COMMON NAME: BURDOCK, beggar’s buttons, thorny burr 
LATIN NAME: Arctium lappa
FAMILY: ASTERACEAE
PARTS USED: Root, leaf, seeds
REGIONS: Mediterranean, Scandinavia, Europe, Middle East, China, Japan, India. Everywhere else
SYSTEM AFFECTED: urinary, circulatory, digestive
HARVESTING GUIDELINES: roots can be harvested 2 feet or more in length. Leaves can be harvested in late summer of second year plants. Seeds can be harvested in fall of second year plants. To harvest the seeds, use both a thick pair of gloves and garden shears. Pick the burrs off the plant and place inside a paper bag. Close the bag and shake and massage it to dislodge the seeds from the burrs.
PLANT CONSTITUENTS: Tannin, arctiin, beta-eudesmol, arctigenin, caffeic acid, chlorogenic acid, inulin, trachelogenin 4, sitosterol-beta-D-glucopyranoside, lappaol, diarctigenin, minerals, vitamins B1, B2, C, and A, carotene, polysaccharides (inulin), flavonoids, lignans, mucilage, pectin
ACTIONS: Anti-inflammatory, Bitter, Diaphoretic, Diuretic, Lymphatic, Alterative, Hepatic, Antioxdant, Nutritive
TASTE: Bitter, Sweet
ENERGY: Moistening
BENEFITS OF BURDOCK:
Burdock root supports digestion primarily because it contains inulin, a prebiotic that feeds the gut microbiome. As a mild bitter, it also tonifies the digestive system by stimulating bile secretion. Burdock promotes lymphatic flow and has anti-inflammatory properties. Alongside other traditional “blood purifiers” such as yellow dock, it can help soothe skin conditions like eczema, psoriasis, dandruff, and other external signs of internal imbalance. Western herbalists have long used burdock for gout, rheumatism, and kidney stones.
USES OF BURDOCK:
Burdock (Arctium lappa) is a versatile root vegetable and medicinal plant. Here’s how to use it safely and deliciously.
Selection and prep
Choose firm, unblemished roots about pencil to wrist thickness. Younger roots are milder.
– Scrub or peel the skin. Use a knife to scrape off tough outer skin if desired.
– Slice, julienne, or chop depending on the recipe.
– To prevent discoloration, place cut pieces in water with a splash of vinegar or lemon juice and use within a few hours.
Cooking methods
– Roasting: Toss sliced or sticks with oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender and caramelized. Finish with soy sauce, sesame oil, or seeds.
– Sauteing/stir-fry: Thinly sliced burdock cooks quickly; saute with garlic, ginger, and soy for a crunchy side or add to noodle dishes.
– Stewing/soups: Add larger pieces to broths, miso soup, or stews; they hold texture and absorb flavors.
– Tempura or frying: Thin batons or slices fry well for a crisp snack.
– Pickling: Slice thinly and pickle for a tangy accompaniment to rice or sandwiches.
– Raw: Thinly shredded burdock can be added to salads for a crunchy, earthy element (use sparingly if strong).
Medicinal and other uses
– Traditional herbal uses include teas and tinctures from root for digestive and skin support; consult a healthcare provider before internal use.
– Seeds and burs are not eaten raw; handle burs carefully (use gloves or a bag to crush them).
CONTRADICTIONS: If allergic to Asteraceae family plants (e.g., ragweed), avoid burdock. Seek medical advice before using medicinal preparations
DOSAGES: Decoction: 1 teaspoon root simmered in water for 15 minutes, three times a day Tincture: 2 – 4 mL of a 1:5 in 40%, three times a day
