Tag Archives: herbal medicine

DIY Olive Leaf Tincture

My olive tree is about 10 years old. It’s an amazing tree to have in the UK with its evergreen leaves and occasionally a small olive harvest.
Olive leaf extract is made from the leaves of the olive plant. It contains an active ingredient called oleuropein, a natural antibiotic and antioxidant that can help or prevent many diseases. The bitter leaves of the olives have been traditionally used as a herbal medicine for thousands of years. You can read find more about the science here.

Benefits Of Olive Leaf Extract
• antiatherogenic(prevents formation of plaque in the arteries)
• Anti-diabetic
• antihypertensive (lowers blood pressure)
• anti-inflammatory
• anti-microbial
• antioxidant,
• anti-viral
• bitter
• hepatic
• hypocholesterolemic(lowers cholesterol and protects the circulatory system)
• hypoglycemic (lowers blood sugar)
• protective against radiation damage
• support healthy thyroid function

I have been making an alcohol free version of olive leaf extract for a few years now, below is the recipe I use. I have made 2 jars of tincture here, one with apple cider vinegar (ACV) and one with vegetable glycerine. Glycerine has a sweet taste which many prefer. Alternatively ACV also has extra health benefits too. I make these separately (don’t mix the ACV and the glycerine together).

Ingredients:
1 sterilised wide mouth jar with a non-corrosive lid.
Enough olive leaves to fill the jar.
Organic apple cider vinegar OR vegetable glycerine, depending on which you prefer.
Sieve or cheesecloth to strain the tincture.

Method:
Use unblemished clean leaves which have not been sprayed with any chemicals. Alternatively you can purchase organic olive leaves.
Fill almost all of the jar with the olive leaves.

Once the jar is almost full, pour the apple cider vinegar or vegetable glycerine over the leaves to cover.
If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, and then put the lid on. Place in a dark room, at room temperature.

Shake occasionally and let the tincture steep for about 6 week or more.
After a minimum of 6 weeks shake well and then strain the tincture using a cheesecloth or fine mesh sieve. Transfer in to a sterilised jar and keep in a dark place. For dosages, you can transfer a small amount in an amber glass dropper bottle.

Dosage: I would take 2ml of tincture 3 times a day.

Disclaimer: herbal medicine is powerful – always do your research or ask for medical advice before hand!

Fire Cider

Fire cider was first introduced to me a few years ago by my sister. It’s an old folk remedy made from a blend of steeped vegetables, herbs and roots in vinegar. Known to be a powerful immune booster, that is anti-bacterial, anti-inflammatory, anti-viral, and great as a decongestant too. I can personally vouch for fire cider, I started drinking a tablespoon of this every day from October last, and found it hugely beneficial in keeping colds at bay.

There are plenty of recipes online for fire cider, below is my version:
Try to find as much organic ingredients as possible. It doesn’t have to be the exact measurements as listed below:

1 litre sterilised preserving jar (or a couple of smaller ones will do)
½ cup peeled and shredded/diced ginger root
½ cup peeled and shredded/diced fresh turmeric root (alternatively a tablespoon of dried turmeric if fresh is not available)
¼ cup Horseradish – if you can find it
½ cup white onion, chopped
¼ cup minced or crushed garlic cloves
2 scotch bonnet chilli peppers, chopped
2 lemons chopped including the peel
1 orange chopped, including the peel
Organic raw unfiltered apple cider vinegar with the mother (has to be raw and with the mother).
A few sprigs of Rosemary and thyme
A teaspoon of black seeds (nigella sativa seeds/kalonji)
A teaspoon of peppercorns
A couple of cloves
Maple syrup or agave nectar to taste. For non vegans, raw organic honey.

Add all the chopped/grated vegetables, roots, herbs and spices in to the jar until it’s about 3/4 full. Pour the apple cider vinegar over this mixture.
If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, and then put the lid on. Place in a dark, room temperature cabinet for about 4 weeks. Shake every few days.

When the fire cider is ready, shake well and then strain the root and veg using a cheesecloth or fine mesh sieve. You can also put the sieved vegetable mixture through a juice extractor to extract even more liquid.

Add maple syrup or agave nectar taste and store in the fridge in the sterilised jar.

For dosage, you can take a tablespoon of the fire cider liquid every day or even add to your food or a salad.

Please note, herbal medicine is powerful – always do your research or ask for medical advice before hand!