Burdock: phytotherapy properties, benefits and uses

Find out more about burdock

Also known as ringworm weed, burdock is a common plant belonging to the Asteraceae family. Native to Asia, North Africa and Europe, it grows wild in rubble and along roadsides. Burdock has the advantage of being easy to grow. Seeds are always sown in well-drained, ideally neutral soil, between August and September. Harvesting takes place in the second year. This takes place in autumn, just before the root becomes woody. A biennial, burdock generally grows up to 1.50 m tall. Easy to recognize, its stem is upright and ridged along its entire length. The plant’s leaves are distinguished by their atypical heart shape. Entirely lined with small, sharp teeth, they are green on top and whitish on the underside. Burdock leaves are relatively large and rough to the touch. Between July and August, burdock blooms with crimson flowers. Initially arranged in corymbs, the flower heads take on the shape of balls when they reach maturity. These balls are entirely covered with bracts, themselves terminated by hooked spikes. These spikes are often found clinging to the clothes and coats of animals. Burdock fruits are achenes topped with white hairs. In general, burdock bears a vague resemblance to other plant species such as milk thistle. These two plants are quite similar, both in their overall appearance and in the color of their flowers.

Learn more about the composition and uses of burdock

Burdock is naturally rich in active ingredients. It contains mucilage, proteins and minerals including phosphorus, potassium and calcium. However, certain compounds are only present in certain parts of the plant. This is the case, for example, with inulin, found in burdock root. Inulin is a carbohydrate that cannot be digested in the intestine. The plant’s leaves are also high in vitamin C. All these active elements make burdock an ingredient of choice in the kitchen. The plant’s fleshy roots can be eaten in a variety of ways. For example, they can be combined with other vegetables and eaten raw. Burdock stems can also be peeled and boiled or steamed. The taste of the plant’s roots and stems is reminiscent of that of another vegetable, the artichoke. Burdock leaves are also ideal in salads. Like spinach, the leaves are used in many soups and gratins. In addition to its common use in cooking, burdock is a star ingredient in phytotherapy. The plant’s active ingredients act synergistically to facilitate the natural digestive process. These compounds help purify the blood and promote the elimination of toxins present in the body. They also optimize renal water elimination and contribute to the proper functioning of the urinary tract. Burdock’s ingredients are also essential for balancing blood glucose levels. They also contribute to skin health, notably by preventing the formation of free radicals. Finally, the synergistic action of burdock’s active ingredients helps optimize the body’s natural defense systems. Burdock can be consumed in a variety of ways, depending on taste and preference. Indeed, the plant’s extracts are now available in a wide variety of formats. They are available as tablets, capsules, packets and herbal tea powders. However, it is always advisable to respect the dosage and duration of the cure. In case of doubt, it’s best to seek the advice of a phytotherapist or your GP. A varied, balanced diet and a healthy lifestyle are also recommended. This applies both during and after the cure, for your health and daily well-being.