Herbs For Liver Problems

For teas, the rule of thumb is, one teaspoon of herb per cup of boiling water unless otherwise noted.
Unless otherwise noted, steep leaves 5 to 10 minutes in a covered container, twigs, bark and roots, steep 10 to 15 minutes (covered).

Black Cohosh - 1 teaspoon per cup of water in a tea. not one of your better tasting herbs, available now in capsules.
Blessed Thistle - most often taken in capsule form now.
Burdock - one ounce per cup of boiling water, infused for 15 minutes.
Dandelion - Tea, 1 to 2 teaspoons shredded root (or mix of root and leaves) in a cup of cold water. Heat and boil one minute. Let stand 8 hours. Drink two ounce installments throughout the day, up to 2 cups a day, for 3 to 6 weeks.
Garlic - crushed or sliced, good on toast. Also available in a capsule to prevent garlic breath.
Golden Seal - generally available in a powder, add to hot water, only steep 5 minutes.
Horseradish - fresh ground, very strong flavored but very much an internal cleanser (and will clear your sinuses also!). Hyssop - used in a tea, 1 tsp per cup of boiling water, steep covered.
Parsley - NOT just a decoration on the plate. Can be used as an ingredient in soups and sauces, also some use it in a tea.
Peppermint - in a tea 2 to 3 tsp leaves, to one cup boiling water.. let steep 10 minutes, covered.
Uva Ursi - tea, 1 tsp herb per cup of boiling water, steep covered.
Yarrow - pour 1 cup boiling water over 1 - 2 tsp of the leaves and flowers... steep for 10 minutes covered, take 1 cup 2 -3 times a day after meals.