Burdock Root

Botanical Overview

Burdock is a hardy biennial plant native to Europe and Asia, now naturalized across North America, where it is recognized by its large, heart-shaped leaves and the tenacious burrs that inspired the invention of Velcro. The long, deep taproot — which can reach up to three feet underground — is the part prized in herbal medicine and traditional cuisine. In Japan, burdock root is eaten as a vegetable known as gobo and is deeply embedded in everyday cooking. In Western herbal traditions, it has long been considered one of the finest blood-purifying and detoxifying herbs available. Traditional Chinese Medicine, Ayurveda, and Native American healing practices all share a long history of using burdock root to support the liver, skin, and lymphatic system.

Flavor Profile

• Earthy, mildly sweet, and gently bitter
• Rich, grounding, and slightly woody
• Reminiscent of roasted root vegetables with a clean finish
• Pairs beautifully with dandelion root, ginger, licorice root, and cinnamon

Traditionally Used For

• Purifying the blood and supporting the body's natural detoxification
• Supporting liver health and bile production
• Nourishing the lymphatic system and reducing congestion
• Improving skin conditions such as acne, eczema, and psoriasis
• Rich in prebiotic inulin — feeds beneficial gut bacteria and supports digestion
• Anti-inflammatory and antioxidant properties
• Supporting kidney function as a gentle diuretic
• Traditionally used to ease joint pain and gout

Brewing Notes

• Water temperature: 200–212°F / 93–100°C
• Steep time: 10–15 minutes — or simmer gently for 15–20 minutes for a deeper decoction
• Use 1–2 teaspoons of dried root per 8 oz of water
• A longer simmer draws out more of the root's beneficial compounds
• Excellent paired with dandelion root and ginger in a liver and detox blend