Oxymel is a mixture — usually half honey and half apple cider vinegar.

This solution, poured over any fresh plant —
Chopped or sliced —
Makes an herbal (or fruit) oxymel. 

Herbal oxymels are divine. 

Lavender oxymel is a special favorite,
I always have ginger oxymel and orange peel oxymel on hand. 

And I have a variety of allium oxymels:
Leek root and top oxymel. 
Garlic scape oxymel. 
Spring onion oxymel. 
Walking onion oxymel. 
Ramp (wild leek) oxymel. 

I sip my oxymels. 
I use them in cooking.
So good in refried rice.
Fabulous as a marinade. 
Sprinkle oxymel over veggies before roasting them. 
Put oxymel into tuna (and salmon) salads.
Dress salads superbly and easily with oxymel and olive oil.

I have received gifts of 
Motherwort oxymel.
Hypericum oxymel.
Elderberry oxymel.
Hops oxymel. 
Elecampane root oxymel. 
Turmeric oxymel. 

Recently I made:
Wild pear and wild grape oxymel. 
Schisandra oxymel. 
Schisandra and peach oxymel.
Peach and fresh ginger oxymel. 
Peach and cardamom in orange peel oxymel. 
Peach and cloves oxymel. 

Next I will make: 
More lavender oxymel.
Sage oxymel. 
Field mint oxymel. 
Sumac berry oxymel. 

I hardly ever make herbal vinegars anymore. 
Partly because I have so many already made
But also because I find myself using them less
And oxymels more. 

Are you making oxymels?
What are your favorites?
What are you trying out?