"You almost can't say enough about this wonderful, versatile herb. It's a delicious nutrient-rich food on it's own, and because it supports the liver, it is great for skin ailments of many kinds. From detoxifying to relieving arthritis, and even slowing tumor growth, burdock is an excellent and safe herb with a multitude of uses. "

                                         --Dorsey Ney, Certified Herbalist and Owner of Healthy Heart-Healthy Pleasures

 

Common Name:        burdock, beggar's buttons, burr seed, cockle button, or yellow vetch

Botanical  Name:       Arctium iappa

Parts Used:                 root, seeds

 

Burdock is a tonic, so it can be taken for long periods of time to support the body and balance blood chemistry (alterative). It is excellent taken internally for skin ailments, boils, eczema and psoriasis, as it supports the liver, and this helps keep the blood free of the toxins that often show themselves in the condition of our skin. Burdock's bitter quality stimulates digestion and its diuretic action reduces fluid retention and inflammation (antiphlogistic). It's useful during any kind of respiratory or other infection, as it helps the body release toxins through increasing sweating (diaphoretic), and its expectorant quality helps loosen and thin mucous so that it may be expelled from respiratory passages. Burdock is also considered an aphrodisiac.

 

Burdock root is a delicious and nutritious vegetable. Its roots grow very deep into the ground -- as much as two feet -- making it rich in minerals. 

 

YOU MIGHT LIKE TO TRY:

 

If you'd like to plant burdock in your garden, it grows easily from seeds planted in spring. Thin seedlings to 6 inches apart. The plant tolerates most so. but prefers moist, rich soil and full sun. You can mix wood chips and sawdust into burdock beds to keep the soil loose, so the roots are easier to harvest. 

 

Burdock root can be purchased in some natural food stores, or Asian groceries, where it may be called gobo. It can also be harvested from the wild with proper identification of the plant and its large, deep roots. It can be added to soups or stir-fries, or try this delicious recipe. 

 

Herbed Sauteed Burdock (courtesy Healthy Heart-Healthy Pleasures)

1/2 cup bread crumbs

1 t dill  

1/2t rosemary (ground)  

1/2t basil

1 t thyme

1/2t salt

1/2t pepper

1 or more egg 5 sliced burdock roots, plus roughly chopped stems and leaves 

 

Blend everything but burdock in bowl. Dip roots and stems in egg and then in herbed bread crumbs, coating well. Sauté over medium heat in ghee or high temp oil like sunflower or canola (non-GMO) until nicely browned and softened. 

 

Contraindications, if any: None known.