Bitters seem to be all the rage these days—and for good reason! Among their many benefits is their much-touted ability to stimulate digestive function. These dandy-orange bitters are no exception. They make a great all-purpose bitter that’s traditionally been used to support normal digestion and is also quite handy as a bitter for mixed drinks!
This recipe was provided by experienced herbalist and herbal educator, Juliet Blankespoor. I can’t recommend her school and blog highly enough. If you haven’t already, I recommend checking out the Chestnut School of Herbal Medicine. You’re sure to come away herbally inspired!
Dandy Orange Bitters
Makes about 8 to 12 ounces.
- 2 oz. organic dried dandelion root or 10 oz. fresh dandelion root
- 2 Tbsp. organic dried orange peel or the peel from one organic orange
- 10-14 oz. vodka (80 proof)
- If you are using fresh roots, wash and finely chop. Coarsely chop the citrus peel.
- Place the dandelion root and orange peel in a pint jar and fill remainder of the jar with vodka.
- Secure the lid on the jar and label.
- Infuse for one week, shaking daily.
- Strain out and discard solids, bottle infused liquid, and label.
- If harvesting your own dandelion root, make sure it has not been sprayed with pesticides! Also, always be sure you have a positive identification for the plant.
- Be sure to properly label your jars throughout the whole process. We've even got a handy downloadable label template to get you started!
Want to learn more about bitters?
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