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Dandelion Bitters
Learn how to make dandelion bitters at home with fresh or dried herbs. This simple digestive bitters recipe supports digestion, liver function, and overall gut health.
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Equipment
- glass jar
- strainer
Ingredients
- 1 1/2 cups vodka (at least 40 proof, or other alcohol)
- 3/8 cup chopped fresh dandelion greens (or 1/4 cup dried)
- 3 tablespoons dandelion root (or 2 tablespoons dried)
- 2 teaspoons fresh orange peel (or 1-1 1/3 teaspoon dried)
- 1 teaspoon fresh ginger root (or 1/16 teaspoon dried ground)
- 1 teaspoon fresh turmeric root (or 1/4 teaspoon dried)
- 1/2 teaspoon dried anise
- 1/2 teaspoon chamomile
- 1/2 teaspoon dried clove
- 1/2 teaspoon dried allspice
- 1/2 teaspoon dried coriander
Instructions
- Add herbals to glass jar.
- Add alcohol to fully cover the herbs.
- Cover and let steep for about 4 weeks (or up to 6 weeks for a stronger flavor), shaking every 2-3 days.
- Strain and store in a glass dropper bottle, if desired, for ease of use.
- To use, put 3-5 drops, or 1/4 - 1/2 teaspoon on your tongue about 10-15 minutes before eating. If preferred, put in a small amount of plain or sparkling water. Drink slowly, holding in your mouth for a few seconds before swallowing.
Notes
- Store dandelion bitters in a dark glass bottle (amber or cobalt blue) for best freshness and potency.
- Any 40-proof or higher alcohol (vodka, rum, bourbon, or whiskey) will work, but the flavor will vary slightly.
- You can use fresh or dried dandelion leaves and roots—just follow the recommended herb-to-alcohol ratios.
- For a stronger, more concentrated bitters, allow the mixture to steep for up to 6 weeks.
- This recipe is flexible—feel free to adjust the herbs and spices to suit your taste while keeping dandelion as the base.
- If you’re new to bitters, start with a smaller dose and adjust as needed.