Burdock Root Preparation

According to natural-homeremedies.org, burdock root is an amazingly versatile medicinal herb that can be used to fight colds, to promote liver health, to provide important antioxidants, to fight infection, to treat diabetes, to ease arthritis pain, to fight cancer and to heal some skin diseases. It is also delicious cooked as a vegetable and is widely used in Japanese cuisine. Fresh or dried, burdock root is a popular choice for those seeking to improve their health through nutrition and herbal remedies.

Fresh Burdock Root

• If whole burdock has been purchased or harvested, the flowers and leaves can be lightly steamed or eaten raw in a salad. The tough, bitter rind of the root must be peeled away and the tender center can be sliced and eaten raw, cooked and served as a vegetable or added to soups and stews.

Burdock Root Tea

• While including fresh or cooked burdock root in the diet has many healthful benefits, those seeking the to use burdock as medicine may prefer to consume a tea or tincture made from dried burdock root. A tea made from dried roots is generally referred to as a decoction because of the lengthy brewing time required--20 minutes or longer. Due to the thick outer coating, dried burdock root is very tough.

  To make a tea from dried burdock root first soak the root in cold water for three hours. Put the soaked root into a pan of fresh water. Use approximately 1 cup of water per 1 tsp. of dried burdock root. Bring the water to a boil and boil gently for one hour. Strain and discard the boiled root. Large batches of tea can be made at once and then refrigerated in an airtight container.

Burdock Root Tincture

• Tinctures are often considered the best method of taking any herbal remedy. Tinctures are rendered by steeping a fresh herb in a solvent, such as vodka, for several weeks, until the properties of the herb have been released into the solvent. They are simple to use and make. Proportions are more important than measurements for making a tincture.

  To make a burdock root tincture, clean and peel one or more burdock roots. Dry thoroughly. It is very important that the burdock root is dried before chopping, as excess water can cause spoilage in the tincture. Chop roughly into 1/2-inch pieces. Place the chopped burdock root in a glass jar and cover it with 100 proof drinking alcohol, such as vodka. Let the mixture steep out of direct sunlight for six weeks. Keep an eye on the mixture, making sure the prepared root remains submerged in the alcohol. Add more alcohol if necessary. After six weeks, strain the root from the liquid. Discard the spent burdock root. Store the tincture in an airtight container. If fresh burdock root is readily available, preparing a tincture yourself is much more economical than buying it.