My Homemade Dandelion Root Tincture

Posted by Virginia Ahearn on Feb 3rd, 2011

I wanted to let you all know how my dandelion root tincture turned out, which I talked about in the last post. I strained it out after about 6 or 7 weeks of soaking in grain alcohol, and while it is not a strong as commercial tincture, it has that signature bitter flavor. Dandelion root is great for all kinds of digestive and intestinal issues, especially for stimulating digestive enzymes, increasing the body’s ability to absorb nutrients from food, and reducing sugar cravings! Anything bitter will help with these issues. You have to taste the bitter flavor for it to work, you cannot try to mask it with other flavors. The bitter flavor has grown on me and I miss it if I don’t have it regularly. Dandelion is one of my top five favorite herbs, something you can take throughout your life as a ‘health promoting tonic’. You can take it as a tea or a tincture. You can also cook with it in soups and stir fries, altho I would use only a tablespoon of chopped up root for your average sized wok full of veggies. Enjoy!


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