Overview
Burdock (Arctium majus), also known as lappa or wild gobo, is a perennial herb valued for its medicinal and culinary properties. The plant’s name is a combination of the words “bur,” in reference to its many tenacious burrs, and “dock,” an old English word for plant. Extracts of burdock root are available in herbal and homeopathic products, though laboratory studies of the herb are lacking. Often reviled as a weed in lawns and gardens, burdock has many adoring fans among herbalists and natural healers.
Description
Stout and dramatic, burdock produces numerous branches and stems, each topped with a solitary, bristly, purple flower during the summer and fall. The blooms eventually turn into sticky burrs. The plant’s wavy, heart-shaped leaves appear on long leaf stalks in shades of green on top and pale green to white on the bottom. Burdock’s deep roots, which are commonly used for medicinal purposes, appear in colors of greenish-brown to black.
History
Burdock has enjoyed fame as a medicinal herb for centuries. The humble plant appears in the works of London herbalist John Gerard and playwright William Shakespeare. Early Chinese physicians used burdock to treat colds, flu, pneumonia and various infections, and India’s ayurvedic healers used the herb in a similar way. Burdock was introduced to North America by early European settlers and the Native Americans quickly adopted the plant for medicinal use. In the 1930s through the 1950s, the herb was marketed as an anti-cancer treatment.
Medicinal Uses
Traditional uses for burdock include purifying the blood, helping rid the body of excess water, treating skin problems such as eczema and psoriasis, improving digestion, treating colds and flu, lowering blood sugar, and treating anorexia, gout, acne, cancer and HIV. There is very little scientific research examining burdock’s effects. One study, published in the “American Journal of Chinese Medicine” in 1996, found that the herb contains anti-inflammatory and free radical-scavenging properties.
Culinary Uses
Burdock root is consumed as a vegetable in Japan and some parts of Europe. The fresh root is scrubbed, chopped and steamed for about half an hour before eating. The tender leaves that appear in early spring are used as salad greens in some parts of the world, and the young stalks are peeled, chopped and steamed similar to asparagus. Burdock root’s mild, celery-like taste is appropriate for use in soups, stews and salads.
Dosage
Topical preparations of burdock are commonly used for skin disorders, but the plant is also considered safe to consume internally. The University of Maryland Medical Center recommends taking 1 to 2 grams of the herb in capsule form up to three times per day, 2 to 8 milliliters of burdock tincture or extract three times daily, or 2 cups of burdock root tea up to three times per day. To make burdock root tea, steep 2 to 6 grams of the root in 2 cups of boiling water for 10 to 15 minutes, then strain and drink. To use externally, soak a cloth in the warm tea and wrap around the affected area until cool.
Warnings
Women who are pregnant or nursing should not consume burdock. Individuals with allergies to daisies, chrysanthemums or ragweed may experience an allergic reaction to burdock. Do not take burdock if you are dehydrated. Although generally considered safe, burdock bears a resemblance to the poisonous plant belladonna. To make sure you don’t consume belladonna by mistake, always purchase burdock from a reputable retailer. Do not gather the plant from the wild unless accompanied by a professional.
About this Author
Willow Sidhe is a freelance writer living in the beautiful Hot Springs, AR. She is a certified aromatherapist with a background in herbalism. She has extensive experience gardening, with a specialty in indoor plants and herbs. Sidhe’s work has been published on numerous Web sites, including Gardenguides.com.
