Bitters have a long historical use as an herbal digestive aid after meals. The bitter herbs used (where it gets its name from) are known to stimulate the liver to produce bile which helps break down fatty foods. Nowadays there are popular for enhancing the flavour profile of cocktails, sodas and shrubs.

Dandelion greens are famously picked in the spring for there similar liver supporting properties. However the roots are best harvested in the fall when the energy of the plant decends back into the earth. I made these dandelion bitters generously spiced to enjoy over the holidays for some seasonal herbal support.

Dandelion Bitters

Ingredients:

Glass quart sized mason jar
Clear high proof spirit like vodka or white rum (apple cider vinegar could be used alternatively if you don’t take alcohol)
3/4 cup chopped fresh dandelion root or 1/2 cup dried
1tsp each: dried lemon peel, dried orange peel, whole clove, whole anise, whole allspice, 1/2 inch crushed cinnamon stick
2 chopped dates and/or 1 tbsp goji berries

Directions:

Add all ingredients to quart jar and cover to the top with spirits. Let sit for 2-4 weeks shaking occasionally. Strain off herbs and store bitters in dropper bottles.