Bitters speak to these upcoming days of feasting. They help us digest our food, especially when eating large quantities of rich fare. Bitters also tone and support liver function which makes many things work well in our lives (the liver is responsible for over 500 metabolic functions). As a flavor enhancer, drops are often added to mixed drinks. When poured into an attractive glass bottle featuring a homemade label, these make great gifts. Why not create your own? I am excited to share my Therapeutic Spirits Master Recipe and Variations that will empower you to do so. Many of the weedy wild plants that are bitter and/ or aromatic can be used for making this therapeutic elixir. At this time of year the roots are particularly potent and great for making bitters. Think: roots of dandelion, yellow dock, burdock, and sweet cicely. Happy bitter-making!
From the Beverage Chapter of Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.
One of the Burdock pages from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.
The best time to dig burdock root is when it is in basal rosette stage, as illustrated above.
A student making bitters (aka digestive tonic) during summer herb class.