The basal- or oval-shaped leaves are a greyish-green in colour, with broadly wavy leaves that cascade out over our paths and grow in urban sidewalk cracks! The most potent medicine is found in its first-year roots. The second year’s delicate flower stalks (see below) and roots are delicious as a vegetable or in soup in the Spring; the seeds (later nestled in the burrs) act as a kidney tonic.
Burdock has an earthy, sweet way of healing, with a deeply reaching, slow-acting and extensive effect on the whole system, most profoundly felt in the lymph, sweat, and oil glands, plus the liver, lungs and kidneys, according to Susun Weed.
Burdock is an herb that tones up the system. It’s touted as an anti-cancer plant and recognized as a preventive in epidemics. Burdock is notably high in chromium, iron, magnesium, silicon, thiamine (Vit. B). It’s also and rich in inulin, a soluble dietary fibre belonging to a group of carbohydrates known as fructans. Unlike most carbs, inulin is non-digestible. This allows it to pass through the small intestine and ferment in the colon. Through this fermentation process, the inulin becomes a healthy intestinal micro-flora, known as a prebiotic (an important food for building probiotic, a key to a healthy gut). Inulin is very high in the roots of plants in the Autumn, especially species from the Asteraceae family like burdock, dandelion and elecampane.The fresh burdock root is rich in Vitamin C.
Budock strengthens the immune system without the stimulation that many immune herbs do. The root with its mucilaginous fibers nourishes the digestive system that helps to eliminate the toxins lodged in the muscles and connective tissues. Burdock is a good choice for those with colitis, stomach ulcers and colon cancer. It treats candida and provides relief in spleen-deficient digestive discomforts, sinus congestion and headaches. Burdock soothes and eases joint pain, relieving chronic discomfort for those with osteoarthritis and rheumatoid arthritis, and can stabilize blood sugar levels in hypoglycemic, and moderate them for those with diabetes. With its deeply reaching effects, it acts on the liver and treats difficult skin conditions readily.
The fresh root is best prepared as a tincture in alcohol or glycerine, or as a decoction with fresh or dried root brewed on the stove. For an easy tincture preparation, harvest the fresh roots, wash off the dirt, and chop it vertically into slices. Fill your jar with the root and enough alcohol to cover. Fill twice and leave for 6 weeks. Decant tincture to smaller 50 and 100 ml bottles and label from what, where and when you harvested. For chronic care, take 2 dropperfuls in a little water, up to 3x a day for a minimum of 3 to 6 weeks (or until your body tells you it is complete).
The Japanese have cooked with burdock (gobu) for centuries in soups and stews. Native Cherokee women prepared burdock for both the woman and her womb before and after birthing. Burdock gives you stamina and strengthens the uterus.
How could we not benefit from this root’s goodness? Make sure to bring a fork and an extra pair of gloves when you go to harvest burdock. She is a tough one and not for the faint of heart. Burdock is for strong, fiery people. Give yourself time to let burdock works its way through for best results.
Try the Fall Nourish Tonic to strengthen you liver, lungs and kidneys, to tune up your immune system, and to prevent from colds and flus. Take a large handful each of Burdock rt, Oat straw, Hawthorn leaf and berry, Parsley, Cardamom, Ginger, Orange peel & cinnamon. Take 1 tbsp. per cup, and steep for 15 min. Enjoy up to 3 x a week.