How I Make Artichoke Bitters, Everyday Digestive Herbal Medicine

How I make herbal bitters for everyday use on the homestead, with artichokes, Mugwort, Orange Peel, Oregon Grape and spices
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Digestive bitters are preparations of bitter herbs that stimulate digestion and liver function. These compounds have other potentially beneficial effects as well. I use artichoke leaves, orange peel, oregon grape root, mugwort, fennel seed or anise seed, star anise, cinamon and ginger and sometimes other stuff. The herbs are infused like a tincture in vodka or grain alcohol and sweetened before use.

[@flyingcaptainduck]

Informative video! Another Asteraceae plant that has retained its natural bitterness in our modern diet is chicory. - both root and leaves. Also dandelion may be worth looking at.

[@SkillCult]

Wild chickory is very bitter. I don't have it here, but it grows some places in the area.

[@RunninBird]

I do something similar with local grapes. I brew an extremely bitter wine out of them and keep it fermenting until it's fully dry (fermentation stops). Sometimes it's 50/50 wild grapes and cranberries. Occasionally I add in various herbs and other plants such as dried native highbush blueberries. I have found it to be a helpful tonic as well and honestly after a few years I started to really like the taste.

[@SkillCult]

The taste of this stuff has grown. on me :)

[@russellhowe9631]

Just what I could have done with last night after the fish pie and banoffee pudding! Always good to find another use for the artichoke leaves. The chickens love them when they are out on their search and destroy missions, so there must be something good in there! I think herbalists refer to it as the bitter principal. Thanks for a most informative video.

[@pauldrowns7270]

Gaahh! Thank youI When I was younger, I was a chef (have since learned to be a cook), and considered digestifs to be part of dinning. When I went nose-to-tail, I brought macerations with me. I loves my tannins. I make nocello with immature walnuts (husk and all, black or english) orange zest, cardamom, cloves, blade mace, raw sugar, and either a neutral vodka, or better yet USP grain alcohol (to be diluted later). Nocello takes a good 6 months to a year to become appreciated but it's gastronomically and medicinally effective in 3, 4 weeks. Lemon verbena, produces a lovely digestif too. I can't do artichokes in my situation, until I build the greenhouse I so desperately need. Your ingredient list sounds very interesting. Could I substitute cardoon leaves? Cardoon stalks are delicious if you do Italian things to them. Peel them and blanch them in a broth. Add a bechamel, homemade lardo or guanciale, and bake in a hot oven until browned and bubbley. Can you do that with tender parts of artichoke stalks?

[@SkillCult]

I've munched on artichoke ribs, but they tend to be on the bitter side. I would imagine cardoon is less bitter in the leaves, but maybe it would be bitter enough. I'll check out Nocello. I do have walnuts, Carpathian and native black walnut. I'm thinking that it might be possible to protect artichoke crowns in a cold climate. Maybe piles of hay or leaves, with plastic over it, or even two layers. It might be well worth it. If the crowns can overwinter, it should be possible to have long lived, productive plants. I don't think we can get the high proof grain alcohol here, or maybe in certain stores. They definitely don't have it at the grocery store. All the herbalists buy high proof organic grain alcohol, but it's too damn expensive.

[@pauldrowns7270]

Grain alcohol isn't necessary, it's just neutral in flavor, and can be diluted to a polite proof. There are people growing artichokes here in Maine. Heavy mulch and a layer of active compost, inside of a hoophouse. I'm on the eastern side of a valley, with an open 40-mile view. Lots of wind at times. I want to try but need a hoophouse first:-)

[@sapphirejones7302]

I was today years old when it dawned on me that because the artichoke is a flower, IT HAS LEAVES!🤣🤣 Very informative, thanks for sharing.

[@daveyjoweaver5183]

Don't know if you have wild cherries out there but they have great flavor and were used in the past in bitters. I collect a strawberry box full of cherries and add them to a bottle of gin or vodka and some dehidrated sugar cane. I leave it sit a year, delicious! Now I am going to add a few more things after seeing this vid. An old friend of mine many years ago like to use gin as he claimed the ingredients used to make gin was more benifical than vodka. You will see Amish buying vodka in the state stores for this same reason and also grain. Alcohol. Your videos are great info Steven and more Thanks! DaveyJO

[@SkillCult]

No, we don't have those here. There is a species of cherry in the northwest, but not this far south. Gin is made with herbs of some kind, like juniper berries. There are preparations like that from all over the world. Most probably started as medicinal and digestives pretty much like this.

