The Herbalist - Burdock

It’s wintertime and I am looking out my window, there are no green leafy things out there right now.  It’s also raining; the sky is gray which for this sunshine loving girl, is not an easy time of year.

At first I feel a little bit sad, but then I think of all of those roots reaching deep down into the earth, gathering their energy and getting ready for the spring.  It reminds me that it is a great time to be harvesting roots.  And of course being a NTP food also comes into play.  So what is an herb, a root or food?  How about Arctium Lappa, known as Burdock or Gobo in the Asian markets?  Below is a monograph on the wonderful root Burdock.

Burdock

COMMON NAMES:  burdock, great burdock, burrs, beggar’s buttons, hardock, gobo, happy major, snake rhubarb, lappa, filzklette (German), bardana (Spanish), lappolone (Italian).  The word lappa comes for the Greek word meaning to hold fast, arktos comes from the Greek word for bear.

BOTANICAL NAME: Arctium lappa & minus.

FAMILY:  Compositae (sunflower, asteracea).

BOTANICAL DESCRIPTION:  Biennial with massive leaves and a very deep taproot.

HABITAT:  Burdock grows world wide, it was believed to have originated in Europe & Asia.

CULTIVATION:  Seeds germinate in 1-2 weeks, the warmer the soil the quicker it grows.  It works well to direct seed.  You can plant closely together, as close as one every 4 inches.  This encourages long straight taproots.  Rows should be planted 2-3 feet apart.  Burdock grows well in poor soil and actually helps to aerate compacted soils by means of the deep tap root, which if allowed to break down in the soil will provide nutrients to the lower soil zones.  Sow the seed in early spring for a mid to late summer harvest.

HARVEST & PARTS USED:  The roots are ready to harvest after 2-4 months.  The average root size for cultivated arctium lappa is and average of 1/2 pound each.  For the longest roots possible (not necessarily the best tasting) wait to harvest until the tops die back in the fall.  These roots can weigh up to 2 pounds.  Unless the soil is a deep sandy loam, harvesting will be a bit of a chore getting the entire whole root out in one piece.  The best way is to trench, being careful not to break them.  Also be careful not to break the spade (this is when you are very glad that you planted them close together).  The root, herb and seed is used.  The fresh root will keep in the refrigerator for several weeks.

DOSAGE:  Fresh root 1:2, dry root 1:5 in 60% alcohol, 30-90 drops 3x per day. Seed 1:5 in 60% alcohol, 10-25 drops.  Tea 1/2 to 1 cup per day of dry root decoction.  Brandy is the best for bringing out the sweet bitter flavor of burdock.

CONSTITUENTS:  fatty acids, organic acids, phenolic acids, lignans, sesquiterpenes, tannin, mucilage, inulin, iron sulfur and A,B&C-vitamins.  Flavonoid glycosides, bitter glycosides, nitrogen, ash, potassium, calcium, sodium, magnesium, sulfur, phosphorus, silicon.

ACTIONS & THERAPEUTIC USES:  One of the most powerful and reliable blood tonics of herbalism.  In general burdock will move the body into a state of integration and health. The root has antibiotic action against staphylococcus.  Adaptogen, alterative, antifungal, hepatic, lymphatic, diaphoretic, diuretic, laxative, hypoglycemic, bitter, diuretic.  Used to help with arthritis, gout, rheumatism, boils, sties, seborrhea, cystitis, anemia and anorexia nervosa. 

The inulin present in the root helps to lower blood sugar, which is invaluable in diabetes and hypoglycemia. It's also good for skin diseases - especially psoriasis, acne and eczema, helps to reduce cholesterol levels and is helpful with the Measles.  It was used as an alterative to clean the liver and kidneys, ridding the system of toxic waste materials.  Use burdock when fasting for longer than three days as it helps to maintain peristalsis and prevent blood acidity and ketosis, which usually accompanies over ambitious fasting.  It stimulates the digestive juices and will aid in digestion and appetite.  In cases of the measles,  boil 25-30 grams of fresh root in 1/2 liter of water.  Strain and add honey.  Give 1 tsp. full every 5 minutes, within a few hours the eruption should be completed. 

Keep the child warm and resting for 3-4 more days.  A poultice or fomentation of the leaves (and or root) can be used for boils and abscesses. The leaf is also used for sprains and bruises.  Recent studies (German 1967 & Japan 1986) showed that the polyacetylenes, especially in the fresh root, have an antibiotic effect.  The seeds have the capacity to stimulate metabolism and digestion, promoting waste removal and moving waste products through the sweat pores, urine and stools.  The seed has been used for kidney stones (the seeds look a little like a kidney stone).  To relax the body and improve elasticity of the skin, drink a decoction of the seeds. 

Burdock is especially suited to old, chronic cases where there is a lack of vigor and momentum.  For the person being caught in a slow, downward drag of chronic disease Burdock helps the body remember what it is like to be healthy.  Burdock is one of the main ingredients in a renowned cancer formula called Essiac.

CAUTIONS & CONTRAINDICATIONS:  None that I could find.

YUMMY RECIPES

BURDOCK WITH MISO AND LEMON PEEL

• 2 Tbsp. sesame oil
• 3-6 Tbsp. water
• 2 1/2 cups thin rounds fresh              
• 3 Tbsp. white sesame seeds toasted
• Burdock root                                      
• 1 tsp. minced lemon peel
• 1-2 Tbsp. miso paste

Heat a heavy skillet and coat with oil.  Sauté burdock rounds until their strong aroma is no longer released.  Add water to cover, bring to a boil and cover pan.  Cook until tender, adding water occasionally if necessary.  Thin miso in 3-6 Tbs water and add to the pan when burdock is ready.  Simmer, stirring over very low heat, until all liquid has evaporated.  Add sesame seeds and lemon peel; sauté 1-2 minutes more.  For balance serve with steamed greens, such as spinach, collards, kale, or nettles
~recipe by Donna D’Terra

BURDOCK KIMPIRA

• 1 1/2 TBSP. sesame oil
• 1 cup each burdock root and carrots, cut into thin match sticks
• Dash sea salt
• 2 Tbsp. shoyu or tamari

Heat a heavy skillet and coat with sesame oil.  Add the burdock sticks, which should sizzle softly as soon as they touch the surface of the pan.   Sauté over medium heat until they no longer release their strong aroma.  Stir constantly.  Add carrots, sauté for 1 or 2 minutes longer and then add enough water to cover the bottom of the pan.  Cover and reduce heat; simmer 25-30 minutes, or until vegetables are tender, adding water occasionally if necessary.  Season to taste with salt.  Serves 4
~recipe by Donna D’Terra

Article by Tracy Bosnian, CH, NTP

About the Author:
Tracy is a practicing Nutritional Therapist and Western Herbalist in Portland, OR.  She has been teaching medicinal herbalism classes since 1995. Her history includes co-teaching Northwest Herbs at the National College of Naturopathic Medicine as well as the Common Roots course in herbal medicine and the co-presenting of the Breitenbush Herbal Conference.

Tracy graduated as a Nutritional Therapy Practitioner in 2005, is a member of the Nutritional Therapy Association's Board of Directors and assists with the Nutritional Therapist Training Program in Portland OR.  She is co-owner of Hula Kitchen selling Coco Yo coconut yogurt and other specialty food and herbal products.  Go to www.HulaKitchen.com or email Tracy@HulaKitchen.com for a complete list of products.

To make an appointment for nutritional therapy, go to www.mynutritionaltherapist.com or call 503-236-2220.

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