Appalachian Aperitif for cocktails, mocktails, and digestive health.
Ingredients:
– 3 fresh dandelion roots
– 3 fresh chicory roots
– 1/4 cup spicebush twigs (& berries if you have em)
– 2 Tbs staghorn sumac berries
– 2 Tbs wild rose hips
– 1 small to medium orange, peel and all
Add washed and cut plants to a quart jar, fill 3/4 way with high proof alcohol (I use organic cane alcohol). Fill the rest of the jar with water. Cover and let sit, shaking occasionally for 3 to 4 weeks. Strain and take by the dropper full before meals, or use as an addition to cocktails and fizzy water.
*Dried / roasted roots will give an earthy, dark flavor. I use fresh here to extract the water soluble inulin. Inulin is food for gut microflora, but a small percentage of people don’t tolerate it.
*As always, when trying a new medicinal herb, check with your health care provider first! And please ID your plants correctly!
Want to learn more about herbs? Check out our 30th Annual Spring Conference: https://organicgrowersschool.org/conferences/spring/
