Bitter herbs have a long history in herbal traditions around the world, and this tea brings together three of the most respected ones. Milk thistle seed, dandelion root, and burdock root each have a long history of traditional use as liver-supportive herbs. The flavor is earthy and pleasantly bitter, the kind of taste that grows on you over time.
Ingredients
- 1 tsp milk thistle seed
- 1 tsp dandelion root
- 1 tsp burdock root
- 2 cups water
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Combine the milk thistle seed, dandelion root, and burdock root in a small saucepan with the water.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Strain into a mug and let it cool slightly before drinking.
Notes
- These are all hard roots and seeds, so they need to be simmered (decocted), not just steeped. A quick steep will not extract enough of the beneficial compounds.
- If the bitterness is too strong at first, add a teaspoon of Duck River honey and a squeeze of lemon.
- Drink 1 to 2 cups daily, preferably 15 to 30 minutes before meals.
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