Make Your Own Bitter Drops: Recipes and Instructions According to Hildegard von Bingen

Anyone who has once tasted the characteristic flavor of a high-quality bitter drop on their tongue immediately understands why these small bottles have held a firm place in monastery kitchens and natural pharmacies for centuries. The bitter note, which briefly flashes and then gives way to a pleasant warming sensation, is no accident—it is the result of carefully selected herbs that Hildegard of Bingen described with great appreciation in her preserved writings. Today, homemade herbal drops are experiencing a renaissance, and for good reason: you know exactly what’s inside, can rely on traditional recipes, and connect with ancient knowledge passed down through generations. In this article, we show you how to make your own bitter drops following the tradition of monastic medicine—with recipes, step-by-step instructions, and the background knowledge that Hildegard’s herbal philosophy provides.

Hildegard of Bingen and the knowledge of bitter substances

Hildegard of Bingen (1098–1179) was one of the most important scholars of the Middle Ages. As a Benedictine, mystic, and natural scientist, she left behind a comprehensive body of work that goes far beyond theology and music. In her natural history writings Physica and Causae et Curae, she meticulously documented which plants, stones, and animals she valued—and why. Particularly notable is her fondness for herbs with bitter flavor notes, which she described as especially powerful and invigorating. For Hildegard, bitterness was not an unpleasant evil but a sign of the plant’s inner strength.

Her central concept was the so-called Viriditas – the "green power" of nature, that living force active in plants, animals, and humans, which Hildegard saw as a divine gift. This green power was especially strong in herbs with an intense scent or pronounced taste. Wormwood, gentian, yarrow, and chicory are among the plants frequently mentioned in her writings and still considered classic bitter plants in monastic medicine. It is fascinating to see how modern Hildegard’s observations appear when compared with today’s ethnobotanical knowledge.

"Whoever takes a little bitterness daily keeps themselves in good order" – paraphrased from Hildegard of Bingen, Physica, 12th century. This traditional view reflects the understanding of bitter plants in European herbal medicine, which remains alive in natural healing practices today.

The monasteries of the Middle Ages were the knowledge centers of their time. In their gardens – the so-called hortus gardens – medicinal plants were systematically cultivated, and their properties were recorded in herbal books. Hildegard's monastery on the Rupertsberg near Bingen was one of these centers, and her recipes were passed down from generation to generation. Today, we can draw on this heritage and integrate it into our modern lifestyle – for example, in the form of self-made bitter tinctures produced according to the old monastic tradition. Hildegard von Bingen products

The most important bitter herbs for your homemade tinctures

Before we turn to the actual recipes, it is important to get to know the main players. Not every herb is equally suitable for every person and situation, and especially the combination of different bitter plants makes a good tincture recipe. The following herbs are traditionally considered the most important representatives of the European bitter plant tradition and were partly already mentioned in Hildegard's writings.

The so-called "true" bitter herbs are characterized by their content of bitter substances – including bitter acids, secoiridoids, and amarogentin. In monastic medicine, they were traditionally extracted with alcohol or water to concentrate and preserve their valuable ingredients.

These bitter herbs are traditionally suitable for bitter tinctures:

• Gentian (Gentiana lutea): The yellow gentian is considered one of Europe's strongest bitter herbs and has been known in herbal medicine since antiquity. In monastic medicine, it was traditionally called the "root of strength" and used in small amounts as an ingredient in herbal liqueurs and extracts.
• Wormwood (Artemisia absinthium): Hildegard of Bingen dedicated a special section to wormwood in her Physica and valued it as a particularly powerful herb. Wormwood is one of the most intense bitter herbs and is traditionally used very sparingly.
• Yarrow (Achillea millefolium): Yarrow, with its mildly bitter, aromatic taste, is one of the most versatile herbs in European folk medicine. In Hildegard's writings, it is referred to as a "noble herb," traditionally used in many herbal mixtures.
• Artichoke (Cynara scolymus): Although artichoke was less common as a cultivated plant in Germany during Hildegard’s time, it is now one of the classic bitter plants in European naturopathy. Liver products from Bitterkraft Its bitter compound cynarin has been traditionally known since the Mediterranean region.
• Chicory (Cichorium intybus): The blue-flowering chicory was well known to Hildegard and is mentioned in her works as a strengthening herb. Its root contains bitter compounds traditionally used for herbal extracts.
• Centaury (Centaurium erythraea): The name itself reveals its historical appreciation – this herb was considered worth a thousand guilders. It is one of the classic bitter herbs of European monastery medicine and has traditionally been used for centuries as an herbal extract.
• Dandelion (Taraxacum officinale): The ubiquitous dandelion is one of the most accessible bitter plants and can be gathered depending on the season and location. Leaves, root, and flowers contain various bitter compounds and aromatic substances that are traditionally valued.

