{"id":2711,"date":"2016-11-01T10:00:50","date_gmt":"2016-11-01T14:00:50","guid":{"rendered":"http:\/\/www.knowyouroots.com\/ijustgottashare\/?p=2711"},"modified":"2016-10-26T08:58:31","modified_gmt":"2016-10-26T12:58:31","slug":"harvesting-some-nourishing-burdock","status":"publish","type":"post","link":"https:\/\/www.knowyouroots.com\/ijustgottashare\/2016\/11\/01\/harvesting-some-nourishing-burdock\/","title":{"rendered":"Harvesting some nourishing Burdock"},"content":{"rendered":"

I love eating my medicine. One of my favorite plants to forage is Burdock (Arcticum Lappa<\/em>) because it happens to be both delicious and beneficial to almost all the major organs of the body. Burdock is rich in vitamins A, B, C, and E, as well as protein, iron, calcium, potassium, manganese, phosphorous, tannins, and fiber.\u00a0 Burdock\u2019s action is most profound on the liver, making it one of the best blood purifiers in nature.\u00a0It\u00a0also works with lymph, sweat and oil glands, as well as on the lungs, kidneys, stomach, uterus, and joints. Take note that Burdock is not for people in hurry, it works slow and thoroughly as a cleanser and tonic.<\/p>\n

Burdock has a high\u00a0inulin\u00a0content, and can comprise up to 50% of the plant’s total mass. Inulin is a prebiotic; it is not digested or absorbed in the stomach and goes to the bowels where bacteria are able to use it to grow. It supports the growth of healthy bacteria, improving digestion and absorption of nutriments. Inulin decreases the body’s ability to make certain kinds of fats and is a valuable substance for people with blood sugar issues as it\u00a0may act as a buffer, preventing blood glucose levels from fluctuating erratically.<\/p>\n

Let\u2019s look at its many properties. Burdock is an alterative, which speaks to its ability to promote a gradual and beneficial change. It is anti-inflammatory, aphrodisiac, astringent, antiscorbutic (counter acts vitamin C deficiencies), bacteriostatic (stops bacteria from reproducing), carminative (relieves gas), demulcent (soothes irritations), diuretic, fungistatic (stops spread of fungal infections), nutritive tonic, and rejuvenative. Its ability to move waste can be noted by its antipyretic (cools fevers), diaphoretic (promotes sweating), febrifuge (reduces fevers) actions.<\/p>\n

I think Jim McDonald captures Burdock\u2019s essence beautifully.<\/p>\n

\u201cRunning throughout the physical actions brought about by the use of Burdock are the themes of normalization and the restoration of balance. Burdock does not force its virtues upon us; it simply aids us in recovering our own when we lose touch with our well-being and fall into imbalance. It understands the importance of slow and subtle resolve and the benefits of gentle but consistent action. In the wild, Burdock grows on disturbed and injured soil, drawing nutrients from deep within the ground to replenish and heal the disturbed earth. It performs this same healing for us, drawing our own medicines from deep within our being to restore the conditions necessary for healing to occur. By recognizing such themes, we can better understand the use of an herb, and when it is indicated as a remedy for ourselves or another.\u201d <\/em><\/p>\n

Burdock is one of those special kinds of plants that offer both nutrition and healing benefits. Though western cuisine has largely ignored this wonderful herb, the Japanese truly appreciate Burdock as a wholesome, medicinal food – they even produce it commercially and sell it at market under the name of ‘Gobo’. The key to its popularity among the Japanese may lie in the well-kept secret of Burdock’s lesser known qualities: It is rumored that Burdock gives strength and endurance, especially with regard to sexual stamina. This has earned it a reputation as an aphrodisiac. However, it is important to note that the fresh herb\/root is infinitely more powerful than the dried material. Fortunately, finding wild burdock, or even cultivating it yourself, is very easy.<\/p>\n

I use Burdock roots and stems mainly in soups. Because of the high\u00a0inulin<\/a>\u00a0content, it is important to cook it well. Be forewarned: inulin can cause excessive gas if not \u00a0cooked thoroughly.<\/p>\n

First year Burdock growth<\/p><\/div>\n

Harvesting Burdock \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>When\u00a0you decide to make use of the roots, leaves, stems, and seeds of the Burdock plant, it is important that\u00a0you\u00a0harvest\u00a0them during\u00a0its\u00a0peak.\u00a0Roots, when all the vital energy is most concentrated within and being sent down into the roots ~ before the plant\u2019s stems and flowers\u00a0have\u00a0developed. Collect the aerial parts while the vital energy is rising, but before flowers develop. Finally, the seeds after the plant have finished its growing process and starting to go back to the earth.<\/p>\n

Burdock is a biennial plant, meaning it takes two years to complete its life cycle. It can grow more than 5 feet tall and its huge, expansive, heart-shaped leaves can reach over a foot in length. Burdock certainly ranks among the tallest and most space consuming herbs, sporting extraordinarily big leaves as well as the stickiest burrs.<\/p>\n

First year plants have a rosette of large dusky green, heart-shaped leaves with a gray fine wooly mass down underneath. First year\u00a0Burdock resembles and is often mistaken for rhubarb, so get out your field guide and make sure you identify it properly. It has a long tapering root with a white inner pith. In its second year, the plant grows to a large size, measuring from 3 to 7 feet in height. The stem is round, fleshy, and with many branches. The lower branches frequently measure 18 inches in length. The flowers are purple, in small-clustered heads armed with hooked spines, and the spiny burrs formed attach themselves to clothing and the hair of animals. The lower leaves are very large, on long, solid footstalks. They are furrowed above and frequently more than a foot long. The upper leaves are much smaller, more egg-shaped in form and not so densely clothed beneath with the grey down.<\/p>\n

Burdock root<\/p><\/div>\n

Harvesting Roots \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/strong><\/p>\n

You want to harvest first year roots in the fall or the following spring before stems start to develop. A 4-tine\u00a0spading fork\u00a0is\u00a0your best friend\u00a0for removing the plant roots from the soil.\u00a0Susun Weed<\/a>\u00a0suggests that it is best to start on the east side of the plant, and then move around the plant, working the spading\u00a0fork at each of the four directions. Plunge the\u00a0spading\u00a0fork in and rock it back and forth, continue until you have loosened the soil all around the root and then use a small spade to remove the loosen soil.\u00a0 As a rule, the roots are 12 inches or more in length and about 1 inch thick, sometimes, however, they extend 2 to 3 feet, making it necessary to dig by hand. Some suggest peeling the root, but I find simply scrubbing the soil off the root until I get to the root white, works just fine. They are delicious in soups and stews.<\/p>\n

Harvesting Stems \u00a0\u00a0<\/strong><\/p>\n

Like the roots, you want to harvest the stems when they are most concentrated with the plant\u2019s vital energy: before the flower develops. The outside of the stems have a bitter taste, so peel the green outside until you get to the white center. I soak the inner white stems in a cold-water bath and change the water several times to remove any bitter residue, so what is left is a sweet inner stem. Take a nibble to test\u00a0to see if all the bitterness has been removed.The stems can be chopped up and added raw to salads, or cooked in soups and stews.<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Debbie’s\u00a0Nourishing\u00a0Root\u00a0Soup<\/strong><\/p>\n

\u00a0<\/strong>(<\/strong>portions are up to you and how much you want to make)<\/em><\/p>\n