Burdock Root Cut

Botanical Name: Arctium lappa

Common Name:

• English: Common or Great Burdock.
• Also, known as: Phaggarmuul, Lappa, Lappa Minor, Thorny Burr, Beggar ’s Buttons, Clothburr, Fox’s Clote, Cockle Buttons, Love Leaves, Philanthropium, Per sonata, Happy Major, Clot-Bur, Bardana, Bardana-minor, Bardanae Radix, Bardane, Bardane Comestible, Bardane Géante, Bardane Majeure, Beggar's Buttons, Burr Seed, Clotbur, Cocklebur, Cockle Buttons, Fox's Clote, Gobo, Glouteron, Grande Bardane, Great Bur, Hardock, Harebur, Herbe aux Teigneux, Herbe du Teigneux, Lappa, Niu Bang Zi, Orelha-de-gigante, Personata,          

Origin: Ukraine / Bulgaria / Albania

Harvested: Wild

Parts Used: Root

General Information:

Arctium lappa found in North America, from Asia and Europe, herbaceous plant that grows as tall as from 2–5 ft.; can be found along roadsides and in all vacant lots. Burdock is the common name of the genus of a flowering perennial, Arctium. This plant can be recognized by small burrs that tend to get stuck on the clothes while walking in a forest. These hooking burrs from the burdock plant, as well as its leaves and stems, have a high medicinal value. The root of the burdock is known to possess strong medicinal properties, which help in the management of several disorders.

The whole plant is a dull, pale green, handsome, with large, wavy leaves and round heads of purple flowers. The stems are stout with about 3 to 4 feet and branched, rising from a biennial root,  wide-spreading branches carrying alternately elongated heart-shaped leaves.

The lower leaves are very large, on long, solid foot-stalks, furrowed above, frequently more than a foot long, heart-shaped and of a grey color on their under surfaces from the mass of fine down with which they are covered. The upper leaves are much smaller, more egg-shaped in form and not so densely clothed beneath with the grey down.

The root, which should be dug in the autumn or early spring, is thick, brownish-grey externally, with white pith-like tissue inside. The root and seeds have a sweetish, slimy taste, the leaves and stems being bitter.

The purple flowers bloom in July and August, after which they dry out and the base becomes the troublesome burr. The flowers resemble thistle flowers and come out of the top of the burrs, which attach themselves easily onto any passerby.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice tray or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.