Oxymel - an ancient recipe

Traditions about oxymel and its use can already be found in ancient medical and healing writings, such as those by Galen of Pergamon (129-199) or in the Middle Ages by Hildegard of Bingen.

Honey and vinegar - each a powerful home remedy with countless positive properties - are mixed and, as a bonus, you can also add (medicinal) herbs to this strong mixture.

For a long, long time, the so-called sour honey had its place as a medicinal form among healers and doctors.

In fact, the trunk can be used in a variety of ways:
1-2 tablespoons pure half an hour before the first meal, diluted 1:10 with warm or cold water or - for even more refreshment - with cold mineral water. But its use in the kitchen also invites creative experimentation.

Honey contains over 180 different ingredients. In addition to various types of sugar, there are vitamins, minerals, flavonoids and polyphenols (act as antioxidants) as well as bee enzymes. The latter are, among other things, responsible for the anti-inflammatory effects of honey.

The power of bees, microorganisms and plants

Vinegar is a fermentation product in which the alcohol in a fruit wine is converted into acid with the help of microorganisms. Because of its dietary properties, vinegar was highly praised by Hippocrates (the founder of modern medicine).

Both vinegar and honey have strong extraction power. If you add herbs or spices, the valuable essential oils and secondary plant substances are gently dissolved and optimally preserved in the honey-vinegar drink.

For our Oxymele, in addition to our organic honey and the other ingredients, we only use products of controlled organic quality from Austrian manufacturers, such as Sonnentor and Gölles .