Burdock

Burdock is a hardy biennial that is best grown from seed and prefers deep, reasonably free-draining soil in order to develop a good root. Seed can be sown either in autumn or in spring, directly into its final growing position, or into pots if you plan to transplant while the plants are still small.

Sow the seed under the soil and cover lightly (around 5–10mm is usually plenty), then water gently. Keep the soil consistently moist until seedlings are established. Germination can be variable, but often takes around 10–20 days. Soaking the seeds for around 12 hours before sowing can help improve germination rates, particularly when sowing indoors or if conditions are very dry outdoors.

Burdock produces a long taproot and does not respond well to transplanting once established, so if starting in pots it’s best to plant out while seedlings are still very young. Alternatively, direct sowing avoids root disturbance altogether. Growing plants relatively close together can help encourage straighter, less forked roots.

Once established, thin seedlings to allow enough space for growth — around 45–60cm between plants is usually sufficient. Burdock will form a large rosette of leaves in its first year, followed by tall flowering stems in its second year.

Burdock is a robust and low-maintenance plant that will grow in a wide range of soils, though deep, stone-free ground will produce the best roots. It prefers full sun or partial shade and benefits from regular watering in dry periods, particularly during its first year of growth.

If allowed to flower and set seed in its second year, burdock can self-seed readily. Remove flower heads if you want to prevent this, as the hooked burrs can spread easily by attaching themselves to clothing or animal fur.

Burdock is considered an alterartive. Alteratives are herbs that ‘alter’ the condition in a tissue by eliminating metabolic waste via the liver, large intestine, lungs, lymphatic system, skin and kidneys. Other examples include dandelion root (Taraxacum officinalis) and nettle leaf (Urtica dioica). Its an interesting categorisation of how a plant works as it gives insights to herbalism as a whole. Traditionally used for ‘bad blood’, alteratives were used empirically to help removes tissue and extra-cellular wastes as well as enhance nutritive levels. Commonly used for disorders of the skin and infections, helping the digestion and organs of elimination do their job. Different ‘alteratives’ were seen to work at different ‘levels’; From superficial issues such as acne, boils, sore throat, low grade fever, swollen glands to deeper issues such as chronic infection, abscesses, eczema, psoriasis. Alteratives are called for where there are elements of torpor and stagnation indicating them in chronic fatigue, arthritis and emotional disturbances.

As William Cook, the renowned 19th century herbalist said, alteratives are herbs which normalize the metabolism by supporting nutrition or improving the body’s natural mechanisms of detoxification and which act “slowly, steadily, and moderately in improving the circulating fluids.”

The seeds are specifically used in a condition categorised in Chinese Herbal Medicine as ‘wind-heat’- implying surface infections; sore throat, fever, itchy-red skin, boils. Given its high inulin content the root is perhaps more beneficial for the digestion and as a more nutritive alterative.

The young roots are delicious when roasted or simmered in a tonic soup.

Dig the roots up at the end of the first year’s growth for an easy to harvest haul and when the inulin levels are at their highest. For a more bitter-burdock harvest early in the second Spring. Older roots are fine to use but are much harder to dig and may be damaged. They can also be very hard to dig up.

Give the freshly-harvest roots a good wash, cut into 0.5mm slices and lay out on a drying rack at 40c for a day or so.

Harvest the seed in the second Autumn after it has put up its tall stem with elephantine-ear leaves and burr-producing flowers. Use some rubber gloves as the burrs are prickly, or snip them off with secateurs. The moisture content is low but they still need to be dried and then rub out the seed from the chaff.

Make a tea by decocting 1 tsp of the root in a cup of water and simmering for 15 minutes. Combines well with Nettles and Red Clover for a hearty-herbal brew.

Make a tincture using 1:5@25%.

Make a poultice with the freshly grated root for itchy skin.

And here’s how to make an oil or a salve.