(Arctium lappa – Great Burdock)
(Arctium minus- Common Burdock)
Burdock is a biennial plant found in the Eastern and Northern U.S. and in Europe, along fences, walls, and roadsides, in waste places, and around populated areas. The root is long, fleshy, gray-brown outside, and whitish inside. During the first year burdock has only basal leaves. The purple flowers appear in loose clusters from July to
Great Burdock (A. lappa) – The burs are large, up to 1-1/2 inches, long-stalked; in flat-topped cluster. Stalks of lower leaves solid with a groove on upper surface. Grows from 4 to 9 feet. Habitat – Roadsides, waste ground, limy soil. Eastern Canada to Illinois, Pennsylvania, and New England.
Common Burdock (A. minus) – Burs much smaller; short-stalked. Stalks of lower leaves hollow, not grooved. Grows from 3 to 5 feet. Habitat – Roadsides, waste ground, limy soil. Canada south to Kansas, Missouri, West Virginia, and Virginia.
Other Names: Lappa. Lappa minor, Beggar’s buttons, Clothburr,
Cockleburr, Cockle buttons
Nutrients (Per 100 grams)
Calories – 89 Niacin – 0.03 mg. Riboflavin – 0.08 mg.
Calcium – 50 mg. Phosphorus – 58 mg. Sodium – 30 mg.
Fat – 0.1 gram Potassium – 180 mg. Thiamin – 0.25 mg.
Iron – 1.2 mg. Protein – 2.5 grams Vitamin C – 2 mg.
Uses: Cooked green, cooked vegetable, salad, candy.
Harvest: Spring (leaves & leafstalks); Early Summer (roots;
Burdock Bloom Stalks
Note: Collect about a dozen Burdock bloom stalks (which is the main central stalk that will support the flowering side branches). They should be about one to two feet high and still in the process of growing taller (in early summer way before they start to bloom). Cut them as close to the ground as you can.
4 cups cooked burdock bloom stalk rounds
1 cup Parmesan cheese
2/3 cup bread crumbs
1/3 cup mayonnaise
2 Tbsp vegetable oil
1/2 cup finely chopped onions (can use wild onions or wild leeks)
2 cloves garlic, minced (can use wild garlic)
Remove large leaves and leaf stalks. Cut off the cluster of leaves at the top of the stalk. Peel or cut off the outer rind (which is stringy and bitter).
Chop the peeled bloom stalks into rounds about 1/3 inch thick.
Drop the chopped burdock bloom stalks into boiling salted water and boil until tender (about 10 to 15 minutes). Remove and drain.
Add the rest of the ingredients and combine well. Spread in a pie pan or flat baking dish and sprinkle paprika over the top.
Bake at 350°F. until bubbly (about 20 minutes). Serve hot with crackers.
1/2 cup grated burdock root (first year plant)
1 cup brown rice
2 cups water
Bring the water to a boil. Add the rice and the grated burdock root at the same time. Bring water to a boil again, then turn down the heat and simmer until the rice is cooked. The burdock root adds a nutty flavor to the rice.
3 lbs burdock rootstock, sliced &
boiled (first year plant)
1/4 to 1/3 cup cider vinegar
2 hardboiled eggs, chopped
2 tsp dry mustard
4 green onions, finely minced
2 tsp tarragon
1 small cucumber, peeled,
2 Tbsp prepared horseradish
1 cup (packed) parsley, minced 1/2 to 1 cup mayonnaise
1/2 cup (packed) minced fresh dill
weed (2 tsp dried dill)
1/2 to 1 cup sour cream
1 to 2 tsp salt (or to taste)
1 stalk celery, minced
1/2 cup toasted sunflower seeds
Freshly ground black pepper
1 cup chopped cashews (optional)
Slice the burdock root diagonally and boil for about 30 minutes in water with a pinch of salt. Drain off water and boil again in fresh water for about 10 minutes.
Thoroughly combine all ingredients, cover and chill. Makes a great main dish for lunch during the hot summer days.
3 cups sliced, cooked Burdock root
3 Tbsp chopped garlic chives
2 Tbsp margarine
3/4 cup warm milk
1/2 tsp salt
Pepper (to taste)
Preheat oven to 350°F. Layer the burdock, with chives sprinkled over each layer, in a buttered casserole dish. Combine the margarine, milk, salt and pepper, and pour this mixture over the burdock. Bake for 35 to 40 minutes. Serve topped with a sprinkle of fresh chives.
Burdock also has medicinal properties.