Page 44 - The Forager’s Guide to Wild Foods

Burdock, Arctium spp. (ASTERACEAE)

Heather Barnes

BURDOCK is a common weed with sticky burrs. It water and vinegar, ⅓ cup canning salt, 2 tsp. dill seed,
grows up to 3-6 ft. (1-2 m) tall and thrives along riv- 4-8 wild onion bulbs, 4-8 chili pequins. Peel roots and
erbanks, roadsides, and fields. There are about 15 cut into 4.5 inches (11.5 cm) sections, slicing each sec-
species in the Arctium genus. The most edible is Arc- tion into quarters. Into 4 hot, sterilized pint jars place
tium lappa. 1-2 wild onion bulbs, 1-2 crushed chili pequins, and
FLOWER: Purple flowers, found on tips of prick- the burdock root. Bring to a boil the mixture of water,
ly balls of bracts, bloom between June and October. salt, dill seed, and vinegar. Carefully pour it into jars,
Flower heads are 0.4-1 inch (1-2 cm) across, com- up to ¼ inch (0.6 cm) from the top. Poke the jars con-
posed of purple disc florets. tents to release any air bubbles. Wipe threads dry and

seal with sterilized lids. Boil bottles in water for 15
LEAF: Leaves are green on the top and whitish on the
min. Let bottles sit 6-8 weeks before opening.
bottom, heart shaped, large, and wavy; can grow up to CRUNCHY BURDOCK WITH TOASTED SESAME
19 inches (48 cm).

DRESSING: (recipe credit: River Corcoran): Ingre-
EDIBLE PARTS: roots, stems, immature flower stalks,
dients: 5 burdock roots (peeled and cut into 1-inch
petioles, leaves
sticks), 2 ribs celery, sliced, 2 tbsp. toasted sesame
KEY MEDICINAL USES: Burdock is known as a detox- seeds, 1 tbsp. sugar or honey, 1 tbsp. Braggs aminos, ½
ifier, diuretic, antibacterial, and antifungal. tbsp. rice vinegar, ½ tbsp. toasted sesame oil. Bring a

HOW TO HARVEST AND EAT: First-year roots, dug pan of water to a boil over medium-high heat. Add bur-
in the fall, and second-year stems, cut in summer, can dock and cook 6–8 min. until crisp tender. Drain and
be boiled for about 20 min., then season to taste. Be- cool. Transfer to a bowl and add celery. Grind sesame
fore cooking, the stems should be peeled, and roots seeds and sugar until fine. Sit in Bragg’s aminos, vin-
egar and sesame oil. Add to burdock and toss to coat.
scrubbed, to remove the bitter rind. Leaves should
be picked in the spring and eaten when young. Young POISONOUS LOOK-ALIKES: Rhubarb, Rheum rhabar-
first-year roots and leaves are good raw in salads. barum - Both plants have large, triangular leaves, but
PICKLED BURDOCK ROOTS (makes 4 pints): (recipe Rhubarb’s leaves are curlier. Burdock leaf stems are

credit: Mark “Merriwether” Vorderbruggen, Ph.D.): In- grooved, while those of rhubarb are glossy, complete-
gredients: 3.5 lb. (1.6 kg) burdock root, 3 cups each of ly hairless, and smooth.

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