Herb Basics: Fire Cider Zest

Learn about herbs and how to incorporate them into your cooking.

| March/April 2004

1/2 cup chopped ginseng root (Panax quinquefolius, P. ginseng), fresh or dried
1/4 cup freshly grated gingerroot (Zingiber officinale)
1/4 cup freshly grated horseradish (Armoracia rusticana)
1/8 cup chopped garlic (Allium sativum)
Cayenne (Capsicum annuum) powder, to taste
Apple cider vinegar

Place herbs in a glass jar. Pour in enough vinegar to cover herbs by 1 to 2 inches. Seal jar tightly and let sit for 4 weeks.

Strain herbs and sweeten with honey to taste.

Source: Gladstar, Rosemary. Rosemary Gladstar’s Family Herbal. North Adams, Massachusetts: Storey Books, 2001.


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