Just like its fellow Asterceae family member dandelion, almost all the parts of burdock herb too found a place in various traditional as well modern medicines.

Burdock has been used in many folk remedies as one of the best blood purifiers. It contains certain diuretic principles, which help expel toxic products from the blood through urine.

The herb is employed in the treatment of skin problems such as eczema (dermatitis), psoriasis, skin dryness, etc. The plant parts have been used as an herbal remedy for liver and gall bladder complaints.

Effusion of burdock seeds has been used for throat and chest ailments.

Burdock leaves and stems, in addition to their use as a vegetable, have appetite stimulant and are a good remedy for gas and indigestion (dyspeptic) complaints.

Burdock roots are readily available in the Japanese super market year around. However, in The USA, one may find dried roots in the selected vegetable markets or in some special oriental herb stores.

In general, roots of about 2 feet long and about 1 inch in diameter are kept in the markets for sale. Choose medium sized firm unbroken roots with taut skin. Avoid overtly dry or sunken ones as they may be off flavored.

Cleaned, dry roots stay fresh for several months if kept in a cool well-ventilated place. Processed parts/slices; however, should be stored in the refrigerator and used as early as possible.

Safety profile
Burdock root can be safely used in healthy individuals without any reservations. However, in patients on potassium sparing diuretic therapy, it may aggravate potassium toxicity. The whole plant may elicit allergic reactions in some sensitive individuals. (Medical disclaimer).

Cleaned, dry roots stay fresh for several months if kept in a cool well-ventilated place. Processed parts/slices; however, should be stored in the refrigerator and used as early as possible.

Safety profile
Burdock root can be safely used in healthy individuals without any reservations. However, in patients on potassium sparing diuretic therapy, it may aggravate potassium toxicity. The whole plant may elicit allergic reactions in some sensitive individuals. (Medical disclaimer).

Advice to consumers

Some individuals may have adverse reactions to certain plants, herbs, and other natural products. 
Just because something is natural does not mean it is safe for everyone. 
On any issue where no specific advice is given to consumers please follow this general advice if you are currently taking the product:

you are advised to discontinue use and consult your pharmacist or herbal medical doctor. 
when speaking to your doctor of pharmacist you may find it helpful to take a copy of this MHRA advice about the product with you
you should continue to take any medication prescribed by your doctor.

Burdock root health benefits

Burdock roots, young shoots, peeled stalks, and dried seeds contain numerous compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties.

The root is very low in calories; provide about 72 calories per 100 g. Burdock is a good source of non-starch polysaccharides such as inulin, glucoside-lappin, mucilage, etc., that help act as a laxative. Additionally, inulin acts as prebiotic and helps reduce blood-sugar level, body-weight, and cholesterol levels in the blood.

Burdock root is especially containing good amounts of electrolyte potassium (308 mg or 6.5% of daily-required levels per 100 g root) and low in sodium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.

This herb root contains small quantities of many vital vitamins, including folic acid, riboflavin, pyridoxine, niacin, vitamin-E, and vitamin-C that is essential for optimum health. Both vitamin C and E are powerful natural antioxidants help the human body stave off infections, cancer and neurologic conditions.

Furthermore, it also contains some valuable minerals such as iron, manganese, magnesium; and small amounts of zinc, calcium, selenium, and phosphorus.

Burdock root is a tuber of greater burdock plant that found its use as a vegetable and medicinal herb. The plant burdock is a short biennial which believed to be native to Northern Europe and Siberia. In Japan, popular as gobo, it has been cultivated as a major root herb since earlier times. In the nature, however, burdock sighted as a wild, easy-growing, hardy plant existing in almost any parts of the planet.

Greater burdock plant grows to about a meter in height. Its broad, heart-shaped, coarse leaves feature deep-green on the top and light green on the underside, similar to that of in rhubarb. In the summer season, its thick hairy stems of about 5 feet in length, bear reddish purple tubular flowers, which subsequently develop into seed-heads or burrs with hooked spines. Close to its harvesting time, its browinsh deep taproot measure about 2-3 feet, slender, and appear in shape like that of carrot or parsnip.

Of the four species of Arctium, only greater burdock (A. lappa) and lesser burdock (A. minus) are cultivated for their herbal parts. In general, the roots are unearthed in the fall, slow dried and stored for use in the winter. The burdock root has the flavor that resembles the sweet taste of jerusalem artichokes or parsnips, has a crispy texture with gummy consistency.

Almost all the parts of the plant are being used either for culinary purpose or as a curative remedy for certain medical conditions.

Preparation and serving methods
On the outside, burdock root features dark brown "bark like" color and has woody texture. Inside it has crunchy, milky-white fibrous flesh, which may turn gray upon exposure to air. To avoid this while cutting, drop burdock slices/pieces/julienne into lemon water to prevent oxidation.

To prepare; wash the entire length of the taproot thoroughly in cold water and scrape off the outer skin using a paring knife. Burdock root is tough and should be tenderized before its use in cooking. To soften, cook the root in a boiling water with a single teaspoonful of baking soda added to a liter of water. Thus, the prepared root is then can be eaten as is, or added to salads, soups, etc.

Frequently Asked Questions

Q: How much water should I boil with how much tea/herb?

Q: How do you calculate how much time you should boil water with tea/herb?

Q: Do you sell other tea/herbs not listed on the site?

Q: Can you mix household tea/herbs with leafnflower's tea/herbs?