4 Thieves Vinegar

What Is Four Thieves Vinegar?: A vinegar based tincture of herbs thought to cure, treat, and/or prevent the Bubonic plague. In modern day, it’s used to boost the immune system, repel insects (including the fleas that spread the plague), and as a condiment.

A Little History: There are a number of different versions of the origin of this traditional remedy, but they all share the same basic points. I’ll summarize them here. When the Bubonic plague was sweeping through Europe, there arose a group of grave robbers and thieves that covered their bodies and doused their face masks in an herbal vinegar with strong antibacterial and antiviral properties in order to keep themselves from contracting the plague. Initially no one worried about the grave robbers and thieves who stole into the houses in the dark of moonless nights to rob victims of the Black Death as, the townspeople assumed, the plague would inevitably infect and kill the thieves, too. But it didn’t. The thieves continued to assail the homes and graves of the dead with impunity until they were finally caught in the middle of their act, tried, and set to be burned at the stake. Astonished by the thieves’ immunity and seemingly indifferent attitude toward the plague that devastated the community so severely, the judges offered the thieves a bargain: in exchange for releasing the cause of their immunity, the thieves would be hanged instead of burned at the stake – a less brutal and more quick end. The thieves acquiesced and surrendered the recipe for their elixir, and the legend has continued to grow since then.

What Is That Recipe?: No one really knows the original recipe, and many recipes for Four Thieves Vinegar abound. Though a recipe written by Jean Valnet, a renowned aromatherapist and herbalist of the early 20th century, may resemble the original more closely than any other. He calls for vinegar, wormwood, meadow sweet, juniper, marjoram, sage, cloves, horse heal, angelica, rosemary, horehound and camphor. Valnet calls for steeping these herbs in vinegar for six weeks before decanting, for a lighter flavor some people only steep the herbs for only seven days.

Does It Work?:  While this traditional remedy may or may not have helped grave robbers and thieves to stave off the plague that ravaged Europe centuries ago, it seems modern herbalists and gardeners have revived the interest in this garden remedy. Many herbalists use it as a cleansing agent – transferring it to a spray bottle and using it to clean and sterilize kitchen counters or bathrooms; indeed, many of the herbs possess strong antimicrobial effects and vinegar, in any case, makes an excellent natural cleanser. Others recommend using Four Thieves Vinegar in personal care, diluted with water of course, as a cleansing agent for the skin or as an astringent. Among neo-Pagan circles, Four Thieves Vinegar is thought to have protective qualities and some swear that if you dress your doorstep with the vinegar, it’ll keep your enemies away. As to preventing the Plague, many people attribute it’s abilities to a combination of the immune boosting, antiviral, and antibacterial properties of the herbs and the bonus fact that many of the herbs used in the recipes also drive away pests such as fleas, which are the currently known way that the plague is spread.

The Basics of The Recipe: Really and truly, there are so many versions of this recipe that you can customize it almost endlessly. All you need to do is use a good quality Apple Cider Vinegar as your base (though some recipes call for other vinegars, I think this one has the most antibacterial and beneficial qualities), crush up a few cloves of garlic (crushing the garlic releases the antibacterial properties, though you may notice that your garlic turns blue after a few days in the vinegar, this is a natural process and does not indicate it’s gone bad), and throw in a handful of herbs. Herbs that are traditionally used include lavender, rosemary, mint, sage, marjoram, anise hyssop, wormwood, meadow sweet, juniper, cloves, horse heal, angelica, horehound, camphor, thyme, black pepper, cinnamon, rue, cayenne, chili pepper, coriander, plantain, and lemon balm. Though I’m sure there are more herbs that could be used. Some people recommend using only 4 herbs, one for each thief, and others just throw in however many they feel like using.