What is behind the bitter compounds?

Bitter compounds are secondary plant substances that plants originally developed as protection against herbivores. Chemically, they belong to various groups: iridoids (like in gentian), sesquiterpene lactones (like in wormwood), flavonoids, and alkaloids. In European herbal tradition, bitter plant parts – especially roots, barks, and leaves – have been used for thousands of years as herbal teas, tinctures, and extracts. Bitter herb mixtures were a fixed part of daily rituals, especially in medieval monastery medicine. BitterKraft Original

When gathering or buying herbs, you should pay attention to quality: organically certified herbs or those from controlled wild harvesting are preferred, as bitter compounds can be sensitive to growing conditions. Dried herbs from health food stores or pharmacies are also a good and reliable choice, especially for beginners. all Bitterkraft products

Step-by-step guide: How to make bitter drops in the monastery style yourself

Making your own herbal drops is easier than many think. You don’t need special equipment, just a clean screw-top jar, high-proof alcohol as the extraction medium, and your selected herbs. The basic principle is a tincture or maceration: the herbs are soaked in alcohol, steep for several weeks, and the finished extract is then filtered and bottled. This technique was already known and widespread in medieval monasteries.

For making herbal drops at home, food-grade alcohol with 40–60% vol. is usually used – for example, grain spirit, vodka, or special extraction alcohol from health food stores. Higher-proof alcohol (60–70% vol.) is especially suitable for woody roots and barks, while 40% is sufficient for delicate leaves and flowers.

Here is the basic instruction based on traditional monastery recipes:

Basic Recipe: Classic Bitter Herb Tincture in Monastery Style

Ingredients:
• 10 g dried wormwood herb
• 10 g dried yarrow
• 10 g dried dandelion root
• 5 g dried centaury herb
• 5 g dried chicory root
• 500 ml grain spirit or vodka (40% vol.)

Preparation:
1. Coarsely crush all dried herbs (do not grind too finely).
2. Place in a clean, sterile screw-top jar (at least 750 ml).
3. Pour the alcohol over so that all herbs are completely covered.
4. Seal and let steep in a dark, cool place for 4–6 weeks.
5. Shake gently daily or every few days.
6. After the steeping time, strain through a fine sieve or muslin cloth, pressing well.
7. Fill into dark dropper bottles (e.g., 30 ml or 50 ml).
8. Store in a cool, dark place – shelf life approx. 1–2 years.

In addition to this basic recipe, there are many variations you can try. If you want to soften the intensity of the bitter notes, you can add herbs like fennel, anise, or ginger – these bring aromatic warmth and round off the flavor of the blend. In the Hildegard tradition, aromatic spices like galangal, nutmeg, and ginger also played an important role, as they were considered particularly invigorating. Gut and Digestion Products

Three Proven Recipes: Inspired by Hildegard's Herbal Knowledge

Over centuries, monastery pharmacists and herbalists developed countless variations of bitter herb drops. The following three recipes are inspired by Hildegard's herbal philosophy and based on traditional monastery recipes. Each blend has its own character and can be adjusted according to personal preference and the availability of herbs.

Recipe 1: "Hildegard's Green Power Drops" – The Classic Monastery Recipe

This recipe closely follows the herbs especially highlighted in Hildegard’s writings. It is intense and complex in flavor – a true monastery experience.

