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.

Common Name

Burdock

Scientific Name

Arctium lappa and Arctium minus

Family

Asteraceae

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.

Status

Biennials. Native.

Habitat

Scrubs, woodlands, roadsides, fields and wastelands.

Photos

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.

Cautions

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

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  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.

  3. Thanks for posting this article! Up until now I have been ruthlessly ripping this plant out of my orchard – it having been my second greatest gardening annoyance (bindweed taking number one spot). I will be regarding it now with much more respect! …and will take along a spade and bucket rather than a hoe – job with the kids this afternoon 🙂
    Great stuff!

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