Digestive Bitters

Herb Basics

September/October 2003
By The Herb Companion staff 
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Makes 14 to 20 cups
Digestive bitters are easy to make and use — simply sip before meals to offset indigestion. The bulk herbs called for in this recipe can be found at health-food stores.

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  • ½ ounce dried angelica (Angelica archangelica), cut and sifted
  • ¼ ounce dried fennel seeds (Foeniculum vulgare), crushed
  • ¼ ounce cardamom seeds (Elettaria cardamomum)
  1. Mix herbs together and store mixture in a dark glass jar away from heat.
  2. When needed, boil 1 cup of water in a noncorrodible saucepan. Add 1 teaspoon of the herbal mixture and simmer, covered, for 15 minutes.
  3. Let cool, then strain. Drink ½ cup of the bitters twice daily before meals. Try mixing the tea with sparkling water for a treat.
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