Burdock (botanical name: articium lappa) is also known as Fox Coat, Beggars Buttons and Great Bur. It is a broad-leaved perennial herb with spiny, thistle-like flowers. It contains biotin, copper, manganese, iron, Vitamins B and E, zinc, sulfur and inulin.
The root of common burdock is edible raw or cooked. The best roots are obtained from young plants. They are usually peeled and sliced. The chopped dried root is an excellent tea that tastes earthy and rich. Our favorite way to have burdock root is as a tea or tincture. Another way we like to use the dried chopped burdock root is in soups for the nutty rich flavor it adds.
Young leaves and leaf stems are edible raw or cooked. They are mucilaginous. Young flowering stems are edible, peeled and eaten raw or cooked like asparagus.
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