Goldenrod Recipes – two recipes by Community Program graduates

1. Golden Blend Recipe contributed by Juliane Miklos, The Gardener Jules @thegardenerjules
2. Allergy Season Fire Cider contributed by LeAnn Hill, Bat Lady Herbalist, @batladyherbalist

Golden blend, a mix of homegrown herbs for urinary tract infections and kidney support specifically, highlighting Goldenrod ✨ by Jules

3 parts Goldenrod Leaves & Flowers
2 parts Biden’s Alba Leaves & Flowers
2 parts Lemon Balm
1 part Chanca Piedra
1 part Lemongrass
1 part Lippia Alba

A recipe in parts means you can adapt to whatever measuring size you have, say teaspoons for 1 cup or ounces if wanting to make a bigger batch to have on hand.

You can edit & adapt this with whatever you have available or are looking for different things. If you have Dandelion and calendula you can mix that with Goldenrod for a liver cleanse // circulation support blend.

You can blend Goldenrod with Yarrow Flowers and Elder Flowers for an antihistamine blend.

You can blend Goldenrod with Ginger and Cinnamon for a spicy digestive support tisane.

Literally your apothecary and garden are your oysters! I’m just giving a recipe to inspire y’all to play around and mix up your own tisane blends at home.

Allergy Season Fire Cider (with Goldenrod) by LeAnn Hill

Ingredients:

1 medium Onion, chopped
10 cloves of Garlic, smashed
2 Turmeric Roots, sliced thin or grated
1-2 Hot Peppers of your choice (I like Serrano Peppers, but they are much hotter than Jalepenos), sliced thin
1 Lemon, sliced thin (with the peel)
½ cup fresh Ginger Root, sliced thin or grated (or Ginger Root powder)
½ cup fresh Horseradish Root, sliced thin or grated (or Horseradish powder)
¼ cup fresh Lemongrass, chopped
¼ cup fresh Goldenrod leaves, chopped (or you can also use 4 tsp. dried)
¼ tsp. Cayenne powder
4 tsp. dried Horehound leaves
2 tsp. dried Oregano leaves
2 Tbsp. dried Rosemary leaves
Apple Cider Vinegar (as much as you may need to fill your jar)
Raw, Local Honey (to taste)

Directions

1. Prepare your roots, fruits, and herbs and place them in a glass jar. You may need to spread them over multiple jars depending on the size of jar you are using.
2. Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar sit ¼ inch below the jar’s top.
3. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
4. Store in a dark, cool place for about 4-6 weeks and remember to shake daily.
5. After 4-6 weeks, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid from the pulp as you can while straining.
6. Pour in ¼ cup of Honey and stir until incorporated.
7. Taste your cider and add more honey until you reach the desired sweetness.

Fire Cider is a very popular remedy and has become a staple in my home. Since my family and I all suffer from seasonal allergies, I started adding more allergy specific herbs to my Fire Cider recipe. It really helps knock out those hay fever symptoms and keeps up our immunity. I hope you all enjoy it as much as we do. Don’t forget to use all organic produce and herbs!