Photo by Erin McIntosh with Mountain Rose Herbs
Take a drop or two of these dandelion bitters before or after a meal to help with digestion.
Ingredients
- 2 parts dandelion root
- 1 part fennel seed
- 1/2 part ginger root
- 1/2 part orange peel
- 1 glass jar with lid
- Enough 100-proof vodka to fill your glass jar
- Cheesecloth
Directions
- If using fresh plants, harvest and clean your herbs before chopping and grinding them.
- Fill a clean glass jar halfway with the fresh, ground herbs. If tincturing dried herbs, only fill the glass jar one-third of the way because dried roots will expand.
- Pour the vodka over the herbs until the jar is full, and be sure your herb mixture is completely covered.
- Label your jar with the name of the herbs, date, alcohol strength, and plant parts used.
- Allow the tincture to sit for 6 to 8 weeks, shaking the jar often to keep all the plant material submerged.
- Strain the finished tincture through cheesecloth to separate the herbs from the liquid, bottle the liquid in amber dropper bottles, and label.
