Traditional and Modern Use of Burdock

Greater (Arctium lappa) and lesser burdock (Arctium minus) is an easily recognisable large-leafed plant. It has been used for centuries in skin preparations to treat diseases and infection, and has other uses as a wild edible.

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Common Name


Scientific Name

Arctium lappa and Arctium minus



Botanical Description

Greater burdock grows up to 1-2 m bearing large, heart-shaped, dull green leaves with fine hairs. The flowers are globe-shaped and thistle-like, becoming bur-like seed heads.

Lesser burdock grows up to 1-1.5 m tall with longer heart-shaped, dark green leaves and prickly flowers varying from pink to lavender in colour.


Biennials. Native.


Scrubs, woodlands, roadsides, fields and wastelands.

Parts Used For Food

Largely the roots, but also the leaves and stalk.

Harvest Time

Summer to autumn.

Food Uses

Roots can be eaten cooked as a boiled or fried vegetable. It is more common in Asian cooking in Japan and China. The leaves and stalk can also be used as a wild edible salad vegetable.REF

Nutritional Profile

Contains vitamin C as one of its most valued nutrients.REF

Burdock Recipes

Traditional Medicine Uses

Primarily used as a blood purifier and as a herbal remedy for skin diseases and infections.REF

Other Uses

The large heart-shaped leaves were used as masks by actors in Ancient Greece. The prickly burs helped to inspire the invention of velcro.


May cause contact dermatitis in some. The plant is best avoided in pregnancy due to oestrogenic effects. Burdock may also interfere with some medications.REF

Burdock Notebook

A comprehensive 52 page notebook covering the folklore, food and medicine of Burdock (Arctium spp.). It also comes with full colour high resolution photos to help make identification easy … and is delivered to your inbox as a PDF.

5 thoughts on “Traditional and Modern Use of Burdock”

  1. Great article, thank you. In your Edible Burdock Root Recipe, you advise to only gather burdock from the first year. In the video, you indicate that spring of the second year is also a good time. Which is right? Thanks, Vincent

  2. Thanks for your article and video. I used to work for Neals Yard Remedies who sell burdock root and I would nibble on it throughout my shift. Unfortunately, I haven’t yet found any in the UK that tastes good – I must be finding it in the wrong season. It grows abundantly on a site I used to work on near Lewes in East Sussex. But maybe the chalky soil means a long tap root can’t develop. It has a very strong smell almost of violet.

    I’m now studying MSc Ethnobotany at the University of Kent and was recommended to your website by Pete Yeo.

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