Spring is the season of renewal!

A time when the earth wakes up, the sap rises, and our bodies naturally crave lighter, fresher foods after a long winter’s slumber. And while we often jump straight into greens and smoothies, there’s another important flavor to welcome back this season~

Bitter

Why are Bitters Essential for Gut Health?

Let’s be honest…

Bitterness doesn’t exactly dominate the modern palate.

Our diets have become overly sweet, salty, and processed, leaving little room for the complex, grounding flavor of bitter herbs. But these underappreciated plants are key players in digestive wellness.

Bitter herbs stimulate digestive secretions, including saliva, stomach acid, bile, and enzymes. This cascade effect not only improves nutrient absorption but helps prevent bloating, gas, and sluggish digestion. Historically, cultures around the world have turned to bitter tonics before meals to wake up the gut and support liver detoxification.

So this spring, instead of reaching for another probiotic capsule, consider turning to the backyard, the field edge, or your garden bed. There, you might just find the bitter allies your belly's been waiting for.

Meet the Herbs

Dandelions (Taraxacum officinale)

Dandelion’s sunny face might be the bane of a perfectly manicured lawn, but herbalists know better. The roots are rich in compounds that stimulate liver function and bile flow, while the leaves act as a natural diuretic, gently supporting the kidneys. Both are packed with vitamins and minerals—springtime's green gold.

Mugwort (Artemisia vulgaris)

Mugwort poses silvery, aromatic leaves that carry a legacy of folklore, dreamwork, and digestive support. Mugwort has long been used to ease cramps and control digestion. Herbalists refer to this as "agni," or the digestive fire. It's a lovely plant to work with in bitter blends, a little magical and wild.

Chicory(Chicorum intybus)

Chicory can be identified by its vivid blue blossoms that dance down the sides of the road. However, it's the root with the most medicinal use, particularly in the spring and fall. Chicory is high in inulin, a naturally occurring prebiotic fiber that supports healthy gut flora. To make your own gut-friendly tonic, soak the root in vinegar or roast it for a caffeine-free coffee substitute. 

Foraging & Growing Tips

Dandelions 

Harvest leaves and roots in early spring, before the flowers bloom. This is when the plant's energy is still concentrated in its roots and leaves, making them more potent both medicinally and nutritionally. The leaves are tender and less bitter in early spring, making them ideal for fresh eating or infusions.

Roots are easier to dig when the soil is moist. Use a weeding fork or small spade to loosen the soil and gently lift the taproot. Try to get as much of the root as possible, as it can grow surprisingly deep. Once harvested, wash thoroughly, then chop and dry the roots for storage or use fresh in tinctures, vinegars, or decoctions. 

Mugwort 

Mugwort often grows in forgotten places like roadsides, hedgerows, field edges, and disturbed soil. It is a hardy herbal ally for the inquisitive forager because it grows where other plants might not. Seek out tall, silvery-green stalks with leaves that resemble ferns and have deep lobed edges. One characteristic that sets the leaf apart is the delicate, silvery fuzz on the underside.

Chicory 

Chicory is a showstopper in summer, with its vivid blue flowers dotting roadside meadows and open fields. But if you want to harvest it for medicine, the roots are the gold, and spring (or fall) is the time to dig.

In early April, before its long flowering stalks emerge, look for its basal rosette of serrated leaves. The lengthy root system anchors deeply in the earth and tapers like a carrot. Gently unearth it using a shovel or digging fork, especially after rain when the dirt is looser. Clean well, chop, and either tincture fresh for digestive mixes or roast for a rich, nutty flavor (great for coffee substitutes).

Ways to Use these Herbs

DIY Digestive Bitters

Craft your own bitters by combining dandelion root, mugwort leaves, and citrus peels in a jar of high-proof alcohol (vodka or brandy work well). Let it steep for 4-6 weeks, then strain. Take a dropperful before meals to awaken digestion.

Herbal-Infused Vinegars

Soak chicory and dandelion roots in raw apple cider vinegar for 2-4 weeks. Strain and use a splash in water before meals, as a tangy salad dressing, or even in a morning tonic. Your gut will thank you.

Springtime Aperitif

Make a gentle digestive aperitif by infusing mugwort and dandelion with warming spices (like ginger or cinnamon) and a touch of local honey. Mix with sparkling water or a splash of wine for a floral, bitter-sweet spring sipper.