Gentiana lutea
Gentian
Gentian is a bitter pill to swallow as it contains some of the most bitter substances known, and yet it has a long and extensive history in traditional healing systems.
Bitter & Pungent
Gentian’s use as a bitter is so revered that the word “gentian” translates to “dragon gallbladder herb” in both Chinese and Korean, expressing this plant’s affinity for this organ. This is due to its most important chemical constituents: secoiridoid glycosides.
The species in the Gentiana genus and the broader Gentianaceae family all contain glycosides in both their roots and aerial parts, however, they are isolated mostly in the cortex of the root and include gentiopicroside (also known as gentiamarine and gentiopicrine) and amarogentin. Although gentiopicroside is the main constituent in gentian, amarogentin is 5,000 times more bitter.
G. lutea root first gained popularity for its traditional use as an herbal ally, and then for the manufacture of alcoholic beverages due to its high volume of non-crystallizable sugar. In fact, gentian-flavored beer was consumed before hops became prevalent, and in the 18th century, dinner parties concluded with gentian wine to improve digestion after a meal. It’s the main flavor in Angostura bitters, Stockton bitters, and vermouth, with both Angostura and Stockton bitters being originally used as digestive tonics, and in the carbonated beverage Moxie.
Due to this, along with wide geographic distribution, tradition, and the notable size of its root, wild G. lutea became overharvested and is now protected by environmental laws in its native European range. United Plant Savers includes Gentian spp. on its “To-Watch” list of plants for which there are overharvesting concerns and must be protected in order to not fall into the “At Risk” status of plants which are very vulnerable to overharvesting.