Burdock is one of the most respected cleansing herbs in Western herbalism. It’s a hardy plant you’ve probably seen growing wild here in Iowa, along with its famous burrs (they inspired the invention of Velcro!). In Japan the root is eaten as a vegetable called gobo. Herbalists have treasured it for centuries as a gentle “blood purifier” that supports the body’s natural cleansing through the liver, kidneys and skin. Burdock root is traditionally used to support healthy liver function, clear and healthy-looking skin, and comfortable digestion. It’s naturally rich in inulin, a prebiotic fiber that feeds beneficial gut bacteria. It’s also one of the four herbs in traditional Essiac tea. How to use it: simmer 1 to 2 teaspoons of the cut root in 1½ cups of water for 15 to 20 minutes, then strain. It has a mild, earthy, slightly sweet flavor and blends well with dandelion root, ginger or cinnamon. You can also add it to soups and bone broth. Cautions: not for use during pregnancy or while nursing. Avoid it if you’re allergic to plants in the daisy family, such as ragweed and chamomile. Talk with your provider if you take diuretics or diabetes medication. Sold by the ounce.
