In my previous post about Bitters , I mentioned all the benefits of these wonderful medicines. If you have your own herbs and “weeds”, you can brew up your own magical elixirs.
Yesterday, I scavenged the forest and the winter Herb Garden to Wildcraft some homemade Bitters. Following Rosemary Gladstone’s recipe, I gathered the following bitter food ingredients: Unfiltered Raw Apple Cider Vinegar, dried Licorice root, Golden and Italian Oregano, Cayenne Pepper, Thyme, Sage, fragrant Rosemary, Lemon Balm, cleaned Dandelion roots, fresh Peppermint, scraped and washed Oregon Grape roots, Orange peel, Lemon peel, and Grapefruit Peel. I finely minced the ingredients and submerged them under 2 inches of Raw Apple Cider Vinegar to start the anaerobic tincture process.
The sealed, clear glass jar will sit on the window sill for 4-6 weeks, while I shake it daily to help the enzymes extract the properties from the plants. Afterwards, I will strain the liquid into dark glass bottles, to prevent oxidation for up to 1 year. These Bitters can be taken daily, with each meal for optimum digestion, nutrition, and overall health.