Burdock Notes from Meet the Plants Mondays

Burdock leaves

Burdock ~Arctium lappa

Parts used: Roots, Leaves, Seeds

Edible: Yes, in Japan the roots are eaten in the same way we consume carrots and is called Gobo. Young leaves can me steamed or sauteed and added to soups and stir frys.

Benefits: Burdock is a good source of iron, magnesium, manganese, thiamine, and silicon. As a mild bitter it acts as digestive support by stimulating bile production. This action in turn supports the liver and gallbladder making burdock an excellent daily gentle liver tonic. When the liver is happy the epidermis is happy. The roots are a great prebiotic inulin source promoting blood sugar balance and good lower digestive support. Considered a general organ system tonifier and lymph mover. Safety: Avoid if the person has a hypersensitivity to plants in the Daisy family. Otherwise, this is safe for everyone including children and women in their childbearing year. Uses: Roots can be eaten, turned into tea, powdered and encapsulated, tincture, or decocted. Leaves can be eaten or added ingredient to salves or a wash for irritated skin. Tips

• If you are harvesting Burdock roots to add to meals, store them in the vegetable drawer dirty like you would carrots from the garden. This will prevent them from going limp in the fridge.

• To prepare: Clean with a vegetable scrubber and remove the delicate skin with the back of a knife instead of using a peeler. A peeler will take off too much of the surface area that contains the best flavor. Slice into thin discs or matchsticks.

• For older tougher roots, soak them in cold water for 5 minutes. This also prevents discoloration due to oxidation while preparing the rest of the meal.

• The delicious Japanese recipe 'Kinpira Gobo' (braised burdock root) can be found on many food blogs online.

Herbal Preparations

• Scrub and chop fresh roots before drying. Dried burdock root is as tough as rocks and once it is dry there is no way to process it further without a lot of effort or strong machinery.

• Roots can be added to tea but are most effective when made as a decoction and then added to tea.

• Tincture - Fresh root, 1 part root: 2 parts menstruum, Dry root, 1 part root: 5 parts menstruum, 60% alcohol

Burdock flowers

Burdock seed pods

Burdock root