I’ve always wanted to make my own homemade bitters. If I had known that it was as simple as making an infusion I probably would have done it a long time ago! Recently, though, I’ve been taking the Intermediate Herbal Course with the Herbal Academy, and there is a lot covered about bitter herbs. This got me thinking again about making bitters, and one of the best bitter herbs out there is dandelion root. I happened to have a lot of dried dandelion root on hand, so I thought it would be perfect to make this dandelion root bitters recipe!
Bitter herbs are especially important for the digestive system, and are great to have before a meal. They increase the digestibility of food and are also calming to the nervous system. Some common bitter herbs are dandelion, artichoke, orange peel, motherwort, hyssop, burdock, rosemary, mugwort, and Oregon grape root.
Dandelion Root Bitters
Making homemade bitters is really quite easy, as it’s just a basic infusion of bitter tasting herbs in high proof alcohol. There are two ways to go about it, one is to make several different single herb infusions and blend them to taste. The other is to combine several herbs together and infuse them that way. For this recipe I chose to combine them just to make it easy, but do it however you prefer!
Dandelion Root Bitters Recipe
- 1/2 cup dried dandelion root
- 4-5 ribbons orange zest
- 1 inch piece ginger sliced
- 750 ml vodka
- Put the dried herbs into a quart sized jar, then pour in the entire bottle of vodka.
- Cover the jar and let sit for 4-6 weeks. It will turn a lovely orange color from the zest, and the dandelion root will have expanded.
- Strain out the herbs with a fine mesh sieve, and your dandelion root bitters are finished! It is best when served chilled, and will keep for a long time in the fridge.
Put the dried herbs into a quart sized jar, then pour in the entire bottle of vodka.
Cover the jar and let sit for 4-6 weeks. It will turn a lovely orange color from the zest, and the dandelion root will have expanded.
Strain out the herbs with a fine mesh sieve, and your dandelion root bitters are finished! It is best when served chilled, and will keep for a long time in the fridge.
Drink a small amount before a meal to stimulate digestion, or add a bit to a fancy cocktail for a different flavor. To me these bitters aren’t really “bitter” at all, at least not in a bad way. There is a slight bitterness that is actually quite pleasant.
If you’re interested in herbs and their different actions, such as bitterness, I highly recommend taking one of the Herbal Academy’s courses! I have learned a lot from them and think they awesome. They even have a brand new mini course on Herbal Fermentation that sounds really cool!
Have you ever made homemade bitters? What herbs did you use?