Burdock (Arctium lappa)

Burdock root lowers blood sugar levels, has antibacterial effects, and has long been prescribed for skin conditions, acne and psoriasis, as well as for cleansing the body of toxins.

Burdock (Arctium lappa) is a widespread weed, yet it is also a medicinal plant. In traditional medicine, the root of burdock was used mainly as a blood purifier when treating psoriasis, eczema, suppurating wounds and mouth ulcers. Ointments made from the leaves were applied to painful rheumatic joints. Tea prepared from young leaves was used for gastritis and bloating, and burdock seed would at times replace the leaf or the root.

Today burdock is still used for skin ailments, although in most cases only the root is employed. Creams and lotions made from burdock are prescribed for chapped skin, minor wounds and insect bites. The root is recommended for internal use when conditions linked to oily skin appear, for example acne, boils and related disorders. The root promotes urination and supports the removal of waste from the body, which makes it an effective detoxifying agent. Studies have shown that the root has antibacterial and antifungal properties.

It also lowers blood sugar levels and may assist in the management of diabetes.

As a vegetable, burdock is cultivated in Japan and in several other countries. The tender, fleshy spring shoots and the leaf stalks picked in March and April, in the first days after they emerge from the ground, are suitable for eating. The plant grows quickly, and soon becomes bitter and inedible. Young stems and leaf stalks are peeled and eaten raw in salads, or they are cooked and prepared much like asparagus.

In some countries the peeled and cooked root is eaten. The root can be used to prepare soups, and the cooked root can stand in for potatoes. It can also be preserved by pickling.