[@Mantinae]

Great video. Please make more of these.

[@LolitasGarden]

Artichoke Manhattan. Some mixologist in Brooklyn just sold one for $15.

[@SkillCult]

Looks like there's something called Cynar, artichoke and herb liquor. It's 40.00 a bottle. Fuck that.

[@AcrylicGoblin]

Artichoke, orange peel, ginger, moonshine, and every nasty old tincture I have in my medicine cabinet... should make an interesting bitter. I just picked some artichoke, I'm looking forward to some homemade bitters!

[@gileschapman1961]

Cool something new to try. Gin and Bitters (Pink Gin) used to be a big thing here in the 70's.

[@oxbowfarm5803]

Really interesting. We do some tinctures, but not any kind of digestive tonic like this. Its got me thinking about what sorts of suitable bitter plants I grow that would make a nice local "bitters" recipe. Definitely not Artichokes or Cardoon here, you can grow them as an annual here but its a total PITA.

[@SkillCult]

I"m not sure. Goldenseal is something like the oregon grape I use. I'm not too familiar with stuff out there.

[@misfitthemad276]

Milk thistle grows wild around here, I might try making bitters using it. Thanks for the explanation of the benefits and idea.

[@SkillCult]

Not sure if it's actually bitter. The seeds contain a lot of silymarin and they aren't bitter. It grows here a little bit too, but I've never got the timing right to harvest it.

[@misfitthemad276]

Ok thanks Steven.

[@prattsgreenhousefarm9473]

That's really cool. I will have to tell my daughter of this she has some stomach problems and she has been trying some different herb teas that have helped. Thanks for sharing.

[@SkillCult]

One of the papers I was just reading on artemesia and NRF2 mentioned using it for stomach issues, including ulcers. might be worth a look. There is a lot of research on Artemesia.

[@prattsgreenhousefarm9473]

Thank you for the information Stephen. I will let her know.

[@moose2638]

Interesting, I would like to try that.

[@stacibryant3353]

Great video

[@rbwiginton7541]

Very good, thanks for sharing!

[@ScottyUtHome]

wow got sent down a rabbit hole on this topic. Just a note: Salymarin highest concentration found in seed (achenes) head.

[@SkillCult]

Thanks for that tid bit. Well, that's what I eat, but I wonder if it's when more or less mature. The top of the stem is still very bitter, so maybe that would make good tincture.

[@ScottWConvid19]

Bitter is better👍🤠

[@HomesteadOC]

Do you know about cardoon? Its basically an artichoke grown for the leaves to eat. Ive never had them, but plant abundance channel talks about them every now and then. Im guessing theyre not as bitter, so it probably wouldnt be a better substitute, but might be worth a try for a new perennial vegetable.

[@SkillCult]

Yeah, I grew it once a long time ago. It's probably less bitter I would think.

[@amysullivan4552]

This was an excellent video. Thank you so much. Do you have one for the mugwort tincture you mentioned, or can you point me towards a good one?

[@SkillCult]

No I don't. Last few years I've been using mostly orange peel and artichoke. Mugwort I would just use the dry herb.

[@earthdancing]

I have dried artichoke (from Mt Rose Herb) time to use up and lots of mugwort in my garden, do I put that in fresh oh, dry it for a few days to remove moisture. Ok. Inventing a recipe too. Thank for your help!

[@SkillCult]

I like to wilt it a bit, but it can be used fresh. Go easy on the mugwort that stuff is crazy bitter. These days I use mostly orange peels and artichoke. I will save my orange peels until a big jar is full with vodka, then strain that and use it to add to the artichoke and whatever else for a while.

[@SiyanaMin]

Можно вместо води настаивать на натуральном уксусе. Экстракция тоже будет хорошая. 🙂

[@calicodan1556]

I'll add this to my list of things to brew! Sound like it could be interesting in a mixed drink aswell, artichoke bitter martini anyone?

[@SkillCult]

someone linked an artichoke liquor called Cynar. I guess it's a thing. Makes sense. I know it's an old Southern European tonic/bitter/medicine.

[@KyleMerl]

interesting! I'd say it looks delicious but then I'd be lying. Does adding fermented foods into your diet help to obtain the same results or does this aid in digestion differently?

