Herbs & Supplements

Should I take it?

Burdock is a familiar nuisance in nearly any type of open land. A hardy plant, burdock is believed to have spread from Asia through Europe and into most temperate climates. It is a biennial, which means it takes 2 years to reach maturity. During the first year, burdock forms a "rosette" or a cluster of large dark green leaves close to the ground. In the second spring, a woody central stem bearing shorter branches develops. Mature burdock plants may reach 10 feet tall. Stringy bunches of pink to purple flowers resembling small clover flowers appear on the branches during the summer. Blooming on short stems that are not attached to the leaves, burdock flowers become the barbed burrs that may stick on animal fur or human clothing to spread the plant's many seeds. Burrs may remain on the dead plants for years.

In Japan and parts of Eastern Europe, burdock is cultivated extensively as a vegetable. Leaves from the first year plants may be cooked like spinach and first-year stems may be peeled and steamed like asparagus. It is the roots, however, that are used most as food and medicine. Similar in shape and size to large, carrots, each burdock root may weigh a pound or more. For food, roots are harvested when the plant has been growing for 4 months to 6 months. After their brownish or grayish colored skins are removed, the white roots are eaten fresh or cooked in many of the same ways that potatoes are used. For use in medicine, roots are allowed to grow up to 2 years. Collected only after the stem appears, burdock roots for medicinal use are washed thoroughly, sometimes sliced, and then dried.

Dosage and Administration

As a food, burdock leaves, stems, or roots have been eaten in large quantities and for long periods with no apparent side effects. For supplemental dosing of burdock, available oral dosage forms include not only juice made from the leaves, but also capsules, tablets, extracts, and tinctures made from the roots. Extracts are concentrated liquid preparations usually made by soaking chopped or mashed plant parts in a liquid such as alcohol, and then straining out the solid parts. Tinctures are less concentrated than extracts, but they are prepared in similar ways. Recommended doses vary, so the directions on the package that is purchased should be followed by individuals who decide to take burdock as an herbal supplement.

Tea may be made by soaking about one teaspoonful of chopped, dried burdock root in 8 ounces of cold water for 5 hours to 6 hours, then boiling the water and straining out the solid particles before drinking the liquid. This tea may be cooled and used on the skin as a wash, as well. Be aware, however, that burdock root closely resembles the roots of belladonna and deadly nightshade, two poisonous plants that may grow in the same areas as burdock. Reports of serious illnesses and deaths have been reported from burdock root products that were contaminated with belladonna or deadly nightshade. To avoid the possibility of contamination, burdock root products should be purchased from reliable companies and not collected from wild plants.

Summary

Burdock has weak anti-infective and diuretic effects, but other products are more effective for both actions. A possible protective effect of burdock on liver cells needs more research.

Risks

Rarely, burdock root has been found to be contaminated with poisonous material from other plants. Such adulterated products have caused severe illness and death.

Pregnant women should avoid burdock due to a slight potential for causing uterine tightening that could lead to miscarriage. Individuals with allergies to plants in the daisy family should avoid touching burdock.

Side Effects

No side effects have been attributed to burdock.

Interactions

Burdock does not appear to interact with drugs, other herbals, or other foods. Not all its possible interactions may be known, however.

Last Revised August 2, 2007