months on your pantry shelf.

Oxymel: How to Make Herbal Honey-Vinegar Tonics

If you’ve ever mixed honey and vinegar for a sore throat, you’ve already made a simple oxymel. The name comes from ancient Greek — oxy (vinegar) plus mel (honey) — and it’s been a trusted way to take herbal medicine for centuries. No fancy equipment needed, just pantry staples and a little patience.

An oxymel is basically an herbal extract that uses vinegar and honey instead of alcohol. The vinegar pulls out the plant’s beneficial compounds while the honey balances the tang and adds its own antimicrobial properties. You get a shelf-stable tonic that’s gentle enough for kids and effective enough to become your go-to remedy.

What You’ll Need

Basic Equipment

Every tool you need is probably in your kitchen right now:

Nice-to-Have Tools

These make the process easier but aren’t essential:

Ingredients

Just three things:

  • Herbs: Fresh or dried (see notes below on the difference)
  • Raw apple cider vinegar: The kind with the “mother” in it, 5% acidity
  • Raw honey: Local is best, but any raw honey works

Fresh vs. Dried Herbs

Type How Much to Use Special Notes
Fresh Fill jar loosely, about 1/3 to 1/2 full Chop or bruise first to release oils
Dried Fill jar about 1/4 full Will expand as they absorb liquid

See our herb drying guide.

Two Ways to Make It

Cold Method (My Favorite)

This is the traditional way. Takes longer but preserves all the good stuff in your honey.

  1. Put your herbs in a clean jar — fresh herbs fill it 1/3 to 1/2 full, dried herbs about 1/4 full.
  2. Pour apple cider vinegar over the herbs until it covers them by 1–2 inches.
  3. Add honey to fill the jar, leaving about an inch of headspace at the top. Start with equal parts vinegar and honey.
  4. Stir well with a wooden spoon or chopstick. The honey will be thick at first.
  5. Cover with a plastic lid or put parchment paper between the jar and a metal lid (vinegar corrodes metal).
  6. Label with the date and ingredients. Store in a cool, dark cupboard.
  7. Shake it every few days. Let it sit for 2–4 weeks.
  8. Strain through cheesecloth, pressing the herbs to get all the liquid out.
  9. Taste and adjust — add more honey if it’s too sour, or a splash more vinegar if too sweet.
  10. Pour into clean bottles, label, and store.

Warm Method (When You’re in a Hurry)

Gets the job done in a day, but you lose some of the raw honey’s benefits.

  1. Combine herbs and vinegar in your jar.
  2. Set the jar in a pot of warm water (like a double boiler). Keep it under 110°F — comfortable bath temperature.
  3. Let it warm for 1–2 hours. Don’t let it boil.
  4. Cool completely, then strain.
  5. Mix in equal parts honey.
  6. Bottle and label.

Note: For tough roots or seeds, the warm method works better. For delicate flowers and leaves, stick with cold.

Getting the Flavor Right

Start with equal parts vinegar and honey by volume. That’s your baseline. From there:

  • Too sour? Add more honey, a spoonful at a time
  • Too sweet? Add a splash more vinegar
  • For kids, use 2 parts honey to 1 part vinegar
  • Want it stronger? Pack more herbs in next time

To use your oxymel, take 1–2 tablespoons straight or stir into warm water or tea.

Storage & Shelf Life

Storage Method How Long It Lasts Signs It’s Time to Toss
Cool, dark cupboard 6–12 months Cloudy film, off smell, or bubbling
Refrigerator 12+ months Mold (rare but possible)

Always use clean, dry bottles. Dark amber glass is best but any glass jar works. Label everything with ingredients and date — you’ll forget otherwise.

Safety Notes

  • Never give honey to babies under 1 year old
  • Always use vinegar with 5% acidity for safe preservation
  • If using fresh garlic, keep the vinegar ratio high and refrigerate (botulism prevention)
  • Pregnant or nursing? Check with your healthcare provider about specific herbs
  • Only use plants you can positively identify as safe and edible

Troubleshooting

Separation? Normal. Just shake before using.

Too thick? Your honey might have crystallized. Warm the bottle in hot water to thin it out.

Fermentation bubbles? You might not have used enough vinegar. Refrigerate immediately and use quickly.

Tastes off? When in doubt, throw it out. Better safe than sorry.

Three Starter Recipes

Thyme & Lemon Oxymel (For Coughs)

Fill jar 1/3 with fresh thyme sprigs (or 1/4 with dried). Add the peel of one organic lemon. Cover with vinegar plus 1–2 inches, then add equal parts honey. Follow cold method instructions above.

Elderberry Immune Oxymel

Fill jar 1/4 with dried elderberries. Cover with vinegar plus an inch. Add honey to fill. For this one, the warm method works great — simmer gently for 30 minutes, cool, strain, then mix with honey.

Garlic & Honey Oxymel (Nature’s Antibiotic)

Peel and crush enough garlic to fill jar 1/3 full. Cover completely with vinegar (really important with garlic — keep it submerged). Add equal parts honey. Use cold method, 2 weeks minimum. Always refrigerate this one.

Quick Reference Card

Basic Oxymel Formula:

  • Herbs (1/4 jar dried or 1/3–1/2 jar fresh)
  • Cover with vinegar + 1–2 inches
  • Add equal parts honey
  • Shake, wait 2–4 weeks, strain
  • Take by the spoonful or in tea

That’s all there is to it. Once you make your first batch, you’ll see how forgiving this process is. The vinegar and honey do most of the work — you just have to give them time.