Once upon a time, humans ate a diverse array of the plants surrounding us-- many of which tasted mildly (or seriously) bitter. The human gastrointestinal tract and liver developed a complex relationship with bitterness, and our bodies greatly benefit from this flavor for healthy function.
In this class, Community Herbalist Sarah Sorci will briefly discuss the disappearance of bitterness from American agriculture and diet. We will explore the range of effects that bitterness has on the body, including stimulation of digestive secretions, improved absorption of nutrients and fats, support of healthy blood glucose levels and weight, and more. Sarah will describe the specific properties of some of her favorite bitter herbs, focusing on those that can be cultivated or sustainably wild-harvested in New York State. Numerous samples will be offered.