Greater Burdock – Arctium lappa

Common Names: burdock, edible burdock, greater burdock, gobo, lappa, beggar's buttons, cocklebur, burrs, burr weed, burdock root, niubang, arctium, arctium lappa, arctiin, arctigenin

Latin Name: Arctium lappa

Origin: Africa, Asia, Australia, Europe, South America, North America

Short Introduction

Greater Burdock prefers tilled, fresh, nutrient- and humus-rich soils in sunny locations. It is highly sensitive to nitrogen fertilizers, so monitoring nitrogen levels is key to maximizing root yield. Cultivation involves sowing seeds in mid-summer. Harvest typically takes place 3–4 months later in late autumn, when roots are most fibrous.

Harvest one-year-old Greater Burdock roots. Dig them up in late October or November, or early spring (around March). Roots from two-year-old or older plants are not therapeutically useful as they turn woody and hollow. One-year-old plants lack stems and flowers, only having a few leaves. Roots are long and brittle; after digging, wash thoroughly, cut into 15 cm pieces, and dry in the shade below 40°C. Properly dried roots are dark on the outside, yellowish to gray inside, bitter to taste, and odorless. Store in a dry, airy environment.

Detailed Description

Greater Burdock is a herb traditionally used for therapeutic purposes in Europe and as a culinary ingredient in Japan and China.

Botanical Information

Greater Burdock, Arctium lappa, is a tall biennial herb that can reach up to 2.7 meters in height. Its taproot resembles a stout stake, extending as deep as 80 cm. The root is spindle-shaped, gray-brown on the outside, and white inside. The stem emerges in the second year, is robust, grooved, and covered with a dark reddish tint. The large, heart-shaped leaves have long stalks; the basal leaves can be up to 50 cm long and 40 cm wide, while the stem leaves are smaller and more alternate. Both types of leaves are white and hairy underneath.

The tubular flowers are purplish-red to pink, clustered into heads 3–3.5 cm wide, blooming from July to September. The flower heads are protected by bracts. The fruit is a small, black, slightly flattened and wrinkled achene with fine hooked bristles on the end, allowing it to cling to animals and people for wide dispersal. A short pappus is attached.

Origin and Distribution

Greater Burdock is native to the temperate regions of the Old World, spanning from Scandinavia through the Mediterranean and west of the British Isles all the way across present-day Russia, the Middle East, China, Japan, and India. Human activity has introduced it to Australia, New Zealand, Africa, and North America, where it now grows wild from lowlands to mountain plateaus.

Burdock thrives worldwide, favoring disturbed nitrogen-rich soils. In Japan, it is cultivated under special conditions and is known as gobo, reflecting its culinary status. Greater Burdock often grows as a weed, commonly found in waste grounds, along roadsides, and near fields. It prefers drier, calcareous soils.

Usage / Dosage

Burdock root is widely consumed in Chinese cuisine as niubang, a culinary tradition borrowed from Japan, where it is known as gobo and remains a popular food. In medieval Europe, greater burdock was also eaten as a vegetable but is now only rarely consumed there, with exceptions in Italy and Portugal. In the UK, burdock is grown and harvested for the traditionally brewed 'dandelion and burdock' beverage, which is still produced today.

In the latter half of the 20th century, burdock’s popularity surged internationally due to its recognized culinary value, especially within macrobiotic diets. Popular Japanese dishes include kinpira gobo—burdock root stir-fried with carrots and seasoned with soy sauce, sugar, mirin, sake, and sesame oil—and mizakushi burdock, a type of sushi featuring pickled burdock root.

In folk medicine, dried burdock root is used as a diuretic to promote urination for high blood pressure and swollen legs, as a diaphoretic (reducing sweating), and as a blood purifier. Historical and more recent records detail preparations using greater burdock root extract for support against various types of cancer. In oily form, burdock extracts are components of shampoos and other products for hair care.

Traditional medicine in Central Europe references the root of greater burdock as beneficial for metabolism (especially in the digestive system), and for conditions such as gout, diabetes, gastritis, inflammatory stomach and duodenal ulcers, joint capsule inflammation, and mild arthritis. Folk medicine views burdock root as a diuretic and exhibits antibiotic-like properties, helpful in supporting the release of kidney stones, managing dermatitis, various inflammatory skin conditions, rheumatism, malaria, hemorrhoids, stomachaches, and bloating. Externally, decoctions from burdock root are applied for abrasions, minor wounds, and as compresses for eczema.

Greater burdock seeds are included in hair formulas to enhance hair growth, improve appearance, and strengthen hair structure. Burdock oil is marketed as an antiperspirant and is reputed to reduce oiliness of the skin. In traditional Chinese medicine, extracts from greater burdock root (such as niubangzi) are used both to support hair growth, boost immune function, and for colds and flu. Herbalists also recommend burdock root tea to help with acne and other skin conditions, as well as a diuretic for kidney disease and kidney function support.

Extracts from greater burdock’s various parts have been tested over decades, and despite differences in methodology, most findings agree that its active compounds support skin health and cartilage integrity. Additional phytochemicals contribute to upper respiratory and immune system health.

Other bioactive compounds assist in restoring digestive comfort during phases of dyspeptic disorders. Burdock root is rich in medicinally active substances, some of which can purify the blood and even chelate toxins for elimination. Properly dosed and administered, some constituents can help lower blood glucose for optimal glycemic balance.

Active Compounds

Burdock root is high in water-soluble dietary fiber, notably inulin, valued for dietary use. Key minerals include calcium, iron, and sodium. The root also contains a broad array of amino acids (protein-rich), polyphenolics (with mild astringency), stearic and palmitic acids, tannins, oils, sulfates, essential oils, vitamin C, and is low in calories (low in simple sugars).

First-year roots also contain mucilage, polyacetylenes, bitter guaianolides, sulfur acetylenes, with seeds rich in arctiin, arctigenin, and distinctive butyrolactone-based lignans.

Traditional Dosage

Properly dried greater burdock root is brittle with a mildly sweet to neutral flavor balanced by a subtle earthy sharpness, which can be reduced by chopping or soaking for 5–10 minutes. Burdock’s characteristic bitterness is valued in Japanese dishes such as miso soup (tonjiru) or takikomi gohan.

Burdock root tea is best made by adding about 2 teaspoons of chopped dried root to 500 ml of hot water; briefly simmer or soak overnight and gently reheat. Drink throughout the day, adjusting to your needs. For cleansing blends used for eczema and dermatitis, combine equal parts burdock root, field pansy herb, walnut leaf, elderflower, and blackberry leaf (totaling 10g), pour over 250 ml boiling water, and strain after 20 minutes.

For baths, compresses, and skin washes (for sprains, contusions, and certain skin infections), mix 1 tablespoon root with 500 ml water, simmer, let stand, and apply directly or dilute for bathing. The decoction can also be used to rinse hair.

To prepare a hair or scalp massage tincture (for hair loss or weakness), macerate about 25 g dried burdock root (cut into small pieces) in 500 ml alcohol or rubbing spirit for one week. To enhance, add chopped nettle or nasturtium. Massage the tincture into the scalp every morning and evening.