Burdock root: what it is and how to make burdock tea

Burdock (Arctium lappa) is a large-leaved plant in the daisy family, native to temperate Europe and Asia. Its root grows long and straight, and in Japanese cooking — where it is called gobō — it is sliced and eaten as a vegetable.

Its hooked seed heads famously inspired the invention of hook-and-loop fastenings.

A large share of the dried root is inulin, a plant fibre that gut bacteria can use as food. The root also contains bitter compounds (sesquiterpene lactones), polyphenols such as caffeoylquinic acids, and the lignans arctiin and arctigenin.

Herbalists have long included burdock in skin-focused and digestive routines, and its mild bitterness gives it a place in traditional appetite preparations. It is also a familiar root in Dr. Sebi-associated herbal products.

Our recommended preparation, as on the Burdock Root page:

Burdock is a dense root, so many people prefer to simmer it as a decoction: put the same amount in a small pan with cold water, bring to the boil and simmer gently with a lid on for 10–15 minutes before straining. The taste is earthy and slightly sweet, and it pairs well with dandelion root or a slice of ginger.

• Avoid if you are allergic to plants in the daisy family (ragweed, chrysanthemum, marigold).
• Check with your doctor first if you are pregnant, breastfeeding or taking medication — especially diuretics or diabetes medication.
• Drink plenty of water alongside it.
• Stop two weeks before planned surgery.