Ingredients for 500 ml:
• 15 g wormwood herb (dried)
• 10 g yarrow (flowers and leaves, dried)
• 8 g gentian root (dried, finely cut)
• 5 g chicory root (dried)
• 5 g calamus root (dried) – mentioned as a special spice herb in Hildegard’s writings
• 500 ml grain spirit or base alcohol 40% vol.

Steeping time: 6 weeks | Traditional dosage: 15–20 drops in some water before meals

Recipe 2: “Gentle Monastery Bitter” – Suitable for beginners

Those making bitter drops for the first time are well advised to use this milder blend. Fennel and ginger provide a pleasant aromatic note that balances the bitterness.

Ingredients for 500 ml:
• 15 g dandelion root (dried)
• 10 g yarrow (dried)
• 10 g centaury (dried)
• 5 g fennel seeds (lightly crushed)
• 5 g fresh or dried ginger
• 500 ml vodka 40% vol.

Steeping time: 4 weeks | Traditional dosage: 10–15 drops in some water

Recipe 3: “Monastery Garden Elixir” – Seasonal and regional

This recipe relies on local, easily available herbs and can be varied according to the season. It is entirely in the tradition of regional herbal medicine, which Hildegard valued so highly.

Ingredients for 500 ml:
• 15 g artichoke leaves (dried)
• 10 g chicory root or leaves (dried)
• 10 g dandelion leaves and root mixed (dried)
• 8 g milk thistle fruits (lightly crushed) Liver products from Bitterkraft
• 5 g coriander seeds (lightly crushed)
• 500 ml grain spirit 40% vol.

Steeping time: 5 weeks | Traditional dosage: 15–20 drops in some water

All three recipes can be adjusted to personal taste. Those who want a more intense bitterness can slightly increase the amount of gentian or wormwood. Those who prefer a sweeter note can add dried orange peels or a small piece of cinnamon stick – these ingredients were also used in medieval monastery kitchens and are historically well documented. Fasting products

Important when making yourself: Wormwood and gentian are very intensely bitter herbs – start with the recommended amounts and increase cautiously if needed. Herbal tinctures are concentrated extracts and are traditionally used in small amounts (drop dosage), not by the spoonful.

Traditional application rituals and storage of your bitter drops

In monastic medicine, the regular, ritual intake of herbal extracts was as important as the herbs themselves. Hildegard von Bingen emphasized in her writings the value of order and rhythm in daily life – and this also includes the conscious, mindful intake of herbs. A small daily ritual around your homemade bitter tincture drops can help keep this tradition alive and support overall well-being.

Traditionally, bitter herb drops were taken before meals – usually in the morning and/or before lunch. The usual dosage in monastic tradition was 10–20 drops dissolved in a small sip of water or herbal tea. It was important to consciously perceive the bitter note and not mask it with fruit juice or sweetness – because this perception of bitterness is part of the centuries-old tradition. Immune system products

For storing your homemade drops, dark glass bottles with droppers, as found in pharmacies or health food stores, are suitable. Brown or blue glass bottles protect the sensitive plant substances from light exposure. Store your drops in a cool, dark place, tightly closed – a refrigerator or a cool cellar is ideal. Properly made and stored, alcoholic herbal tinctures can last up to two years, although fresher tinctures are generally more aromatic and intense. Label each bottle with the contents and the preparation date – this not only helps with quality control but is also a nice documentation of your growing herbal knowledge.

An ethnobotanical review of the European bitter plant tradition (Wichtl, Teedrogen und Phytopharmaka, 6th ed.) describes that herbal extracts from Gentiana, Artemisia, and Centaurium are among the oldest and most widespread folk remedies in Europe and are documented in almost all Central European herbal traditions – including Benedictine monastic medicine.

If you want to deepen your herbal practice, you can also introduce a so-called herbal diary practice: note which herbal mixture you prepared when, how it smells and tastes, and how you feel while using it. This kind of mindful documentation was common in monasteries and is now a wonderful way to gradually approach the extensive knowledge of herbal medicine. The knowledge of Hildegard's herbal treasures is inexhaustible – and making your own bitter tincture drops is a wonderful introduction to this living tradition. Hildegard von Bingen products