Also known as - Arctium lappa, gobo, poor man's potatoes, Arctium, Arctium minus, Arctium tomentosum, Bardana, Bardana-minor, Bardanae Radix, Bardane, Beggar's Buttons, Burr Seed, Clotbur, Cocklebur, Cockle Buttons, Edible Burdock, Fox's Clote, Great Bur, Great Burdocks, Happy Major, Hardock, Harebur, Lappa, Love Leaves, Orelha-de-gigante, Personata, Philanthropium, Thorny Burr.
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Burdock is a sturdy biennial plant reaching up to 6 feet (2 m) high, with 18 inch (50 cm) wide leaves forming a rosette at ground level, with smaller versions growing up the thick flowering stem. In mid-summer, the plant blossoms into a dense array of globular flowers with sticky bracts that cling to passing animals and peoples. Burdock's roots grow straight down as much as 3 feet (1 m) into the subsoil. The plant grows on roadsides and waste places and around field boundaries throughout Britain, Europe and North America; it is cultivated in Japan. The Japanese consume burdock root as a vegetable.
Up to 50% inulin, polyacetylenes, volatile acids (acetic, proprionic, butyric, isovaleric), non-hydroxyl acids (lauric, myristic, stearic, palmitic), polyphenolic acids, and tannins.
The washed and dried root, powdered.
Chopped burdock root should be allowed to soak in water before it is boiled to make tea. Place a rounded tablespoon (6 to 8 grams) of chopped burdock root in 3 cups (750 ml) of cold water and allow to stand for at least 3 hours. Later, boil the mixture for at least an hour. Take the boiled burdock root tea off the stove and allow to cool to room temperature before straining and drinking. One cup three times a day is the usual dosage; leftover tea can be stored at room temperature for later use.
Safe for use as a food or herb.
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