PLANT PROFILE

 

NAME: Burdock

LATIN NAME / FAMILY:  Arctium minus / Asteraceae or Compositae

OTHER COMMON NAME(S):  lessor burdock, wild rhubarb

CONDITIONS: sun/partial shade, moist soil

 

PARTS:

EDIBLE cid:image001.jpg@01D3EC3E.A305A520

TASTE

RAW/COOK

SEASON

All

 

 

 

 

Shoots

 

 

 

 

Leaves

cid:image001.jpg@01D3EC3E.A305A520young

 

COOK

Spring

Stalk/Stem

cid:image001.jpg@01D3EC3E.A305A520young

 

PEEL/RAW/COOK

Spring

Buds

       

Flowers

 

 

 

 

Fruits

 

 

 

 

Pods

 

 

   

Seeds

cid:image001.jpg@01D3EC3E.A305A520

 

SPROUTED

Summer

Nuts

 

 

 

 

Roots

cid:image001.jpg@01D3EC3E.A305A5201ST year

artichokes

RAW/COOK

Fall

Bark

 

 

 

 

 

PORTION: medium

 

COMMENT: The cooked roots are delicious, taste just like artichoke hearts, should be cooked thoroughly and cut widthwise to avoid fibrous texture. Roots of Burdock and Dandelion were one of the first root beers. Related to thistles and artichokes. “The best roots are…peeled and sliced (widthwise). The roasted root is a coffee substitute. Leaf and stems are mucilaginous. Best to remove the rind from the stem. Young flowering stem - peeled and eaten raw or cooked like asparagus. Seed sprouts.” (1)

 

CAUTION: Root should be soaked for 8-24 hours and then thoroughly boiled with lid off to minimize flatulence. “Although no reports of toxicity have been seen for this plant, some caution is advised due to the following report for the closely related A. lappa. Care should be taken if harvesting the seed in any quantity since tiny hairs from the seeds can be inhaled and these are toxic.”(1)

 

NUTRITION/MEDICINAL:  “Alterative;  Antibacterial;  Antifungal;  Aperient;  Blood purifier;  Carminative;  Cholagogue;  Diaphoretic;  Diuretic;  Hypoglycaemic.  Burdock is one of the foremost detoxifying herbs in both Chinese and Western herbal medicine.” (1)

o   https://www.webmd.com/vitamins/ai/ingredientmono-111/burdock

o   https://draxe.com/burdock-root

 

LOOK-A-LIKES:  

 

POISONOUS LOOK-A-LIKES: 

 

OTHER USES: “Paper. A fibre is obtained from the inner bark and is used to make paper. It is about 0.9 mm long. The stems are harvested in late summer, the leaves are removed and the stems steamed in order to strip off the fibre. The fibres are then cooked for two hours in soda ash before being put in a ball mill for 2 hours. The resulting paper is a light tan/ brown colour.”(1)

 

SOURCE LINKS (may include nutritional and medicinal info, plus other uses):

  1. https://www.pfaf.org/user/Plant.aspx?LatinName=Arctium+minus
  2. http://www.eattheweeds.com/?s=burdock
  3. https://en.wikipedia.org/wiki/Arctium_minus https://en.wikipedia.org/wiki/Arctium
  4. http://www.foragingtexas.com/2007/11/burdock.html  (good photos)
  5. http://www.ediblewildfood.com/burdock.aspx  (good photos)

https://plighttofreedom.com/?s=burdock