Definition: bitter-tasting plant with a tonic effect on the entire digestive system. A bitter plant is always :
- Aperitif
- Cholagogue
- Hepatic digestive (as well as liver detoxifying)
- Hypocholesterolemic
- Laxative
- Pancreatic (secretion of pancreatic hormones that regulate blood sugar levels)
- Sialagogue (stimulates saliva production, as well as all other digestive juices)
Bitter herbs are useful in many situations, including fatigue, convalescence, lack of appetite, ulcers, flatulence and bloating.
The bitter taste is unpleasant, but effective!
Bitter herbs are powerful tonics for the digestive system, so their invigorating action has positive repercussions on overall health. These plants are used in small quantities. Their taste is generally considered unpleasant (especially for children), but this is also a matter of habit.
Some people who want to benefit from the properties of bitter plants, but don’t like the taste, may have the mistaken idea of buying them in capsule form. Unfortunately, taste is part of medicine. The detection of bitterness by the taste buds is linked to the central nervous system, which releases the digestive hormone gastrin and provokes a number of reactions in the digestive system, such as the production of saliva, bile and insulin. Without bitterness, these reactions do not take place, and the effectiveness of bitter herbs in capsules is therefore greatly reduced.
Bitter, but pleasant… it’s possible!
There are moderately and strongly bitter plants used for therapeutic purposes, but these take some getting used to for many of us. On the other hand, to maintain a healthy digestive system or to whet the appetite, there are several salads whose bitterness is pleasant for most of us. These include arugula,endive, chicory, radicchio and lovage. And the list continues with grapefruit, cabbage,eggplant,asparagus,artichoke blossom and celery, all of which have their share of bitterness, but are normally pleasant for most people… Except little ones.
Cooking tips :
Add bitter foods to your highest-fat dishes. Fat and bitterness make great cooking duos. While bitter foods modulate the fatty taste and aid digestion, fat softens the bitter taste.
The bitterness that is part of our little sins
Bitter taste is a taste that can be learned… Once you get used to it, it can even become addictive. Here’s a list of bitter products that have their share of fans:
- Dark chocolate
- Coffee, tea
- Beer, especially IPA, which is very bitter
- Absinthe, Aperol, Campari, Jägermeister
Bitter plants
Strongly bitter plants:
These plants are used in small doses. They are too powerful and unpleasant to taste to be ingested in large doses.
Absinth (Artemisia absinthium) #ref:9##ref:21##ref:118##ref:122#, Common Wormwood (Artemisia vulgaris) #ref:14##ref:20##ref:24##ref:41##ref:44##ref:118#, Artichoke (Cynara cardunculus var. scolymus)– the leaf (because the flower is very sweet) #ref:9##ref:41##ref:118#, Eupatorium (Eupatorium perfoliatum) #ref:44##ref:118# #ref:44##ref:118#, Gentian (Gentiana lutea) #ref:9##ref:20##ref:41##ref:44##ref:55##ref:107##ref:108##ref:118#, Goldenseal (Hydrastis canadensis ) #ref:28##ref:41##ref:44#, White Marrubium (Marrubium vulgare) #ref:9##ref:24##ref:44##ref:118#, Rue (Ruta graveolens) #ref:44##ref:140#, Tansy (Tanacetum vulgare) #ref:9##ref:44##ref:58##ref:118#
Mild to medium bitters:
These plants will be easier to integrate into your daily routine and will be able to deliver their overall toning benefits over the long term. Please note: as the appreciation of bitter taste is something to be learned, beware, as some “sweet” plants may not be pleasant to unaccustomed palates.
