The lowly Burdock

[gardnmom]

Burdock: another weed?

What Is Burdock Used for Today?

Burdock is widely recommended for the relief of dry, scaly skin conditions such as eczema and psoriasis. It is also used for treating acne. It can be taken internally as well as applied directly to the skin. Burdock is sometimes recommended for rheumatoid arthritis. Unfortunately, there is as yet no real scientific evidence for any of these uses.

 

Dosage

A typical dosage of burdock is 1 to 2 g of powdered dry root 3 times per day.

 

Safety Issues

As a food commonly eaten in Japan (it is often found in sukiyaki), burdock root is believed to be safe. However, in 1978, the Journal of the American Medical Association caused a brief scare by publishing a report of burdock poisoning. Subsequent investigation showed that the herbal product involved was actually contaminated with the poisonous chemical atropine from an unknown source.1 Safety in young children, pregnant or nursing women, or those with severe liver or kidney disease is not established.

 

Interactions You Should Know About

If you are taking insulin or oral medications to reduce blood sugar, it is possible that burdock will increase its effect.

 

Habitat:

 

Waste ground, preferring calcareous soils, it is sometimes also found in meadows and woods

 

Burdock is one of the foremost detoxifying herbs in both Chinese and Western herbal medicine. The dried root of one year old plants is the official herb, but the leaves and fruits can also be used. It is used to treat conditions caused by an 'overload' of toxins, such as throat and other infections, boils, rashes and other skin problems. It may be most effective for psoriasis if used over a long period of time. The root is thought to be particularly good at helping to eliminate heavy metals from the body. The plant is also part of a North American formula called essiac which is a popular treatment for cancer. Its effectiveness has never been reliably proven or disproven since controlled studies have not been carried out. The other herbs included in the formula are Rumex acetosella, Ulmus rubra and Rheum palmatum.

 

The plant is antibacterial, antifungal, carminative. It has soothing, mucilaginous properties and is said to be one of the most certain cures for many types of skin diseases, burns, bruises etc. It is used in the treatment of herpes, eczema, acne, impetigo, ringworm, boils, bites etc. The plant can be taken internally as an infusion, or used externally as a wash. Use with caution.

 

The roots of one-year old plants are harvested in mid-summer and dried. They are alterative, aperient, blood purifier, cholagogue, depurative, diaphoretic, diuretic and stomachic.

 

The seed is alterative, antiphlogistic, depurative, diaphoretic and diuretic. Recent research has shown that seed extracts lower blood sugar levels. The seed is harvested in the summer and dried for later use. The crushed seed is poulticed onto bruises. The leaves are poulticed onto burns, ulcers and sores.

 

Root - raw or cooked. Very young roots can be eaten raw, but older roots are normally cooked. They can be up to 120cm long and 2.5cm wide at the top, but are best harvested when no more than 60cm long. Old and very long roots are apt to become woody at the core. Although it does not have much flavour the root can absorb other flavours. Young roots have a mild flavour, but this becomes stronger as the root gets older. The root is white but discolours rapidly when exposed to the air. Roots can be dried for later use. They contain about 2.5% protein, 0.14% fat, 14.5% carbohydrate, 1.17% ash. The root contains about 45% inulin. Inulin is a starch that cannot be digested by the human body, and thus passes straight through the digestive system. In some people this starch will cause fermentation in the gut, resulting in wind. Inulin can be converted into a sweetener that is suitable for diabetics to eat.

 

Young leaves - raw or cooked. A mucilaginous texture. The leaves contain about 3.5% protein, 1.8% fat, 19.4% carbohydrate, 8.8% ash.

 

Young stalks and branches - raw or cooked. Used like asparagus or spinach. They taste best if the rind is removed. The leaf stalks can be parboiled and used as a substitute for cardoons.

 

The pith of the flowering stem can be eaten raw in salads, boiled or made into confections. A delicate vegetable, somewhat like asparagus in flavour. The seeds can be sprouted and used like beansprouts.

 

Known Hazards:

 

Care should be taken if harvesting the seed in any quantity since tiny hairs from the seeds can be inhaled and these are toxic.