“Herbal teas are a great way to flush toxins and improve digestion,” says naturopath Jonathan Beatty. These naturally detoxifying herbs can also be found in supplement formulations.
Dandelion root has traditionally been used as a liver detoxifier, and both the roots and leaves serve as a digestive tonic. Additionally, the roots act as a mild laxative, while the leaves are sometimes used by herbalists to aid kidney function. Dandelion also helps flush the urinary tract by eliminating excess fluid from the body.
A cup of dandelion tea can be easily made by steeping 1 Tbsp dried roots and leaves (crushed) in 2/3 cup hot water for 10 to 15 minutes.
Although fresh nettle is primarily known for its stinging quality, dried nettle has some incredible detoxifying properties.
“Nettle tea is a gentle diuretic to help improve the flushing of waste through the kidneys,” Beatty says.
Nettle also contains histamine that may help with seasonal allergies—a condition many of us are currently suffering from.
Nettle leaf tea can be found in many natural health stores.
Milk thistle is widely known as a liver tonic and detoxifier. Certain components of the milk thistle plant (found primarily in the fruit and seeds) may act as a buffer between toxins and your body, preventing the toxins from binding to your liver cells and thus blocking toxin overload before it occurs.
To make milk thistle tea, add 2/3 cup boiling water to 3.5 g dried fruit and seeds, and steep for 10 to 15 minutes.
Burdock has been used in traditional Chinese medicine to clear toxins from the bloodstream, and it’s known to increase urine output. Removal of accumulated waste via kidneys, skin, and mucus membranes is another traditional use of burdock in herbal medicine. The roots contain antioxidants, while the leaves helps cleanse our mouths of unwanted microorganisms.
Those with allergies to daisies, chrysanthemums, or ragweed should be cautious of using burdock, as it’s possible they’ll be sensitive to this herb as well.
To make burdock tea, place 2 to 6 g dried burdock root in 1 cup water. Bring to a boil and simmer for 15 minutes.