Four Thieves Vinegar

2 tbsp Lavender

2 tbsp Rosemary

2 tbsp Mint

2 tbsp Sage

2 tbsp Juniper Berry

2 tbsp Lemon Balm

4 cloves Garlic (peeled and crushed)

4 cups raw Apple Cider Vinegar

Instructions:
Toss herbs and garlic together in a one-quart mason jar, cover with vinegar and place them in a cool, dark location. After a minimum of seven days (you get more medicinal benefits after 6 weeks), strain the vinegar through a fine-mesh sieve into a second, clean 1-quart glass jar.


Some Ideas for Variations: In all these variations use 4-8 cloves of garlic, 4 cups of apple cider vinegar, and equal portions of the suggested herbs.
A Bitter Formula: Wormwood, Rue, Anise Hyssop, and Juniper
(this recipe would be great for your digestion, take a dropperful 15 minutes before eating
to improve digestion and prevent stomach problems)
A Great Salad Dressing: Lemon Balm, Thyme, Rosemary, and Coriander
(this recipe tastes great and is also good for digestion)
A Spicy Adventure: Cayenne, Chili Pepper, and Black Pepper
(this recipe will help clear upper respiratory illness, break fever, and makes a great marinade)


You can also feel free to add in any herbs you may feel like. Elderberry or Hibiscus may be beneficial to the formula, adding in extra immune boosting properties. Hawthorne and ginger may help to improve heart health. Mix up your own recipe, try new formulas. Feel free to post any questions, comments, and/or observations in the comments down below. Follow me on Facebook and Instagram or updates on my adventures in Nature. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Resources:

The Noursihed Kitchen: https://nourishedkitchen.com/four-thieves-vinegar-recipe/
Adventures in Making: http://adventures-in-making.com/recipe-the-legendary-four-thieves-vinegar/
Farmer’s Almanac: https://www.farmersalmanac.com/four-thieves-vinegar-35968
Magical Recipes Online: https://www.magicalrecipesonline.com/2012/08/how-to-make-and-use-four-thieves-vinegar.html
Common Sense Home: https://commonsensehome.com/thieves-vinegar/
Learn Religions: https://www.learnreligions.com/four-thieves-vinegar-2562515
The Herbal Academy: https://theherbalacademy.com/diy-four-thieves%E2%93%87-vinegar/
Tipnut: https://tipnut.com/four-thieves/

Sage, the Scent of Thanksgiving

     November is a month of gatherings.  When we gather together this month, we are asked to think about things we are thankful for (at least that’s always been my family’s tradition).  Even though the origin of Thanksgiving may not have happened the way we have all been taught in school, it has come to represent a time of family and friends, of thankfulness and of blessings.  What the holiday has become is a wonderful tradition for families and a great celebration of the things in life that we may take for granted throughout the year. 

     As we do gather together over a bountiful table, certain aromas tend to be present.  The smell of the turkey and dressing are, of course, the most prominent.  Now, each family has their own recipes.  Being from the South, I don’t believe oysters have any business in my dressing (supposedly this is common in certain areas, and is even supposed to be an ingredient in the first Thanksgiving dressing recipe).  However there are certain spices that make themselves into every dressing recipe I have ever encountered.  One of these is sage.

     Sage Salvia officinalis is one of the many, many cooking herbs that are also amazingly beneficial to our health.  It’s in the Lamiaceae family, which is commonly referred to as the Mint family.  Plants in this family are characterized by a square stem and distinctive flowers that have petals fused into an “upper lip” and “lower lip,” which is why this family was originally referred to as the Labiatae (labia is Latin for lip).  The Lamiaceae family is also where you find Basil, Mint, Lavender, Thyme, Rosemary, and Savory, so this is a family known for its culinary delights.  When it comes to culinary herbs, I have a pet theory that they were originally added to food because most of them help aid digestion in some way.  However, it may be a “chicken and egg” situation.  Do we know that they help with digestion because they were added to food? Or were they added to food to aid with digestion?  Hmm… 

