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Burdock is a root that is found in Europe in Asia. It has many medicinal qualities and has been used in many herbal remedies. The root is sweet to the taste and has a gummy consistency. Traditionally, burdock has been used by people with measles, arthritis, tonsillitis, viruses like colds, throat pain, and as a diuretic. In modern times, burdock is also used in oncology and for other health problems.
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Introduction
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.
Burdock root is eaten as a vegetable in many places. It has many nutrients like iron, inulin (a carbohydrate), and beneficial oils. Also, burdock can be used as a gentle laxative and help eradicate uric acid. Some of the active ingredients of burdock are polyacetylenes, which are known to be effective antibacterials and antifungals. Burdock enhances the performance of many of the organs which purify the body and eliminate toxins or waste (like the kidneys, liver, colon, etc). This enhances overall health and helps correct disorders. Burdock is easily obtainable as an ingredient in teas, ointments, or pills. It is a powerful diuretic, and is safe to be taken internally, externally, or as food.
Constituents
Up to 50% inulin, polyacetylenes, volatile acids (acetic, proprionic, butyric, isovaleric), non-hydroxyl acids (lauric, myristic, stearic, palmitic), polyphenolic acids, and tannins.
Parts Used
The washed and dried root, powdered.
Typical Preparations
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.
Precautions
Safe for use as a food or herb.
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