[@SkillCult]

I know people say that. I often will use something vinegary or a lacto fermented food after heavy meals.

[@deetea7016]

Because of what is going on recently I've made my own elixer. Healthy digestive system, healthy immune system.

[@BasBleu02]

I make several tinctures, but nothing bitter for digestion. I think I'll try this, thanks. Your process reminds me of making fire cider...do you make it, too?

[@SkillCult]

I haven't made it, but I know other people that make it. I should try it sometime.

[@JaneDoe-ql7sc]

is it possible to purchase a small bottle of the bitters from you? i'd wish to have your tonic without mugwort and, if possible, without cinnamon. also, what got you started with making the bitters? for me, what happened is - i bought a couple of artichokes day before yesterday and ate one of them. the next day my tummy felt so much better! plus - more energy! i think the bitters are a very good idea, so as to be able to have the artichoke benefits in the winter. but perhaps artichokes are sold year round these days? i will happily pay you a good price, i think. :-)

[@SkillCult]

Sorry, can't do that. You can probably buy ingredients. Artichoke stems are very bitter, but the rest is not so much.

[@Tehcarp]

I’m big on this. Not sure how much vodka costs for you (it’s robbery in bc) but freezer ‘distilling’ is a great way to remove water. For better or worse different parts of each plant will be extracted to the water and the ethanol. The ethanol will carry more at room temperature as well. I generally macerate in individual 250ml mason jars then blend. Do macerate in sunlight or darkness or without deference?

[@SkillCult]

I can get 1.75 liters 40% for about 18.00 usd in a glass bottle. I know about freezer distillation, but never tried it. That is how apple jack was made in the North East. Given this is only 40% alcohol, I guess it's like a dual extraction. I've done more intentional dual extractions with mushrooms by tincturing for a month or two, straining, then boiling the solids, reducing that and adding the alcohol back. I put them in a dark cupboard usually.

[@Pamsherbalrem]

even patients with chronic pancreatitis can benefit from bitters, I take it daily.

[@demagmusic]

I was given a bottle of an old German digestive aid / after dinner snort that was heavy on orange peel and anise. I wish I could remember what it was called... it sounds like it might be similar to what you're making. Anyone with German roots that might know?

[@SkillCult]

I want to make some this year that are really orange based. It tastes so good!

[@AnnuityConsultants]

Will most any mugwort extract tincture work? If you have fresh mugwort do you dry it along with the artichoke leaves and add to the mix after they dry?

[@SkillCult]

I did that once for a collage thing. I will eventually do it though. It would be funny to get every bite from every video ever and see how long it ends up.

[@kirstenwhitworth8079]

Nice. What do you do with the artichoke ribs? Do you use them like cardoons?

[@SkillCult]

I've messed with them, but I don't usually use them. I should try more. They are not bred for that, so they are pretty pithy and a little bitter.

[@storiesfromhinterland]

Interesting, thank you. I was wondering what to do with those old leaves, since I know the young ones you can dry and drink as a remedie liver detox tea (use just a pinch of leaves). Is it necesery to add this artemisia or is there anything else I can add, since I don't know where to buy it? Thanx

[@SkillCult]

I just use the bitter herbs I have access to and artemesias are one of them. Mugwort grows many places, so that is an option, but really artichoke is plenty bitter enough. I haven't made tea with them, just these bitters. I have a lot of leaves, but don't use very many.

[@storiesfromhinterland]

@@SkillCult Thank you very much for your answer. Will try to make this drink.

[@springmaxfield7686]

geez, who disliked this? unbelievable.

[@SkillCult]

Hi Amiga :)

[@setkacagarro-blogspot-com]

Wow started this morning with everything but the artichoke leaves and artemisia absinthium, was interested to taste as it smelled good so put 3 teasoons in a glass and added a bit of sugar to it and it was really nice, then added the bitter leaves wow now it is bitter, I am used to eating ashwagandha leaves but this was bitter😲. No wonder you add sugar!! Thank you for this recipe, my wifes family swears by schwedenbitter, no w

[@SkillCult]

Yes, it's REALLY BITTER! Sugar helps a whole lot :)

[@setkacagarro-blogspot-com]

Does the sugar add or detract from the silimaryn??

[@SkillCult]

I doubt either one.