Burdock Root (Arctium lappa)
Information about Burdock Root
Although Burdock isn’t native to North America, various Native American tribes used the herb once it was introduced by European settlers. The Ojibwa tribe, in particular, held Burdock root in high esteem. In combination with Slippery Elm Bark, turkey rhubarb root and sheep sorrel, Burdock Root was a component in the traditional Ojibwa tonic later adapted by Rene Caisse, the Canadian nurse who presented the world with the formula known as Essiac Tea.
Burdock root is harvested as a vegetable in Japan and was once used to provide bitter flavor to European beers. The sliced, dried burdock root is used to make infusions and decoctions, usually for the purposed of preparing a poultice.
Origin: China
Active Compounds: Mucilage, acetylene compounds, polyacetylenes, bitter guaianolides
Storage Tips: Store in a sealed container away from light, heat and moisture.
Appearance and Aroma: Fibrous and woody in appearance without remarkable aroma.
Flavour Profile: Slightly sweet but mildly pungent. Good companion for bitter tasting herbs and roots.
Cosmetic Uses: Decoct the chopped root in boiling water to make poultices and skin washes.
Culinary Uses: Use the dried, chopped root in tea blends or toss into simmering soups or braised foods.
Wellness Uses: May also be encapsulated, alone or with other herbs.
Safety: Use with caution if there is a history of kidney disorders or gastrointestinal problems due to the herb’s diuretic effects.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Health Canada or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.