     Sage has been used in most cultures as a medicinal and culinary favorite (I use it in my Pumpkin Sage bread).  The ancient Romans actually revered this herb so much that they created a special ceremony just for the gathering of sage.  The Greeks and Romans both used this herb to help preserve meat (science believes that this is due to its high level of antioxidants).  Arab physicians in the 10^th century believed that sage promoted immortality.  14^th century Europeans used sage to protect themselves from witchcraft.  It was also prized in 17^th century China for the flavorful tea it makes.  Today, sage has become one of the most commonly burnt herbs for smudging, which is a practice that comes from the Native American use of burning herbs to cleanse one’s self and space, as well as to connect to nature and spirits.  The actual herbs used in this way by Native Americans varied among the tribes (some of them are very secretive about what herbs the used) and were typically not burnt in a bundle, but instead in a bowl or shell.  But the current practice is beneficial (even for you healthy skeptics), as sage smoke helps us to de-stress and fights the bacteria in the very air we breathe.

     I have used a strong sage tea as a mouthwash and gargle to fight gingivitis and heal a sore throat.  Sage tea can also be used to fight fevers, to calm nervous anxiety, to stimulate digestion, improve liver and kidney function, as a wash for the skin (makes a great toner and helps fight acne), as a hair rinse (makes hair super shiny and helps to darken hair if left on for an extended time), helps reduce excessive sweating, is a natural deodorizer (great for body and home), helps relieve hot flashes in menopausal women, helps deal with feelings of grief and depression, helps protect against cardiovascular diseases, and can help improve brain function and memory.  You can also use sage as a steam inhalation to help with asthma.  Sage poultices can also be beneficial in first-aid situations where antibacterial action is needed.  There are many more benefits of sage and I could probably write a small book on the subject! 

     For all of you new moms, and mom-to-be’s out there, you should avoid taking this herb in medicinal doses, or even at all.  It stimulates menstrual flow which could cause complications in the early stages of pregnancy.  It also dries up milk flow, so breastfeeding moms should avoid this herb until it’s time to wean your baby (at which point it could be very helpful).  It could also cause a minor allergic reaction in people who are allergic to other plants in the Lamiaceae family.  You should also use caution with this herb if you are prone to epileptic seizures. 

    

Parts Used: Leaves, small stems, flowers

Medicinal Actions: Analgesic, Antibacterial, Anticancer, Antifungal, Antihydrotic (refrigerant), Anti-inflammatory, Antimicrobial, Antiseptic, Antispasmodic, Antiviral, Aromatic, Astringent, Carminative, Depurative, Emmenagogue, Estrogenic, Nervine, Vermifuge

    Thank you all for reading this.  I hope you enjoy sage as much as I do and if you have any questions or comments, please leave them down in the comments below!

Resources:

Annie’s Remedy – Sage: http://www.anniesremedy.com/herb_detail52.php

Botanical.com/A Modern Herbal – Sages: http://www.botanical.com/botanical/mgmh/s/sages-05.html

Health Beckon – 20 Amazing Benefits of Sage Herb for Skin, Hair, and Health: http://www.healthbeckon.com/sage-herb-benefits/

Herbalpedia – Sage, Not Just for Thanksgiving: http://www.herbalpedia.com/blog/?p=156

Herb Wisdom – Sage Herb: http://www.herbwisdom.com/herb-sage.html

History – The History of Thanksgiving: http://www.history.com/topics/thanksgiving/history-of-thanksgiving

Manataka American Indian Council – The Real Story of Thanksgiving: https://www.manataka.org/page269.html

Organic Facts – Health Benefits of Sage: https://www.organicfacts.net/health-benefits/herbs-and-spices/sage.html

Spirituality and Health – The Ancient Art of Smudging: http://spiritualityhealth.com/articles/ancient-art-smudging

World’s Healthiest Foods – Sage: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=76

Pumpkin Sage Bread

     Fall is my absolute favorite season of the year.  The weather is finally beginning to cool off, we’re starting to see a few changes in the colors of the leaves (though here in central Florida, there’s really not many), and it’s almost Halloween.  Life is good.  And then there is the annual pumpkin invasion.  Everything this time of year comes in pumpkin.  Don’t get me wrong, I like pumpkin stuff, but after a week I’m ready to change things up a bit.  However, I really enjoy making bread, so I figured that I would share with you my favorite savory pumpkin bread recipe.

