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Bitter Herbs

Bitter herbs are herbs which have a bitter taste and have the power of stimulating the gastro-intestinal mucous membrane without affecting the general system.

Bitters can be further classified into simple bitters (eg. Gentian root, Quassia, Centaury); aromatic bitters (eg. Angelica, Rosemary, Celery, and Dandelion); hot or acrid bitters (eg. Ginger); astringent bitters (eg. Bayberry bark). Bitters also range from strong to mild. Below is a list of some bitter herbs:

Angelica root (Angelica archangelica)
Bayberry (Myrica cerifera)
Bitter orange (Citrus x aurantium)
Burdock (Arctium lappa)
Calamus (Acorus calamus)
Centaury (Centaurium erythraea)
Chamomile (Matricaria chamomilla)
Chicory (Cichorium intybus)
Cinchona (Cinchona spp.)
Coriander (Coriandrum sativum)
Condurango (Marsdenia condurango)
Dandelion root (Taraxacum officinale)
Devil’s Claw (Harpagophytum procumbens)
Gentian (Gentiana lutea)
Ginger (Zingiber officinale)
Holy Thistle / Blessed Thistle (Cnicus benedictus)
Horehound (Marrubium vulgare)
Hops (Humulus lupulus)
Lesser galangal (Alpinia officinarum)
Milk Thistle (Silybum marianum)
Quassia (Quassia excelsa)
Rhubarb (Rheum spp.)
Rue (Ruta spp.)
Sorrel (Rumex acetosa)
Sow Thistle (Sonchus oleraceus)
Tansy (Tanacetum vulgare)
Wild Lettuce (Lactuca virosa)
Wormwood (Artemisia absinthium)
Yarrow (Achillea millefolium)

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