When my parent’s pear tree grew some big, beautiful pears this year, I remembered this recipe for pear bitters by herbalist Rosalee de le Foret, and knew I wanted to try it!
Bitters are most effective when about 5-20 drops are taken directly by mouth or in a bit of water before eating (or after, if you forget before). You can also take more about an hour after eating, if your digestion seems stagnant.
If you’d like to learn more, I encourage you to read this chapter on bitters by herbalist Jim MacDonald. He explains Bitters Deficiency Syndrome: “a notion that posits that much of the health woes faced by modern folk has at its root a lack of bitter flavor in the diet, and that many of the digestive problems for which we see bitters as a ‘remedy’ are actually symptoms of deficiency of this flavor.” http://www.herbcraft.org/bitters.pdf
Bitters have long been used to help with digestion in cocktails, but in the past few years bitters have made an impressive resurgence in this capacity. Check out some recipes that include bitters here. http://www.kindredcocktails.com/ingredient/bitters
Ingredients: vodka, organically grown pears, organic gentian root, organic cardamom pods, organic ginger root, organic cloves, organic all spice berries, organic orange peel. 1 fluid ounce.
Listing is for a 1 ounce bottle of spiced pear bitters. You can store it in your refrigerator or cupboard.
Be kind to your body: as with all substances new to you, do your own research to determine if they are appropriate for you. Not all herbs are appropriate for each person. If you’d like to learn more about herbs, please check my resources page for my favorite resources: http://www.fortheloveofdandelions.com/resources.html