     Believe it or not, the “pumpkin” flavors that are popular in the fall are mainly just pumpkin pie spice, which is a mixture of cinnamon, allspice, nutmeg, and ginger.  But pumpkin itself is a great powerhouse of healthful benefits.  Not only is it high in fiber which is great for your heart and digestion, but it is also a great source of vitamin A which helps to boost your vision.  Pumpkin is also packed full of antioxidants to help prevent cancer.    

     In this recipe, I also used sage to help move away from the “pumpkin” flavors and bring out more of the actual flavor of the pumpkin.  It is also one of the most commonly used herbs in my home.  Sage (Salvia officinalis) has a long history of use as both a culinary herb and a medicinal.  The ancient Egyptians used sage as a fertility herb, the ancient Greeks used it to clean ulcers and sores, and today it is still used for many of those purposes.  Sage has a reputation for cleansing.  I’ve been in many situations where people used a bunch of sage to “smudge” their home or themselves.  Smudging is a traditional Native American method of purifying the air by burning a bunch of sacred herbs such as sage or cedar.  Sage is also used internally to treat ulcers, sore throats, and coughs, to relieve indigestion, to reduce muscle tension, to strengthen the nervous system, improve memory, and sharpen the senses.  Externally it is used to wash and cleanse wounds.  It was also used as a hair dye to darken the hair.  There are many many more benefits of sage, it is an extremely beneficial herb to use. 

     Pumpkin is a great gourd that isn’t just useful to carve into a jack-o-lantern.  Pumpkin is also great to bake with.  One of my favorite uses for pumpkin is in breads.  I love pumpkin bread.  I also love beer bread.  They’re easy to make and easy to make gluten free.  If you’re not on the gluten free bandwagon (as my friends like to call it), you can easily substitute your favorite all-purpose flour for the gluten free flour in my recipe.  My favorite gluten free flour is by Namaste, but you can use whatever gluten free all-purpose flour you want.  And if you prefer, you can use melted butter instead of coconut oil, or the beer of your choice instead of the apple cider I used here.  Which, by the way, my favorite apple cider to drink and cook with is Angry Orchard, but you can use whatever cider you like.  My general thought on cooking with alcohol is if you don’t like to drink a particular brand, why cook with it?

Pumpkin Sage Bread (A Gluten Free, Vegan Recipe)

3 cups Gluten Free Flour

3 tablespoons Turbinado Sugar

1 tablespoon Baking Powder

1 teaspoon Sea Salt

2 tablespoons Fresh Sage, roughly chopped (or ½ teaspoon dry)

12 ounces (one bottle) Hard Apple Cider

2/3 cup Pumpkin Puree

3 tablespoons Coconut Oil melted

1 tablespoon Coconut Oil melted

Preheat your oven to 350 degrees F.  Use ½ a tablespoon of coconut oil to grease a 5X9 loaf pan.  In a large bowl whisk together the flour, sugar, baking powder, salt, and sage.  In another bowl, mix the pumpkin, coconut oil, and apple cider.  Mix the two sets of ingredients together and pour the mixture into the greased loaf pan.  Spread the remaining ½ tablespoon of melted coconut oil on top of the mixture.  Place in the oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick, once inserted into the middle, comes out clean.

     I hope you all enjoy this recipe.  Just like with all my recipes, feel free to play around and make it your own.  Change up the herbs, use beer instead of cider (there are some really good gluten free beers out on the market right now), try it with honey, or add some cheese.  Experiment and have fun making healthy bread for your friends and family!

Resources:

Daily Burn: http://dailyburn.com/life/health/pumpkin-health-benefits/

Herb Wisdom: http://www.herbwisdom.com/herb-sage.html

Spirituality and Health: http://spiritualityhealth.com/articles/ancient-art-smudging