detox.

Wild-harvested dandelion root, slow-roasted in small batches until it smells almost like coffee: a dark, reddish-brown, caffeine-free brew tasting of roasted chicory and scorched c

$12.50

A rice-paper-wrapped disc of ripe pu-erh from old-growth gardens in Yunnan: earthy and deep, scented with dried fruit and old wood, and good for many steepings.

$28.00

Olive-green kelp and deep maroon dulse, hand-harvested at low tide, dried by sun and wind, and flaked for seasoning.

$13.50

Young wheatgrass, cut before it seeds, juiced and spray-dried within hours into a fine green powder that clouds to deep jade in a glass of cold water.

$19.00

A tincture pressed from burdock's long, dark taproot alone: bitter, earthy and faintly sweet underneath, taken in a little water before meals in the old bitters tradition.

$20.50

Pale, linen-colored marshmallow root, harvested young in the Balkans and steeped cold overnight into a smooth, mild, faintly silky tea to sip through the day, chilled or gently war

$13.50

Small, deep green tablets of chlorella, a single-celled freshwater alga with its tough wall cracked before pressing: a daily green food with a faint scent of pond and seaweed.

$22.00

Stinging nettle and dandelion root steeped into a bracing green bitters, murky and mineral, for ten drops on the tongue before you sit down to eat.

$17.50

Milk thistle seed extract (silymarin) in capsules: the seed of the marbled-leaf thistle Pliny wrote of and medieval monks grew in cloister gardens.

$19.00