Yarrow (Achillea millefolium) #ref:9##ref:20##ref:24##ref:28##ref:41##ref:44##ref:189#, Agrimony (Agrimonia eupatoria) #ref:28##ref:41##ref:44#, Elecampane (Inula helenium) #ref:14##ref:20##ref:41##ref:118#, Blessed thistle (Cnicus benedictus) #ref:9##ref:17##ref:21##ref:55##ref:86##ref:118#, Chicory (Cichorium intybus) #ref:9##ref:118#
Barberry (Berberis vulgaris) #ref:9##ref:44##ref:58#, Chamomile (Tanacetum parthenium) #ref:20# #ref:44##ref:140#, Hops (Humulus lupulus) #ref:9##ref:20##ref:24##ref:41##ref:58##ref:67##ref:108##ref:118#, Lovage (Levisticum officinale ) #ref:6##ref:118##ref:140#, Dandelion (Taraxacum officinal) #ref:9##ref:20##ref:44##ref:118#
Taking care of yourself…
Contraindications to bitter plants :
Bitter herbs should be avoided in all situations where stimulation of the exocrine glands (particularly those of the digestive tract) and peristaltic movement is proscribed. That is#ref:44# :
- For pregnant women
- Kidney stones
- In case of gallbladder disease
- Dysmenorrhea (pain during menstruation)
- Gastroesophageal reflux disease
- For hiatal hernias
- For gastritis
- In case of peptic ulcer
Be sure to read the associated plant data sheet for information on preferred systems, restrictions and possible interactions.
Bitter plant: good uses
Issues: Fatigue and convalescence
First and foremost, we look for tonic and adaptogenic plants. These plants are specialists in restoring the energy needed to get back into shape.
Bitter herbs are generally tonics, specializing in restoring the digestive system, improving appetite and, in short, boosting energy by improving nutrient absorption.
Herbs with a hepatoprotective effect will be useful if fatigue comes from an ailing liver.
Plants with a hypertensive effect can give energy if blood pressure is very low. Sometimes, fatigue is due to the stress created by high blood pressure. Blood pressure should be checked before being raised.
Nutritious plants help to make up for deficiencies that may be at the root of chronic fatigue.
Useful plants: wormwood, acore odorant, ashwagandha, angelica, elecampane, eleutherococcus, gentian, ginseng, American ginseng, nettle.
Note: prolonged fatigue without a justifying event may be a symptom of serious illness or hormonal disorders: talk to your doctor.
Issue: Lack of appetite
To stimulate the appetite, there’s nothing better than aperitif plants. However, depending on the cause of the problem, they can be combined with plants with the following properties:
– Bitter, digestive: stimulate the digestive system to create the sensation of hunger. However, aperitive, digestive and bitter properties are grouped together, so plants with one of these properties often have the other two.
– Choleretics and cholagogues: increase the flow of bile, a digestive juice used by the small intestine;
– Aromatic: stimulates the gastrointestinal mucosa;
– Antiemetics: relieve heartache, the urge to vomit or, on the contrary, force vomiting (emetic or, more drastically, purgative plant).
Useful plants: Wormwood, sweet flag, angelica, elecampane, fenugreek, gentian, ginger, lemon balm, mint, dandelion, licorice, rosemary
Note: lack of appetite is often a symptom of a problem. If it continues without an obvious cause, you should see a doctor, especially if you notice any of the following signs: tiredness, rapid weight loss, disgust, bleeding, swollen glands. They could be hiding very serious health problems.
Issues: Stomach ulcers, gastritis, intestinal ulcers.
Emollient plants are the experts, protecting and helping the mucosa to heal. However, they must also be complemented by plants with the following properties:
– Antibacterial, antiseptic: fight H. Pylori bacteria (if this is the cause of the ulcer);
– Astringent (mild): tightens the mucosa;
– Bitter: stimulates repair of digestive walls;
– Alkalifying: fight acidity;
– Vulnerary: heals mucosal lesions.
Recommended plants: Ginger, licorice, garlic, cabbage, gentian, marigold, marshmallow, sweet gale, turmeric, lemon balm, plantain, German chamomile.
Anti-ulcer fruit salad by J. A. Duke #ref:90#: cube-cut fruit (banana, pineapple, blueberry) seasoned with cinnamon, ground cloves and grated ginger. Can be sweetened with a little honey.
