How to Cook, Boil and Drain Burdock Root Without Salt

Burdock, also known botanically as Arctium lappa, is a biennial plant with large leaves and edible roots. Eating burdock root has a wide range of health benefits. It has the ability to cleanse your blood by helping your body release toxins. It is also a diuretic, which means it prompts you to urinate more frequently, helping with urinary tract infections and kidney stones. It is also thought to have antioxidant, anti-inflammatory and antibacterial properties, notes the University of Maryland Medical Center. Consult your doctor before eating burdock root if you are under medical treatment.

Things You'll Need

• Potato brush
• Sharp knife
• Pot
• Filtered water
• Strainer

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Instructions

• 1

  Wash the dirt from your fresh burdock roots with lukewarm water and a potato brush.

• 2

  Chop the roots using a large sharp knife. When burdock root is fresh, it is soft and easy to cut into small pieces. Make your pieces bite size so they are ready to eat once they are done boiling.

• 3

  Fill a pot with filtered water and place on the stove at high temperature. Do not salt your water. Let the water reach boiling point before putting in your chopped-up burdock roots and then lower the heat to medium-low. The size of your pot will depend on how many roots you are cooking. Ideally the water should cover the roots.

• 4

  Simmer the roots for 25 to 30 minutes or until you can insert a fork into them with ease. Turn the heat off.

• 5

  Place your strainer in the sink and drain the water from your cooked burdock roots. Set your strainer aside with the roots in it, allowing them to cool off at room temperature. You can serve them without cooling them as well if you are adding the roots to a hot dish or stir-fry.