Have you heard of digestive bitters? Well, let’s back up.
One of the most common complaints in Western civilization can be attributed to the effects of poor digestion and its detrimental sidekick, constipation. A high percentage of Americans struggle with this normalized form of suffering. Constipation is often chocked up to a statistic and compensated with synthetics, bulking laxatives, and pharmaceutical grade chemicals. Not only do these temporary solutions cause unwanted side effects, they often leave the user dependent on over-the-counter non-solutions.
Our strained relationship with the bathroom has much to do with the normalization of a Standard American Diet (SAD). Fitting name, wouldn’t you say? Not only are our food staples lacking important nutrients and void of necessary nourishment for survival, often our grocery choices are lacking key ingredients for maintaining healthy digestion.
What are Digestive Bitters?
In the study of herbalism, a key component to achieving and maintaining digestion and assimilation comes down to the use of bitter herbs. When I was first introduced to the concept of digestive bitters, my forehead subconsciously puckered, and my spine shivered. Were not bitters my worst childhood enemy and devoid of all good things? To be honest, I attributed the bitter flavor found in unloved vegetables to the curse of Adam’s fall. Bitters were a punishment, a penance of sorts, to repay your debt to past forsaken greens. Not only was I unlearned in this assumption, I was entirely wrong.
Bitters, although typically seen in an unpleasant light, are part of God’s gift to mankind. His present to nature. The digestive aid that is too often overlooked. Why are free things never appreciated? After all, dandelion, burdock, gentian, and yellow dock are available in nature, if we would only stop long enough to gather.
Bitters are powerful herbs. Chances are, you mow them once a week. A few common bitter herbs include dandelion root, burdock root, yellow dock root, gentian root, angelica root, and artichoke leaf. But what are bitters? Excellent question, and one I had myself not too long ago. Bitters are God’s gift to humanity. He foresaw the detriment that Adam’s fall would create in the world, nature, politics, and yes, even digestion. To compensate for our undue demise of his newly created world, God invented digestive bitters. To put it succinctly, bitter herbs stimulate taste receptors throughout our bodies, preparing for digestion and assimilation of food. Each bitter herb has a slightly different use, and it can be quite fascinating when diving into the benefits of each bitter.
Dandelion Root
This often-trampled bloom is good for more than just blowing. Did you know you can use the whole plant? Utilize the roots, the leaves, the flower, and even the closed flower buds. (Ever heard of closed-dandelion-flower-bud pickles? They exist. Look them up.) The plant offers its leaves in the springtime for light salads and stewed greens. The root is the most potent in spring and is used for its bitter qualities. Autumn is another excellent time to harvest dandelion root, as the plant possesses different qualities for healthy digestion.
During the fall, dandelion puts a lot of effort into creating a compound called inulin, which is a starchy carbohydrate that possesses prebiotic benefits, helping to maintain healthy gut flora. When it comes to using dandelion as a bitter herb, the root is the medicine. Not only does dandelion have an incredible affinity for the liver, it can also stimulate the flow of bile. Bile is especially necessary to digest lipids (fats) and proteins.
Burdock Root
Burdock root is a gentle bitter herb and liver helper. Its mild bitter actions aid the body by stimulating digestive secretions in the body and contribute to better digestion and elimination. As an anti-inflammatory herb, burdock root can support digestive troubles such as acid reflux and diarrhea. Burdock root contains inulin, (remember dandelion?) a prebiotic starch that feeds beneficial bacteria in the body. Burdock is cooling and moistening, and its nourishing properties can aid the body in nutrient absorption. It is also beneficial to the lymphatic system.
As a biennial herb, burdock has a two-year life cycle. The first year, it grows its roots, while the second year it works to produce flowers and seeds to reproduce itself. It is best to harvest burdock root in the fall of the first year or in the spring of the second year before it puts its energy into making flowers.
Yellow Dock Root
Yellow dock grows prolifically in disturbed soil, along roadsides, and in gardens. When we discovered this plant growing abundantly along our dirt road, we knew it must be a useful herb, even if it took us a while to identify its God-given talent! We also found yellow dock growing in close proximity to our herb gardens, and we harvested the roots for their medicinal benefits.
Yellow dock root (also known as curly dock) is used to support the liver, relieve constipation, tone tissues, and cool inflammation in the body. It is also a good source of minerals, including iron. Its bitter actions work to stimulate the body’s digestive processes. Yellow dock is a gentle herb and great first responder to cases of constipation and sluggish bowels, even in pregnancy.
Ginger Rhizome
Ginger rhizome is the key that brings our powerful bitters tincture together. As a warming herb, it helps to balance the cooling effects of the other herbs in this blend. Ginger acts as a catalyst, supporting dandelion, burdock, and yellow dock in their fight for healthy digestion. Let’s just say that without ginger, our root trio would be mighty lonesome. Ginger benefits the digestive system by providing a carminative effect, supporting digestion, and relieving flatulence and bloating after eating. Ginger is warming and antispasmodic and supports the digestive process in a variety of ways.
How to Enjoy the Benefits of Digestive Bitters
Now that we have had plenty of time to warm up to the idea of an ongoing relationship with digestive bitters, let’s talk about ways to enjoy them (and their benefits).
One of our favorite ways to use bitters is in a tincture! A tincture is an alcohol extract of an herb, or multiple herbs. The alcohol extracts the herbal properties, making the tincture shelf stable. An herbal tincture is a simple, yet potent method for incorporating medicinal herbs into our diet.
To get the full benefit of digestive bitters, the process begins on the tongue. It is optimal to taste the bitter flavor. This could mean dropping a few drops of tincture directly into your mouth, one of our personal favorite ways to enjoy bitters. You might also try mixing a couple of droppers of digestive bitters tincture with a splash of water to mask the flavor. Either way, the herbs are starting their journey of supporting healthy digestion!
When to Take Digestive Bitters
We recommend taking Digestive Bitters Tincture 15-20 minutes before mealtime. This activates the digestive pathways in preparation for eating. Enjoying bitters during or after a meal will still be beneficial. However, taking bitters before digestion begins is optimal.
We hope we have inspired you to begin your very own relationship with digestive bitters and learn that the bitter flavor is actually one of our greatest friends and allies in this journey of health and wellness!
Joyfully,
Lauren
