Roasted Dandelion Root Bitters
Roasted Dandelion Root Bitters
When it comes to the bitter flavor Americans are WAY off their game compared to so many other parts of the world where bitter herbal liquors after meals are the norm. Other than our coffee, which is the main source of bitter in our diets and is actually a perfect example of too much of a good thing (read on to understand this more), our diets are more or less devoid of the bitter flavor.
Simply put, the bitter flavor is AWESOME- although you don’t need tons of it- and is something we evolved to need. It’s really only in very recent years that our diets have gone so flat in terms of this flavor because we started breeding it out of our food both for storage and transport capacity and also because moving away from eating and gathering bitter wild greens was a part of assimilation here in the US as immigrants and indigenous peoples were forced to moved away from from ancestral practices that weren’t considered socially acceptable . It’s all connected. And unfortunately our health has suffered. The bitter flavor not only promotes digestive health and supports gut health, it also heals the skin, gently detoxifies and even supports cardiovascular and endocrine health. Basically, it’s the missing link in many peoples health pictures and is the flavor most lacking in the standard American diet.
Pictured here is one of my favorite Bitters recipes, Roasted Dandelion Rt Bitters with Orange Peel and Cinnamon. Making, using, and understanding the benefits of the bitter herbs and learning what it takes to craft your own will be covered in our upcoming online course, Spice Rack Medicine. Registration is only open until Tuesday December 15th. I hope you can join us! And you can see our recipe for these lovely Bitters and learn more about their medicine and making your own below.
But What Exactly Are Bitters?
Bitters are the American version of Europe’s herbal liquors, called aperitifs and digestifs in France and aperitivi, digestivi, and amari (or amaro) in Italy, which are drank before or after meals, respectively. No matter what you call them, all digestive bitters have one thing in common- they include purely bitter herbs combined with aromatic bitter herbs infused into some kind of alcohol base, often with some fruit or sweetener or sweet herb added (but not too much!). The variations of herbs you could include are virtually endless, but quite often they contain culinary herbs because these herbs tend to be bitter and pungent in flavor. And despite the name “bitters,” true herbal bitters formulas should always include a combination of bitter and pungent herbs, with a little bit of sweet too.
Freshly dug Dandelion Root
Qualities of the Bitter Flavor Include:
-Cooling
-Drying (causes contraction)
-Grounding
-Promotes downward motion
-Anti-inflammatory
-Stimulating to eliminatory pathways (skin and liver especially) and metabolism
-Stimulating to the mind
The Bitter Flavor is Indicated for the Following Conditions:
-To drain excess heat and toxins
-Dry dampness in the digestive system
-To stimulate sluggish digestion
-To promote nutrient absorption
-To balance the “excess” person (lots of redness, loud, boisterous, heat, high blood pressure)
-Constipation
-Cardiovascular issues
-Blood sugar imbalances
-Hormonal imbalances
-Poor digestion
-Feelings of mental dullness
-Lack of appetite
-Hot temper
-Inflammation
-Infection
-Fevers
-Parasites
What Herbs Can be Included in an Herbal Bitters Formula?
Because of the qualities of the bitter flavor it should be avoided in excess in individuals with deficient, cold, dry, and weak constitutions. A way to mitigate this is by combining bitter herbs with warming pungent herbs and- as we already mentioned- a true herbal bitters formula should always include some pungent herbs and sweet herbs, making them very balanced in terms of herbal energetics. This is one of the reasons why coffee, in excess, can be too much of a good thing! It’s generally not taken in formula with other herbs and in excess can be too cooling, drying, and stimulating.
Purely Bitter Herbs
Purely bitter herbs considered “purely bitter” and contain no essential oils and none of the pungent flavor they bring include
-Yellow Dock Rt (Rumex crispus)
-Dandelion Lf & Rt (Taraxacum officinale)
-Artichoke Lf (Cynara cardunculus var. scolymus)
-Barberry Rt and Inner Bark (Berberis spp)
-Burdock Rt (Arcticum lappa)
-Chicory Rt (Cichorium intybus)
Catnip (Nepeta cataria)
Aromatic Bitters
Aromatic bitters are herbs that have the bitter flavor but also contain essential oils, which add the pungent flavor. These are the pungent herbs you want to add to your bitters formula. Aromatic bitters are generally carminative in their herbal action and bring mobility to the digestive system, moving stuck gas, alleviating bloating, and increasing circulation. They also tend to be anti-spasmodic in action as well, which helps with cramping and pain.
