Great Burdock, Arctium lappa, is a common weed to waste places and roadsides known for it prickly burs. But what this wildflower lacks in beauty, it makes up for in practical use. The leaves, stalks and root are all edible. Medicinally, it has been used for a large variety of needs.
Keep your eyes and ears open and your powder dry.
Great Burdock Sources:
Brill, Steve. Wild Edibles Plus. Computer Software. WinterRoot LLC. Version 1.5. 2012. Web. Feb. 15, 2014.
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Hamel, Paul B. and Mary U. Chiltoskey. Cherokee Plants and Their Uses- A 400 Year History. North Carolina: Herald Publishing. 1975. Print. pg. 27
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Moerman Daniel E., Native American Ethnobotany, Portland: Timber Press. 1998. Print. pg. 84
Newcomb, Lawrence. Newcomb’s Wildflower Guide. Boston: Little, Brown and Company, 1977. Print. pg. 412-413
Peterson, Lee Allen. The Peterson Field Guide Series; A Field Guide to Edible Wild Plants; Eastern and Central North America. Boston: Houghton Mifflin Company, 1977. Print. pg. 126-127
United States Department of Agriculture. Natural Resources Conservation Services. Web.
Burdock root is delicious if you like the taste of kohlrabi. I have dug up the nonflowering burdock root, peeled it, chopped it and boiled it for a very long time to make it tender. You butter and salt it and it’s very good. It takes a long time to cook or it’s chewy. It’s easy to identify but have a strong spade shovel to dig it. The root can be over 3 foot down.
Great tip thanks for sharing.