Field Notes:
BITTER HERBS (why I love them & you should too!)
Bitters are one of my very favorite categories of herbs.
Bitter is a flavor that assists in activating the body to produce digestive secretions which help break down fats and better assimilate the foods we eat. Hence, why we eat bitter greens or drink aperitifs before meals, or at least we use to… Unfortunately, bitters have been far removed from our diets and you probably don’t even know what an aperitif is and hate the taste of bitter greens. Bitter is now an acquired taste… but so worth overcoming the slight discomfort and I promise you will fall in love, eventually even crave it and enjoy the amazing benefits!
If you struggle with sluggish digestion, lack of energy, skin issues, or dryness you may very well not be digesting fats & other nutrients efficiently *insert bitters here*. As I like to say, ~get your digestive juices flowin’~ Bitters move stagnation. It’s an activation. Stimulation. Moving, dispersing, expelling energy. Especially indicated this time of year while our bodies are coming out of hibernation. If you read my Spring Equinox post, I talked a bit about the fire of Aries season and how we can use herbs to support excess/deficiencies within the realm of hot/cold, wet/dry… Bitters are generally cooling/drying which support that excess fire that Aries can bring.
I also like to pair bitters with carminatives to balance out the cooling energetics of the bitters with some warmth (ie. ginger, fennel, peppermint, chamomile) Carminative herbs also offer a broader range of GI support for bloating, heartburn, indigestion, etc!
We also have bitter nervines that work wonders on the nervous system, drawing the energy down, anchoring us into our rest & digest mode. These herbs, like Mugwort, Blue Vervain, Motherwort, California Poppy & Hops are marked as subtle sedatives or stronger hypnotics. Lovely to induce a state of calm and relaxation for the mind, body & spirit. We find these in our nighttime offerings like Moondance and Dreamweaver.
A few of my favorite bitters…
BURDOCK ROOT (bitter)
OREGON GRAPE ROOT (bitter)
DANDELION ROOT (bitter)
ORANGE PEEL (bitter)
CHAMOMILE (bitter/carminative)
MUGWORT (bitter nervine)
HOPS (bitter nervine)
BLUE VERVAIN (bitter nervine)
CALIFORNIA POPPY (bitter nervine)
MOTHERWORT (bitter nervine)
*Comment below your favorite bitters!
How to make bitter herbs part of your daily ritual…
BALANCED BITTERS
My go-to for a simple, quick fix. Love it, can’t live without it.
Bitter Infusion
A straightforward water infusion using easily accessible & delicate bitters like chamomile or mugwort.
Bitter Decoction
Dig some Dandelion Root and simmer up the roots for a nice little medicinal coffee…
A Simple Bitter Salad
Dandelion Greens, Watercress, Frisee & Raddicco (or whatever bitter greens you have)
& Wild Weeds Oxymel for dressing.
A recipe for Bitter Soda
I am living for earthy, bitter bubbles right now.
What you’ll need:
1/4-1/2 cup of a Ginger Bug (recipe below)
1/2 gallon mason jar
1 cup of fresh or dried Dandelion or Burdock Root
1/2 cup of raw honey or cane sugar
Filtered or spring water (1/2 gallon)
How to:
Make sure all supplies are very clean!
Bring Roots to a boil then simmer for 20 minutes covered, remove from heat & allow to come to room temp.
Strain (or not) into jar & stir in sugar, ginger bug & any additional herbs you’d like to add! (chamomile, orange peel, california poppy, etc) *You will need to add more water to fill the jar 1-2 inches from top.
Stir well, place lid on lightly to allow gases to escape or you can use a cloth & rubber band.
Place in a quiet corner of your counter.
After 1 day, you should begin to see some activation.
Allow to ferment 2-5 days on the counter ~ Open the lid to release excess gases & stir well a few times a day.
Strain & enjoy or you may ferment a few more days to your liking!
Store in the fridge for a week.
*I like to make small batches which only last a few days if that!
Bitter Fairy Soda
Swap out the Dandelion for Mugwort, Lavender & Chamomile for the dreamiest soda!
Slightly crush or chop the herbs to release their oils & fragrance. (no need to heat)
Follow the directions above!
*Alternatively, if you’re like no, that’s is too much work… Get a quick Bubby Bitter fix by just adding 4 droppers full of Balanced Bitters to sparkling water!*
Ginger Bug Recipe
1 tbsp. unpeeled & grated *organic* ginger root
1 tsp. raw honey or cane sugar
3 tbsp. filtered or spring water
~~~
Add all ingredients to a jar & stir well until sugar is completely dissolved.
Cover w/ cloth & a rubber band for 24 hours ~ Stirring every few hours when you think of it.
Feed daily by adding 1 tablespoon grated ginger, 1 teaspoon sugar, and a little bit of water.
Continue feeding and stirring everyday. You should begin to see some bubbly action in a few days. Once the jar is full, active & bubbly it is ready to use!
*Total fermentation takes about 5-7 days depending on ambient temp.