Common pungent, aromatic bitters that are often added to bitters formulas include:
-Rosemary (Rosmarinus officinalis)
-Basil (Ocimum basilicum)
-Lavender (Lavendula angustifolia)
-Catnip (Nepeta cataria)
-Motherwort (Leonaris cardiaca)
-Peppermint and Mints (Mentha spp)
-Turmeric (Curcuma longa)
-Ginger (Zingiber officinalis)
-Mugwort (Artemesia vulgaris)
-Orange Peel and other citrus peels- lemon, grapefruit, lime, etc (Citrus spp)
-Cardamom (Elettaria cardamomum)
-Angelica Rt (Angelica spp)
-Chamomile (Matricaria chamomilla)
Sweet Herbs
In addition to having the bitter and pungent flavors present in a bitters formula, a true bitters should also always have a tiny bit of the sweet flavor because the body opens to the sweet taste. In the case of the formula below Cinnamon adds the sweet flavor. Anise and Fennel Sd are also commonly added in small amounts for a bit of sweet and many herbal bitter liquors are based on these herbs alone. Fruits can also be put into herbal bitters formulas for their sweet flavors. In the Italian tradition of Amaro, simple syrup is often added but you can also add a bit of honey!
My favorite sweet herbs to add to herbal bitters:
-Fennel Seed (Foeniculum vulgare)
-Anise Seed (Pimpinella anisum
-Cinnamon (Cinnamomum verum)
-Fruits of choice- some of my favorites are Black Currants, Rose Hips, Cranberries, Pomegranate, and Apple
Putting it All Together
Chicory (Cichorium intybus) in flower
Below is a recipe with basic ratios of purely bitter, aromatic/pungent bitters, and sweet herbs to craft your own bitters formula. And I’ve included my favorite bitters formula as well!
Basic Digestive Bitters Formula Ratios
Ingredients:
Purely Bitter Herbs 1-2 parts
Aromatic/Pungent Bitter Herbs 2-3 parts
Sweet Aromatic Herbs ¼-1/2 part
Directions:
Use these basic ratios to formulate your own bitters formula using the lists of herbs above (or your personal favorites)! I give a range of parts because really this is kitchen medicine and this is just meant to be a gentle guide. You can make 1 part of the herbs whatever you want, i.e. 1 tsp, 1 tbsp, 1 cup- whatever! Then follow the instructions in the recipe below.
Roasted Dandelion Root Bitters
Ingredients:
½ cup Roasted Dandelion Roots (these can be purchased from online herb supplies and herb shops or you can see my recipe for making your own here)
2 tbsp dried Orange Peel (or 4 tbsp fresh)
1 tbsp Cinnamon
1.5 cups Vodka (or alcohol of choice that is 40-50% alcohol aka 80-100 proof like Brandy, Whiskey, Grappa, Gin, etc)- you can use Apple Cider Vinegar in place of alcohol if you wish!
Directions:
Measure-out your herbs and put in a glass jar. Cover the herbs with two times as much alcohol (or vinegar) as herbs in your jar, by volume. For example- If the herbs fill-up 1 inch of height in the jar add enough alcohol or vinegar to fill-up the cup 2 inches full or use the herb: alcohol ratios above! Let sit 1 month (no need to refrigerate), shaking daily or as often as you remember. Strain. Take 2-3 droppers a few minutes before or after meals or as needed for digestive support! Will last unrefrigerated for years.
References & Resources
Medical Herbalism
By David Hoffman
The Wild Medicine Solution: Healing with Aromatic, Bitter, and Tonic Plants
By Guido Mase
Bitters: A Spirited History of a Classic Cure-All
By Brad Thomas Parsons
The Drunken Botanist: The Plants That Create the World’s Greatest Drinks
By Amy Stewart
