5 Herbs to Support the Body’s Ability to Cleanse and Detoxify*

Both the seed and root of Burdock (Arctium lappa) are used in herbalism to support cleansing and detoxification. You may also spot the burly roots in the produce department of your local health food store in the fall and winter months. The roots are eaten in Chinese, Japanese, and Korean cuisine, and when cooked, they taste sweet and crisp.*

Dandelion (Taraxacum officinale) holds a special place in our hearts, as it’s traditionally our first plant harvest on our farms each year. The whole flowering plant – including the flower, leaves, and roots – support the body's cleansing and detoxification process. In addition to its herbal uses, the whole plant is also edible!*

This member of the Sunflower and Daisy family promotes healthy liver function. While the entire plant has been consumed by humans (and is safe to eat), the plant’s use as food has fallen out of favor in recent centuries. Milk Thistle (Silybum marianum) is still beloved by herbalists, carrying on a tradition that dates back to ancient Rome and Greece.*

Spilanthes (Acmella oleracea) is related to Burdock, Milk Thistle, and Dandelion, but this plant has a look all its own. It doesn’t grow petals but has a bloom the size of a large olive, mostly yellow with a red, eye-like center. This herb supports cleansing and detoxification processes and is sometimes called a Buzz Button because it has a tingly taste that makes your mouth salivate (like Echinacea but even more pronounced).*

One of the best-known Ayurvedic formulas, Triphala is actually comprised of three herbs: Amla (Phyllanthus emblica), Bibhitaki (Terminalia bellirica), and Haritaki (Terminalia chebula). Triphala means “three fruits” in Sanskrit, and it provides traditional support for cleansing and detoxification, skin health, and eye health.*