Pregnancy-Safe Digestive Bitters
This gentle formula supports digestion without controversial herbs
Yield: 1 Bottle
Equipment
- 1 Jar with a lid A pint jar works well
- 1 set of measuring spoons
Materials
- 2 parts Dried Dandelion Root
- 1 part Ginger Root
- 1 part Orange Peel (with the pith)
- 1 part Chamomile Flowers
- 1/2 part Cinnamon Bark
- 80 Proof Vodka: Enough to cover herbs Or use Apple cider Vinegar for a non-alcoholic version. It will be less potent and need refrigeration.
Instructions
- Combine herbs in a clean jar
- Cover with 80-proof vodka or apple cider vinegar for alcohol-free version
- Be sure all the herbs are mixed with the alcohol
- Cover the jar and store in a cool dry place where you will not forget about it
- I put mine on the kitchen counter and cover them with a dish towel
- Let steep 4-6 weeks, shaking about every few days
- Strain out the herbs. Really squeeze them to get all the goodness into your tincture
- Pour your newly made digestive bitters into a small jar.
- Use anywhere from several drops to 1/4 teaspoon about 10 - 15 minutes before meals
- May also aid relief of upset stomach
Notes
What is "a part"? It's the basic unit you are using to measure. So, if you decide 1 TBS is going to be your base ,then you would use 2 TBS of dried dandelion root. Or, if you are weighing ingredients, decide how much dandelion root you will use. Adjust the weight to be easily divided for other ingredients and use that as your "part".