Burdock is a thistle that grows prickly burrs with purple blooms. Often growing to 3-4ft tall, the weed is native to Northern Asia and Europe but is also grown in America. The Japanese cultivate it as a vegetable for their long stalks and fresh roots.

 

With its rich calcium, flavonoid, iron, and potassium content amongst many other minerals, it’s probably easier to answer what Burdock is NOT good for. Amongst its many healing properties, Burdock is believed to detoxify and cleanse blood. It has also been used to ease joint pain such as arthritis, gout and rheumatism, treat sore throats and tonsillitis, cure skin ailments including acne, eczema, psoriasis, and burns, and is even said to stop cancer cells from metastasizing.

 

Do not peel burdock. Simply scrub the root clean with a wire brush, soak in water and then julienne the burdock in thin slices like noodles. Boil or sauté the slices in a moist environment for 15-20 minutes, drain then boil again in fresh water for a further 20-30 minutes.

 

Likened to potatoes or artichokes, burdock is delicious pickled (which gives it a longer shelf life), or stir-fried with your favourite vegetables.