Arctium lappa

Arctium lappa, commonly called greater burdock, gobō, edible burdock, lappa, beggar's buttons, thorny burr, or happy major is a Eurasian species of plants in the family Asteraceae, cultivated in gardens for its root used as a vegetable. Greater burdock is a biennial plant, rather tall, reaching as much as 3 metres (10 feet).

This species is native to the temperate regions of the Old World, from  Scandinavia to the Mediterranean, and  from the British Isles through Russia, and the Middle East to India, China, Taiwan and Japan. It is naturalized almost everywhere and is usually found in disturbed areas, especially in soil rich in humus and nitrogen, preferring full sunlight. The species is commonly cultivated in Japan.

Medicinal uses

Arctium lappa, commonly known as burdock, has various medicinal uses, including:

• Detoxification: It is often used to support liver function and detoxify the blood, helping to remove impurities.
• Skin Health: Burdock is used to treat skin conditions such as acne, eczema, and psoriasis due to its anti-inflammatory and antibacterial properties.
• Digestive Aid: It can promote digestion and is sometimes used to relieve digestive disorders, such as indigestion and constipation.
• Diuretic Properties: Burdock root is a natural diuretic, helping to increase urine flow and support kidney function.
• Antioxidant Effects: It contains antioxidants that help protect cells from damage caused by free radicals.
• Anti-inflammat or y: Burdock is used to reduce inflammation in conditions like arthritis.

Always consult with a healthcare professional before using herbal remedies for medicinal purposes.

Precautions

When using Arctium lappa (burdock), consider the following precautions:

• Allergies: Avoid if you are allergic to plants in the Asteraceae family, such as daisies or ragweed.
• Pregnancy and Breastfeeding: Consult a healthcare provider before use, as safety during pregnancy and breastfeeding is not well-established.
• Blood Sugar Levels: Burdock may lower blood sugar, so monit or levels closely if you have diabetes.
• Diuretic Effects: It has diuretic properties, so use cautiously if you have kidney issues or are taking diuretics.
• Surgery: Discontinue use at least two weeks before surgery, as it may affect blood sugar control.
• Medication Interactions: Consult a healthcare professional if you are taking any medications, as burdock may interact with them.

Always consult with a healthcare provider bef or e starting any new herbal supplement.

Interactions

When using Arctium lappa (burdock), be aware of potential interactions:

• Blood Sugar Medications: Burdock may lower blood sugar, potentially enhancing the effects of diabetes medications.
• Diuretics: Since burdock has diuretic properties, it may enhance the effects of other diuretics, leading to dehydration or electrolyte imbalance.
• Anticoagulants: Burdock may affect blood clotting, so use cautiously with blood-thinning medications.
• Herbs and Supplements: Be cautious when combining burdock with other herbs or supplements that affect blood sugar or have diuretic properties.

Always consult a healthcare provider before combining burdock with any medications or supplements.

Culinary uses

Arctium lappa (burdock) has several culinary uses:

• Root: The root is often used in Asian cuisine. It's typically peeled, sliced, and added to stir-fries, soups, or stews. It has a mild, earthy flavor.
• Pickling: Burdock root can be pickled and served as a side dish or condiment.
• Tea: The root can be dried and used to make a herbal tea, known for its earthy and slightly sweet taste.
• Salads: Young burdock leaves can be used in salads, though they may be slightly bitter.
• Chips: Thinly sliced burdock root can be fried or baked into chips for a crunchy snack.

Always ensure the burdock is properly identified and prepared before consumption.

The roots are edible cooked. Greater burdock root is known as niúbàng (牛蒡) in Chinese, which was borrowed into Japanese as gobō and Korean as ueong (우엉), and is widely eaten in Japan, Korea and Taiwan. It was used in Europe during the Middle Ages as a vegetable, but now it is rarely used except in Italy and Portugal, where it is known as bardana or "garduna". It is also known under the same names and eaten in Brazil. Plants are cultivated for their slender roots, which can grow about 1 m long and 2 centimetres (3⁄4 in) across. The root was traditionally used in Britain as a flavouring in the herbal drink dandelion and burdock, which is still commercially produced

The root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned/shredded roots in water for five to ten minutes. The harshness shows excellent harmonization with pork in miso soup (tonjiru) and takikomi gohan (a Japanese-style pilaf). A popular Japanese dish is kinpira gobō, julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil. Another is burdock makizushi, rolled sushi filled with pickled burdock root; the burdock root is often artificially colored orange to resemble a carrot. Burdock root can also be found as a fried snack food similar in taste and texture to potato chips and is occasionally used as an ingredient in tempura dishes. Fermentation of the root by Aspergillus oryzae is also used for making miso and rice wine in Japanese cuisine. The tender leaf stalks can be peeled and eaten raw or cooked. Immature flower stalks may also be harvested in late spring, before flowers appear. The taste resembles that of artichoke, a burdock relative.