Burdock root

Burdock root is a vegetable that's native to northern Asia and Europe, yet it's now found in the United States, too. The deep roots of the burdock plant are very long and either brown or nearly black on the outside.

History

Burdock root has been used for centuries in holistic medicine to treat a variety of different conditions. Traditionally, it was most commonly used as a diuretic and a digestive aid. Now, researchers have discovered numerous potential uses and health benefits for burdock root.

Cultivation

Burdock root is a biennial plant and it is cultivated for its root in a manner similar to that of a parsnip. The plant prefers a fresh, worked, stone-free soil about a foot deep. The seeds are sown in early spring, about 1/2 inch deep and 1 inch apart. The seedlings, which are easily pulled up, are thinned to 6 inches apart; the rows, which are 2 feet apart, are gradually thinned to a 12 inch spacing.

Culinary Uses

Burdock root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes. The root is most commonly eaten in Asia, and is usually sliced and fried or boiled.

Health Benefits

Burdock root has been found to have certain health benefits. It's a powerhouse of antioxidants, which can prevent damage to cells. Some studies have also shown that burdock root can remove toxins from the blood.

See Also

• List of root vegetables
• Medicinal plants
• Traditional Chinese Medicine