Make a large batch of this liver-supportive tea and sip on it throughout the week. The roots are made into a tea through the decoction process—a long simmering method to extract the properties in dried roots and berries. Then the dried leafy herbs are added to steep. Serve tea warm, room temperature, or over ice on a hot summer day! Quart jars of the tea can be stored in your refrigerator for up to a week.
Ingredients
8 cups
water
¼ cups
dried dandelion root
¼ cups
dried burdock root
2 tablespoons
chopped
fresh ginger
(or more)
¼ cups
dried red clover
¼ cups
dried nettles
2 tablespoons
dried orange peel
2 tablespoons
dried lemongrass