Issue: Flatulence and bloating
Carminative plants are the great experts in flatulence and bloating disorders. However, depending on the cause of the problem, they can be combined with plants with the following properties:
– Antiputrid: cleanse the digestive tract in the event of poor fermentation;
– Bitter or digestive, aromatic: support digestion;
– Antispasmodic: calms the smooth musculature of the digestive tract;
– Choleretic and cholagogic: increase the flow of bile, a digestive juice used by the small intestine.
Useful plants: wormwood, dill, angelica, green anise, tarragon, mint, parsley, rosemary, savory, sage, thyme.
Note: sometimes, eating more slowly, chewing well and not working while eating are enough to solve the problem. If you have a recurring problem, you may want to check for lactose intolerance,
Bitterness not only benefits the digestive system
Bitter plants and the heart
Improving digestion reduces pressure on the heart. Bitter, calming plants such as valerian and hops are the specialists here.
Bitter plants and the reproductive system
Most bitter plants are emmenagogues. In fact, they help to start menstruation, and are therefore contraindicated for pregnant women and generally to be avoided by women at the start of menstruation, as they can intensify cramps.
Bitter plants and the nervous system
Bitter herbs are general tonics. They support the nervous system when it is depressed. Here, the specialists are gentian, mugwort and wormwood.
The right active ingredients and solvents for bitters
Depending on the plant, bitter principles are often sesquiterpene lactones, diterpenes or monoterpenes (also called iridoids). The term lactone brings to mind milky, i.e. milk, and these are in fact recognized by a very bitter white juice that is moderately (but sufficiently) soluble in water and very soluble in alcohol. Other bitter principles are found in alkaloids (including quinine and caffeine) or polyphenols (such as flavonoids, coumarins and anthocyanins). These components are all more or less soluble in water, but they are nonetheless sufficiently so – the proof is in the taste!
In addition to water, vinegar and alcohol are also suitable for extracting bitter principles.
The bitter taste is the one most easily detected by the human tongue?
Bitter taste is by far the most sensitive, but also the most complex of all tastes.
Sensitive palates start to detect it at 8 µM, i.e. around 1,000 times less particles than are needed to detect sweet or salty taste, and 100 times less than for acidic taste. As a result, some people perceive the taste of very bitter plants such as absinth even when diluted 1:30,000#ref:44#. Be sure to check the dosage of very bitter plants: an excess could well make your formulations undrinkable!
Why such sensitivity to a taste that’s not particularly pleasant? In reality, it’s a protective mechanism. Originally, bitter tastes were developed by plants to protect themselves from herbivores… bitterness meant “be careful, I’m not to be eaten”.
Indeed, many toxic principles produced by plants have a bitter taste. So we stop eating them long before we’re poisoned.
Humans have therefore developed a hypersensitivity to bitterness to avoid being poisoned. For example, if we eat lupin seeds, a strong bitter taste lets us know that the seeds have not been sufficiently leached to be eaten safely. All bitter substances are far from toxic, but as they strongly stimulate the entire digestive system, they are still plants to be used regularly, but in moderation!
Did you know?
Your ability to detect bitter taste is mainly dictated by your genetics, which vary according to geography, among other factors.
Thus, the vast majority of people in West Africa can detect very small amounts of bitterness, but in the United States, just under half the population can detect it at the same dose#ref:191#.
Photo credit:
Common wormwood: Topjabot, Artichoke: Frédéric Wagner, Eupatorium: Pandries, Gentian: Bernd Haynold, Goldenseal: Audray Pepin, Marrube: Raul654, Rue: Dinkum, Tansy: Dominicus Johannes Bergsma, Yarrow: Audray Pepin, Agrimony: Michel Leduc, Blessed thistle: H. Zell, Chicory: Père Igor, Barberry: Christoph Bernard, Chamomile: H. Zell, Hops: Nicolas Hills, Lovage: Michel Leduc, Dandelion: Père Igor, Lovage: Michel Leduc, Yarrow: Audray Pepin. Zell, Chicory: Père Igor, Barberry: Christoph Bernard, Chamomile: H. Zell, Hops: Nicolas Hills, Lovage: Michel Leduc, Dandelion: Jean-Marc Pascolo