Autumn is root time and I have to say that my favorite root of all has got to be burdock! I love the way it tastes and its slow-acting, nourishing medicine.

A couple of years ago, I took Rowan with me to harvest burdock at a neighboring farm, and we dug a root as tall as Hailey at 1 year old (this is a photo from back then), before we eventually broke it accidentally.

This plant has a thick, long taproot in its first year of growth. That’s the root you’ll be looking for. Second year plants are putting their energy into seeds, and will only have a shriveled root remaining.

This year I wasn’t able to harvest burdock root for myself, but we bought some at our local co-op grocery store, and I’ve been integrating it into our family diet in as many was as I can think of over the past month. I want to share some of the ways I came up with, but first I’ll tell you some of the benefits of doing so.

Susun Weed in Healing Wise says that burdock root helps “provide optimum nutrition to the glandular and immune systems, liver, kidneys, blood, lungs, and nerves.” Chromium, iron, magnesium, silicon, thiamine, and inulin are among its many useful constituents. Fresh root is also high in vitamin C. Not only is it packed with nutrition; the mucilaginous fiber of the root will absorb, bind and remove poisons and toxins in our digestive tracts.

Sound good?

One more quote from Susun for you: “Longevity, steady energy, sexual vitality, and freedom from chronic disease and cancer are a few of the reported effects of long-term frequent use of burdock.”

AND feel free to check out the Herbalpedia entry for burdock (PDF). Thanks to Herbalpedia for providing this entry for us.

Okay, let’s get cooking!

The first dish I created was a simple combination of roasted roots. I cut up potatoes, carrots, beets, kohlrabi and burdock into bite sized pieces and put them on a cookie sheet. I then tossed them in olive oil and sprinkled a garlic salt combination of spices called Spike on top, and put them into a 375 degree oven for about 45 minutes, stirring them with a spatula every fifteen minutes to help keep them from sticking to the cookie sheet. All the roots together were delicious, and this really felt like a perfect fall meal!

The next week, I stir-fried a sliced burdock root with broccoli and onions and served this as a side dish with fish. I also cut them up an included them in my mix of vegetables to go into burritos (this was one of the most effective ways to get the kids to eat some burdock without them even realizing it.). I also put burdock root in my pot of chili. Finally, I added cut up pieces of the root to a lamb stew that I made in the crock-pot. Are you getting the idea? Truly there are endless ways to incorporate this tasty root into our fall diets.

We can also preserve this fall nourishment by infusing the fresh root in vinegar, so that we can access these nutrients and healing properties throughout the year. I find burdock root vinegar to be very tasty. It’s a wonderful addition to salad dressings or stir-fries any time of year.

I just went to the kitchen to check on my slippery elm throat lozenges (research for an upcoming newsletter), and remembered to check on my root beer.

It’s fizzy today! I don’t always have great luck with the yeast and am always happy when it fizzes. Well, I’m telling you all of this because I also remembered that burdock is one of the roots I always add to my fall tonic root beer. Yet another way to get it into your family’s diet!

I have to say that I also call on the nourishing qualities of burdock when we’re ill. This fall, Hailey has been sick quite frequently since she’s just starting preschool and is exposed to a lot more new sicknesses through the other children.

So, I’ve been making a regular decoction of dried astragulus and burdock roots. I simply add a handful of each to a pot of water (one ounce root to one pint of water if you feel inclined to measure), bring it to a boil and simmer it for 20 minutes, allowing the water to reduce by half.

Get DRIED BURDOCK ROOT here...

This is an amazing immune system builder and can be drunk as a pleasant, sweet tasting tea or added to juice or anther tea if you prefer a different flavor.

So, enjoy experimenting with some different recipes, and the good health that results!

Enjoy!

–Kimberly

P.S. Burdock is the 'Herb of the Month' on HerbMentor!

If you're an HerbMentor member, check out the 2 burdock videos we have, burdock pickle recipe and join the Forums! Some folks are already discussing it there. We'll be discussing burdock on the next HerbMentor Live on November 28!

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Get yer dried burdock root RIGHT HERE! (for teas/infusions)