Burdock is one of those seemingly magic herbal remedies which is good for so many aspects of our health.
Burdock is popular in both Western and Chinese herbal medicines for its detoxifying effects — it’s a great herb to try if you have skin problems, such as acne, eczema, psoriasis or skin infections. It’s also a traditional liver tonic.
Herb expert James Duke, Ph.D., likes the herb for treating the irritability associated with premenstrual syndrome. Many herbalists use burdock to protect against cancer. It was an ingredient in Hoxsey’s controversial cancer formula, which was popular in from the 1930s to the 1950s. Herbalist and midwife Aviva Romm, president of the American Herbalists Guild, recommends burdock for its nutritive and liver-strengthening effects. The powerhouse plant also has mild diuretic properties.
Native to Europe and Asia, burdock now grows like a weed in temperate areas of the United States. Look for its distinctive spiny, burr-like heads. Burdock is a biennial plant — the best time to harvest the root is during the fall of the first year, when the plant has large leaves that are green on top and grayish underneath, or during the spring of the second year. During burdock’s second year, the plant has purple flowers from summer to early fall.
If you’d like to plant burdock in your garden, it grows easily from seeds planted in spring. Thin seedlings to six inches apart. The plant tolerates most soils but prefers moist, rich soil and full sun. Many herbalists mix wood chips and sawdust into burdock beds to keep the soil loose, so the roots are easier to harvest.
Not interested in digging up your own plants? Not to worry — fresh burdock root is available in the produce section of Asian markets and many health-food stores.
Burdock root is called gobo in Japan and is a popular addition to sushi. You can add it to soup or stir-fry it with vegetables, garlic and ginger.
Burdock roots grow very deep into the ground — as much as two feet. This makes the herb rich in minerals.
According to Castleman, burdock gets its name from the combination of two words — “bur” for the plant’s tenacious burrs, and “dock,” an Old English term for “plant.”
Make a decoction (tea) by simmering 1 teaspoon of the cut root (fresh or dried) per cup of water, for 30 minutes. Strain and drink 1 cup, three times daily with meals.
If you prefer a liquid extract, take 3 droppersful two to three times a day. The herb also is available in capsules.
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