Four Thieves Vinegar: A Historical Immune Remedy

Four Thieves vinegar stems from the black plague days, when anecdotally arose from the confession of four thieves who had spent their time during the Plague of Marseilles robbing the dead. The thieves managed not to become ill so when they were arrested they revealed the secret of the vinegar and their lives were spared.

Four Thieves Vinegar blends vinegar with immune-supportive herbs and spices such as garlic, rosemary, thyme, sage, and cloves—each with well-documented health benefits.

• Garlic contains allicin, a sulfur compound shown to have broad-spectrum antimicrobial and antiviral effects, supporting the body in fighting off infections.
• Rosemary and thyme provide rosmarinic acid and thymol, powerful antioxidants with anti-inflammatory and antibacterial properties that may help protect respiratory health.
• Sage is rich in phenolic compounds that support immune modulation and can soothe sore throats.
• Cloves are one of the highest antioxidant spices, containing eugenol, which exhibits antimicrobial and analgesic properties.
• Vinegar acts as both a solvent (drawing beneficial compounds from herbs) and a digestive aid, supporting gut health—a key player in immune function.

Together, these ingredients form a synergistic tonic that can help reduce oxidative stress, discourage microbial growth, and support the body’s natural defenses. While its legendary origins date back to plague times, modern science provides a clearer rationale for why this infusion has remained popular as a holistic immune-supportive remedy.

Ingredients

• 1 tbsp. sage
• 1 tsp. lavender
• 1 tsp. rosemary
• 1/2 tsp. thyme leaf
• 1/2 tsp. organic black peppercorns
• 16 oz. raw organic apple cider vinegar

Directions

1. Place sage, lavender, rosemary, thyme, and peppercorns in a pint jar. Set aside.1.
   
2. Gently, over low heat, warm apple cider vinegar to temperature of warm bath water (do not boil).
3. Pour warm cider vinegar into the jar with the herbs. Fill to the top.
4. Wipe any liquid off the rim and top with a tight-fitting plastic lid. Alternatively, place a piece of parchment paper under a metal canning lid and ring to keep the vinegar from touching the metal. Parchment paper with a rubber band to hold it tightly in place also works.
5. Label and date.
6. Store jar in a cool, dark place to extract for four weeks. Shake the jar every couple of days to assist in the extraction.
   
7. Strain vinegar through fine mesh strainer, pressing down on the herbs to release as much vinegar as possible.
8. Pour strained vinegar into glass storage jar or bottles. Remember to label and date!
9. Store in cool, dark place until ready to use in vinaigrette.9.