Dandelion root bitters is an easy infusion to make at home. Bitter herbs are useful in digestion, and are perfect in an aperitif cocktail. They increase the digestibility of food and are calming to the nervous system. Bonus – they are delicious in cocktail form! Learn how to make herbal dandelion root bitters.
Wildcrafting Weeds
If you want to learn more about the edible and medicinal weeds that surround us and how to use them, check out my eBook: Wildcrafting Weeds: 20 Easy to Forage Edible and Medicinal Plants (that might be growing in your backyard)!
Homemade Herbal Bitters
I’ve always wanted to make my own homemade bitters. If I had known that it was as simple as making an infusion I probably would have done it a long time ago!
Recently, though, I’ve been taking the Intermediate Herbal Course with the Herbal Academy, and there is a lot covered about bitter herbs.
Bitter herbs are especially important for the digestive system, and are great to have before a meal. They increase the digestibility of food and are also calming to the nervous system.
Some common bitter herbs are dandelion, artichoke, orange peel, motherwort, hyssop, burdock, rosemary, mugwort, and Oregon grape root.
The course got me thinking again about making herbal bitters, and one of the best bitter herbs out there is dandelion root.
I happen to have a lot of dried dandelion root on hand, so I thought it would be perfect to make this dandelion root bitters recipe!
Dandelion Root Bitters Recipe
Making homemade bitters is really quite easy, as it’s just a basic infusion of bitter tasting herbs in high proof alcohol.
There are two ways to go about it, one is to make several different single herb infusions and blend them to taste. The other is to combine several herbs together and infuse them that way.
For this recipe I chose to combine them just to make it easy, but do it however you prefer!
Put the dried herbs into a quart sized jar, then pour in the entire bottle of vodka.
Cover the jar and let sit to infuse for 4-6 weeks. It will turn a lovely orange color from the zest, and the dandelion root will have expanded.
Strain out the herbs with a fine mesh sieve, and your dandelion root bitters are finished!
It is best when served chilled, and will keep for a long time in the fridge.
Using Dandelion Root Bitters
Drink a small amount to dandelion root bitters before a meal to stimulate digestion, or add a bit to a fancy cocktail for a different flavor.
To me these bitters aren’t really “bitter” at all, at least not in a bad way. There is a slight bitterness that is actually quite pleasant.
If you’re interested in herbs and their different actions, such as bitterness, I highly recommend taking one of the Herbal Academy’s courses!
I have learned a lot from them and think they awesome. They even have a mini course on Herbal Fermentation that sounds really cool!
Have you ever made homemade bitters? What herbs did you use?
More uses for Foraged Dandelion
Did you know there are over 50 ways to enjoy this amazingly versatile backyard “weed”? Among them are:
- Dandelion Mead Recipe
- Infused Dandelion Vinegar
- Dandelion Pesto
- How to Make Dandelion Tea
- Dandelion Jelly: Low-Sugar or Honey
- Dandelion Lotion Bar Recipe
- How to Make Dandelion Salve
- Dandelion Soap Made With the Whole Plant
- Dandelion Root Muffins (paleo & gluten free)
- Dandelion Salad
- Dandelion Cupcakes with Lemon Buttercream Frosting
- Roasted Dandelion Root Coffee with Chicory Root & Cinnamon
Dandelion Root Bitters
Equipment
Ingredients
- 1/2 cup dried dandelion root pieces
- 4-5 ribbons orange zest
- 1 inch piece ginger sliced
- 750 ml vodka
Instructions
- Put the dried herbs into a quart sized jar, then pour in the entire bottle of vodka.
- Cover the jar and let sit for 4-6 weeks. It will turn a lovely orange color from the zest, and the dandelion root will have expanded.
- Strain out the herbs with a fine mesh sieve, and your dandelion root bitters are finished!
Notes
- Dandelion Root Bitters is best when served chilled, and will keep for a long time in the fridge.
- Drink a small amount before a meal to stimulate digestion, or add a bit to a fancy cocktail for a different flavor.
While the bitters are resting the 4 to 6 weeks should they be kept in the fridge? Or should they be left in a dark un-refrigerated cupboard.
A cool dark cupboard is perfect.
I have dried dandelion roots. Can I add Gin to it to make bitters?
If fresh root is used. How much (in cups) thank you
My favorite Bitters recipe is equal parts Dandelion root, orange peel and cacao nibs in vodka. It makes a very tarty digestif!!!
I have tried several small batches of orange bitters but the peels rot instead of making a nice extract; the color is more brown than orange even though Infused an hi quality vodka. Troubleshooting advice?
Hmm, I’m not sure as I’ve never had that happen! Sorry!
Are you making sure you only get the orange part of the peel and not the whole peel?
The peels probably have to be dried first in a dehydrator. Just a thought. There should be no water in the mixture.
Hmm, try out lets say 60 % hooch and an amount of peels that when mixed would lower the alcohol content to a minimum of 40%.
They say when using fresh infusables use 60% wodka/similar.
Also, keep all infusables submerged during the process. Mold needs air.. And doensnt have scuba gear for hooch-diving.
In short, fill a jar loose to 3/4 with chosen things and cover with alcohol.
Put a clean stone / bent spoon/whathave you as a weight.
Do stir the mix occasionally too.
Happy extracting!!
When I make 1 cup of boiling water an 2 top. Of the root do I strain it afterwords an I also add 1 top. Of sugar I’m using it for my husbands cancer
Hi,
I would like to try this recipe but in our culture we don’t ever use any alcohol so can you suggest that I can put boil water instead. Will it work the same.
Thanks
almas
If you use boiling water it will be more like a strong tea infusion. It will still have the bitter qualities, but will only last for a few days. I suggest making it with apple cider vinegar instead of the alcohol, then it will still last a long time.
Why do you have a link to buying dried dandelion root when they are so prevalent in the wild? I was hoping it had been a link to actually harvesting and drying the roots found foraging. Do love the idea of making bitters for cocktails though.
The link in the first paragraph takes you to my post on foraging for dandelion root :) I included the link to buy dried dandelion root because not everyone has the time, energy, or care to forage for their own, but are still interested in herbalism and making their own herbal products.
Do the roots have to be dry? Could I use fresh? If not can you tell me why? Can’t seem to find the answer. Thanks😉
You can use fresh dandelion root!
Will also try it. Thanks Colleen.
I make simple dandelion tincture but this looks great for cocktails
I’ve never made bitters before, but this sounds like something I’d like to try. Thank you.