Bitters have a long history of being crucial components of a healthy diet and lifestyle. Often taken 20 minutes or so before a meal, they help to prepare our digestive systems -- especially our livers -- for the incoming food and drink. Importantly, you need to taste them on your tongue in order for them to be most beneficial. You may be most familiar with bitters as an ingredient in cocktails.

Want to learn more about the history of bitters? Check out this Smithsonian article: https://www.smithsonianmag.com/arts-culture/a-brief-history-of-bitters-159271950/

My recipe utilizes herbs known for their grief-alleviating and heart-lifting properties -- hawthorn berries and mimosa bark -- and a classic liver support -- dandelion root. The orange peel rounds out the flavor and pairs well with the apple brandy.

Some herbal actions of these Organic Ingredients:
Dandelion root (Taraxacum officinale): digestive stimulant, bitter, hepatic, mild laxative
Hawthorn berries (Crateagus monogyna): cardio-tonic, astringent, digestive aid
Mimosa bark (Albizia julibrissin): digestive stimulant, anti-depressant, nervine
Orange peel (Citrus x sinensis): anit-inflammatory, bitter

**Please Note:
1. These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition.
2. If you are pregnant, nursing, or on any medications, you may wish to consult with a qualified healthcare practitioner before using herbal products.

Sourcing Materials: The 80 proof Apple Brandy is from Fair Game (Pittsboro, NC). The organic dandelion root and organic mimosa bark are from Frontier Co-Op and the organic hawthorn berries are from Mountain Rose Herbs. I purchased the organic orange from the French Broad Co-Op (Asheville, NC), but I don't recall its place of origin. My labels are printed on recycled white labels, and I reuse packaging materials in my shipments.

*FYI: The image featured in one of my photographs comes from Maria Noel Groves's book, Body into Balance.