Herbal Digestive Bitters Recipe
This recipe includes bitters and carminatives, giving it a really pleasant balance.
Ingredients
- 3 parts burdock (Arctium lappa) root
- 2 parts dandelion (Taraxacum officinale) root
- 2 part orange (Citrus × sinensis) peel
- 1 part yellow dock (Rumex crispus) root
- 1 part artichoke (Cynara cardunculus) leaf
- 1 part fennel (Foeniculum vulgare) seed
- 1/2 part ginger (Zingiber officinale) root
Instructions
- Add all of the herbs to a clean glass jar.
- Cover completely with your menstruum of choice so the herbs are fully submerged.
- Cap the jar and keep it at room temperature for about four weeks.
- Give the jar a shake periodically.
- After 4 to 8 weeks, strain out the herbs.
- Transfer the finished bitter into a dropper bottle to use.
Notes
Menstruum Options:
80-proof vodka or apple cider vinegar
To Use:
Place a few drops directly on your tongue. (It’s important to taste the bitter flavor, because that’s largely what activates our body’s digestive response). If the taste is too intense, you can also dilute a few dropperfuls in 4 oz. of water. And, of course, bitters are delicious when added to mocktails and cocktails!