I love me a good shrub. 😍
For years I started my mornings with lemon water, but then I discovered shrubs. That was it for me! Although I was familiar with oxymels (honey and vinegar infused with herbs), I had never had exposure to shrubs (same as an oxymel, basically, but with the addition of fruit). My first try was with Radicle Root Herbs Heart Opener Shrub. Delicious! For those in the area who want a ready made shrub, hit them up. They have several flavours. If you're feeling adventurous, you can try making your own.
This recipe is a modification of Rosalee de la Foret 's shrub. I had no mandarins, so I used oranges. I added an extra bit of clove and spruce, as I like things spicy.
Orange Spruce Shrub
2 inch cinnamon stick
6-7 whole cloves
2-3 sprigs spruce
5-6 star anise
1/3 cup Hawthorne berries
1/2 cup raw honey (I used my dad's 😊)
Apple cider vinegar to fill (unfiltered, unpasteurized, at least 5% acidity)
Place fruit and herbs in a clean mason jar. Add the honey, then the vinegar to fill.
The herbs should be covered. If not, add a bit more vinegar.
Cap with a non metal cover (I place a plastic film barrier between the vinegar and the lid). Don't forget to label it! I write the recipe on the jar. This allows for tweaking or duplicating in the future. Keep in a cool, dark cupboard for 1-2 weeks, shaking daily. Strain into a clean jar and keep in the fridge for up to 6 months.
I like starting my day with a splash of shrub in water. It's also delicious in sparkling water, cocktails, or mixed with oil for a vinaigrette.
Clinical herbalist. Mother. Teacher. Ever student.