Description

Dandelion bitters are a homemade herbal tincture made with dandelion root and other bitter herbs. They help stimulate digestion, support liver health, and can be added to cocktails or taken before meals. This recipe is easy to make and only requires a few ingredients and patience as it infuses.

Ingredients

1/2 cup dried dandelion root (or 1 cup fresh, chopped)
1/4 cup dried burdock root
1 tablespoon dried orange peel
1 tablespoon dried ginger root
1 teaspoon whole cloves
1 cinnamon stick
2 cups vodka (or other high-proof alcohol, at least 80 proof)
Optional: 1 tablespoon raw honey or maple syrup (for sweetness, after infusion)

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Instructions

Prep Ingredients: If using fresh dandelion root, wash and chop it well. Gather all herbs and spices.
Combine: Place the dandelion root, burdock root, orange peel, ginger, cloves, and cinnamon stick in a clean glass jar (about 16 oz).
Add Alcohol: Pour vodka over the herbs, covering them completely. Seal the jar with a tight-fitting lid.
Infuse: Store the jar in a cool, dark place for 4–6 weeks. Shake it gently every day or every few days.
Strain: After infusion, strain the mixture through a fine mesh strainer or cheesecloth into a clean jar or bottle.
Sweeten (Optional): Add honey or maple syrup if you prefer a slightly sweeter bitters.
Bottle and Store: Pour into a dropper bottle or tincture bottle for easy use. Store in a cool, dark place.

Notes

Use 1–2 droppers full (about ½ teaspoon) before meals to support digestion.
Always use organic or wild-harvested herbs when possible.
You can customize with other bitter herbs like gentian root or artichoke leaf.

Nutrition

Serving Size: 1 teaspoon
Calories: 5
Sugar: 0g (0.5g if sweetened)
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg