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| Burdock with a Pollen Laden Bee I accidentally forgot to harvest my burdock root, and it went to seed! On further reflection, there were a few bird families living in the burdock area this summer, and they did scold me every time I got close to them- I was listening to nature... I kept thinking about looking up the best time to dig up burdock, and kept forgetting. Burdock is really easy to grow, and only needs weeding at the perimeter of the growing area since the leaves are so big. I will be growing it in the same spot forever since I will inevitably be leaving some of the root when I dig and it will re sprout, but I have been wanting to try growing them in a garbage can with holes in the bottom. I finally acquired a big planter to try out in my home garden. |
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| Dried Burdock Root I do have some Burdock that are first year plants, but I missed the optimal time for most of it this year. I am going to dig up what I can anyway in the next few weeks, and process them into soup stocks for my personal use. The good part about having so many herbs around me is that I can experiment with herbs to see if they taste good in soup, or freeze as ice cubes, or if they will grow in certain conditions... I also need to figure out what I am going to do with so many seeds! They are extremely prickle-y and I already got a big splinter from cutting off the first batch. It is pretty long (up to 3 feet) and off white like a turnip. If you dig it yourself, make sure you have permission, proper ID, and wash it well. The roots need to be simmered for a long time, and have been traditionally added to stocks for soups. One recipe had it stewing all night in a crock pot. Burdock Root Stock: 2 onions 4 carrots 4 celery stalks 3 Tablespoons of Olive Oil (Optional) 1 fresh burdock root (whatever size you can get) cut up as small as you can Cut all of the vegetables except the Burdock in a rough 1 inch cut, and put them in a oven safe pan. Put into the cold oven and set the temperature to 400 degrees. Roast the veggies for about 35 minutes, then turn the oven off and let them sit for 15-20 more. They should be soft and caramelized. Remove the veggies from the pan and put into a stock pot with the cut up Burdock. Fill the stockpot with water to cover the roots by 3 inches or so. Add water to the roasting pan and scrape all the good, crusty bits off into the stockpot. Bring the stock to a boil, then turn it down to simmer for 4-10 hours. Check in on it often and add more water as it evaporates. Cool the stock and put in old yogurt containers or ice trays to freeze. Take out what you need during the year. You could also add glycerine to the mixture (at least 30%) and preserve it that way if you didn't want to use the electricity. I would not advise using alcohol because skin issues are supposed to be related to the liver, and alcohol is not supposed to be good for the liver.... Cooking with the root will benefit your whole family though and you won't think of it as medicine. **These statements have not been evaluated by the FDA, and you should use caution when using any remedy- talk to a naturopath for more information. I have yet to make a lotion or infused oil with it, but I am determined to do it this year. I am sure I will be reporting here on my findings. In Seattle you can buy Burdock at almost any asian grocery store and at http://www.uwajimaya.com/ almost any time of the year. Next year, in the Spring, Call or email me!~ jayne@sistersageherbs.com. |
