All about Bitters!

For awhile now, I have found myself drawn to both the subject and consumption of bitter herbs. The tastes are interesting, and so are the medicinal benefits. Webster’s Unabridged Dictionary defines bitters as “A liquor, generally spirituous in which a bitter herb, leaf, or root is steeped.” This refers to the tincture form of bitter herbs/roots; many of which can also be eaten in their fresh forms, like dandelion or arugula greens. Arugula, also known as rocket, is one relatively common bitter many modern folks ingest (perhaps without realizing) when consuming a salad made with “gourmet salad mix.” Coffee substitutes are also often made with bitter herbs such as roasted dandelion root and/or chicory root. I also know of several people who regularly make dandelion wine in the springtime.

Still, many of us modern folks don’t have much of a place for bitters in our everyday lives. Beginning in the 1950’s, the bitter flavor almost entirely vanished from the American palate. Before this time, people commonly used them medicinally to help with digestion, acid reflux, and to cleanse the liver and kidneys. The well-known herbalist Susun Weed observes: "Most mild bitters, such as yellow dock (Rumex crispus), cronewort/mugwort (Artemisia vulgaris), gentian (Gentiana lutea), barberry (Berberis vulgaris), and Oregon grape are liver tonics and digestives. They aid in digestion, and decrease risk of heartburn, by increasing production of both HCL and bile" (“Herbs for Those with Stomachaches, Ulcers, or Heartburn” http://www.susunweed.com/Article_Stomach_Ache.htm).

In addition to their medicinal uses, bitters have also been found to be a great complement to harsh liquors, and were the primary ingredients in the first cocktails, and still are found in many today. The first definition of “cocktail” as a drink occurred in an 1806 Hudson, New York newspaper: “Cocktail, then is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters…” (see more at http://www.museumoftheamericancocktail.org/museum/exhibit/01-FirstStirrings.html)

Bitter, in my opinion, should be appealing to the modern palate for several reasons: 1. The flavors are distinct and delicious both on their own and in combination with other foods. Think arugula pesto with basil, for example. An unaccustomed palate may find bitters unappealing at first, but often will develop a taste for them. 2. Because of our cultural tendency toward eating extravagantly (and/or excessively); especially during the holiday season. Inspire healthy digestion by adding bitters before the meal as an aperitif with guests, or on your lonesome. Eating less helps too, of course. 3. New Year’s diets are all the rage this time of year; yet many folks struggle with poor digestion and assimilation of nutrients. Ensuring that food is absorbed properly is integral to a healthy metabolism. Bitters enhance healthy digestion and are a realistic addition to the everyday routine. Also, for anyone interested in wild foods foraging, they are also some of the first shoots to come up in the early springtime!

This article is meant for general wellness and is not intended to treat or diagnose any medical conditions.

[originally published on Tumblr - Dec. 7, 2011]