Ingredients

No added sugar, no fillers, this is just dried powdered plants, that’s it.

• Chlorella: A tiny emerald freshwater algae, one of the most chlorophyll-dense foods on the planet. It brings deep green nourishment that supports everyday vitality.
• Kale Leaf: The sturdy garden green that fed European villages through winter for centuries. Dried and powdered, it delivers its minerals without the chewing marathon.
• Activated Barley: Young barley coaxed awake through sprouting, the moment a seed pours out its stored nourishment. A gentle, grassy staple for steady natural energy.
• Spinach Leaf: A mineral-rich leaf carried from ancient Persia to gardens everywhere, and to your grandmother's kitchen. It rounds out the deep green base of this blend.
• Nettle Leaf: The stinging hedgerow herb that turns kind once dried, gathered by European herbalists for ages. Nettle is famously mineral rich and supports everyday nourishment.
• Alfalfa Juice: Old Arabic tradition called alfalfa the father of foods, a plant that sends roots dozens of feet down in search of minerals. We use the juice, the concentrated green heart of the plant.
• Grape Juice Powder: Sun-ripened grapes, dried to a naturally sweet powder. It lends fruit polyphenols and a friendly flavor lift.
• Plantain Leaf: Not the banana cousin: this is the humble roadside herb old herbalists never traveled without. Prized for generations as a gentle, nourishing leaf.
• Wheat Grass: The bright young blades of the wheat plant, juice bar royalty today and a green-food tradition long before that. Grassy, vibrant, and rich in chlorophyll.
• Oat Straw Grass: The green tops of young oats, a classic of European herbal tradition. Herbalists have long reached for it to support a relaxed, balanced feeling.
• Prickly Pear Fruit: The magenta fruit of the desert cactus, beloved in Mexico for centuries. It brings sunshine, vivid betalain color, and a touch of natural sweetness.
• Bamboo Leaf: From one of the fastest growing plants on earth, bamboo leaf is a traditional Asian source of plant silica, which your body uses as part of healthy hair, skin, and nails.
• Watercress: A peppery stream-grown green the ancient Greeks swore by. It adds wild mineral character to the blend.
• Amla Berry: Ayurveda's treasured daily fruit, eaten across India for centuries. A whole-food source of vitamin C that supports everyday vitality.
• Burdock Root: Earthy gobo root from Japanese kitchens and Western herbal tradition alike. Its prebiotic fiber helps keep normal digestion happy.
• Kudzu: A vigorous vine with deep roots in traditional Chinese herbal practice, prized for generations as a cooling, balancing plant.
• Dandelion Root: The herbalist's old standby, dug from meadows and dried with care. Its natural inulin supports normal digestion.
• Amaranth Sprout: The sacred grain of the Aztecs, caught at the sprout stage when its nourishment surges. Tiny plant, big heritage.
• Dandelion Leaf: The bright, bitter greens of the same cheerful meadow plant, traditional springtime fare across Europe. Bitter greens are how many cultures welcome normal digestion to the table.
• Apple Pectin: The soluble fiber apples are famous for, concentrated from the fruit. It supports regularity and gives friendly flora something to feast on.
• Moringa Leaf: The leaf of the beloved drumstick tree of India and Africa, eaten as a daily green for generations. Naturally rich in minerals and deep green goodness.
• Ginseng Root (Siberian): The hardy northern root, also called eleuthero, prized in Russian herbal tradition for resilience. A classic companion for stamina and everyday energy.
• Parsley Leaf: The garnish that always deserved better. A Mediterranean staple, bright with chlorophyll and minerals.
• Chia Sprout: The famed seed of Aztec runners, sprouted to unlock its stores. Gentle plant nourishment with a proud history.
• Ginkgo Leaf: From a tree older than the dinosaurs, planted beside temples across Asia for millennia. Tradition prizes ginkgo as a companion for normal mental clarity and focus.
• Nopal Cactus: The paddle cactus of Mexican kitchens, grilled, juiced, and loved for centuries. Its gentle mucilage and fiber support normal digestion.
• Astragalus Root: A cornerstone root of traditional Chinese herbal practice, simmered into family soups for generations. Long prized for helping maintain a healthy immune system.
• Arugula Leaf: The peppery Mediterranean salad green the Romans adored. It brings zesty cruciferous character to the mix.
• Monkfruit: A small round fruit from the misty hills of southern China, dried by monks for centuries. Naturally sweet without sugar, it lends gentle sweetness and nothing more.
• Licorice Root: One of the most used roots in herbal traditions from China to Egypt, naturally sweet and rounding. Herbalists prize it for harmonizing a blend.
• Purslane: A succulent wild green eaten from Greece to Mexico, and one of the rare plants carrying omega 3 fats. A true forager's favorite.
• Red Raspberry Leaf: The leaf behind generations of European cottage teas. Gentle, traditional, and quietly nourishing.
• Chickweed: A tender wild green that carpets gardens in spring, long gathered by foragers and herbalists. Mild, mineral rich, and unassuming.
• Gotu Kola: A creeping herb of Asian wetlands, treasured in Ayurvedic practice and nibbled fresh in Sri Lankan gardens. Tradition prizes it as a companion for calm focus.
• Hu Zhang: Japanese knotweed, a stalwart of traditional Chinese herbal practice and one of nature's richest sources of resveratrol, the famous grape-skin polyphenol.
• Malic Acid (from green apples): The bright, mouthwatering tang of green apples in its natural form. Malic acid is part of how every cell in your body makes its everyday energy.
• Papaya Juice Concentrate: Golden tropical papaya, the fruit that famously carries its own enzymes. A traditional after-meal delight that supports normal digestion.
• Red Clover Blossom: The honey-scented meadow bloom bees adore, dried at its peak. A gentle classic of Western herbal tradition.
• Chicory Root: The blue-flowered roadside plant French cafes roast like coffee. Its root is loaded with inulin, a favorite food of friendly gut flora.
• Yellow Dock Root: A deep taproot from old European herbal practice, earthy and grounding, traditionally paired with mineral-rich foods.
• Dulce (Dulse): A rosy sea vegetable snacked on by Irish and Icelandic coast dwellers for a thousand years. It brings minerals straight from the ocean, including natural iodine.
• Bladderwrack: The classic bladed seaweed of cold Atlantic shores, gathered at low tide for centuries. A traditional sea source of trace minerals.

All herbal formulas from Markus Products are non-GMO, organic or sustainable, and wildcrafted.“Sustainably wildcrafted” means harvested by hand, from virgin wilderness far from civilization. For example: pine needles from Shasta, California, Mallow and Lambsquarters from Durango, Colorado, and Gubinge Kakadu Plum harvested by tribal natives in the Australian outback. We go out of our way to get you the most pristine, rare, pure herbs possible, no matter the cost! No herbs are from China, all products are assembled/packaged here in America in an American facility operating under current Good Manufacturing Practices.