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Record Details
Botanical Names Arctium lappa; Lappa Arctium
Common Name Bardana (2),4), Bardane (7), Burdock (2, 3, , 3, 4), Burdock root ( 4, 5), Beggars's buttons ( 3, 4, 5, 7), Burrburr (5), Burrseed (2), Clothburr (2, 3, 5), Cocklebur (2), Cockle-Button (7), Cockold-dock (7), fox's clote ( 5), Grass burdock (2), hardock (2, 5, 7). harebur (2 4, 5), Hill ( 4), Hurrbur (2, 7), Lappa ( 3, 4, 5), Lappa minor ( 3, 4), Lappa Tousntosa ( 4), Niu-ts'ai (8), Niu-p'ang-tzu (8), Pien-ch'ien-niu (8), P'ang-ch'ien-niu (8), Pien-ch'ien-niu (8), Pien-futz\'u (8),Shu-nien (8), Stick-buttons (7), Ta-li-tzu (8), Thorny Burr ( 3, 4, 5), turkey burr (2, 5), Wu-shish (8), Ye-ch\'a-t\'cu (8),
Key_Name Burdock root
Identenifying Characteristics BiennialAsteraceae;
Image of herb.
Stem 1st year none, 2nd year 2-7ft stout with wide-spreading branches, coarse
Leaves lternate elongated; (coardate-oblong and rhubarb-like), heart-shapedleaves, large and wavy, Rough, fleshy, dentate, peiolate, whitish beneath.
Flowers purple, globular heads with a calyx of imbricated scale (burs orbrackets) with hooked extremities for adhering lightly to objects. Bloom in July and
Root early simple, fusiform or spindle-shaped, 1/5 - 4/5 '' thick, 10-30 '' long,brownish-gray externally Longitudinally wrinkled, annulate crown (often wte crown (often with a woolly tuft of leafremains). somewhat horny fracture, dark cambium separates the thick outer bark from theyellowish or white porous, and radiate wood, hollow centre or contains white plit-like tissueinside. Powder: light brown.
Fruit Achine, globoidal, 1/2- 1'' broad, Imbricated scale with hooked extremitiesthat adhere to anything, The red is obovate-oblong, angular, slightly curved, one-forth inch longbrownish-gray to black wrinkled seed. One plant may produce 400,000(7).
Taste root and seed Mulsilaginous, sweetish, slimy taste slightly bitter. Leaf andstem bitter.
Odour Slight
Distribution Naturalized in North America, from Asia and Europe, along roadsides and in all vacant lots.
Parts Used Leaf, Root (first years growth) (2,46), Seed (2, 46), stem (nutritive)(46), whol
Constituents Inluin 27-45%, up to 12% protein;
Solvents Water, Alcohol;
Therapeutic Action Alterative,Antiscorbutic,Aperient,Appetite,Astringent,Cholagogue,Depurative,Depurative,Emollients,Laxative,Stomatic,Tonic
Medical Uses  
Contra Indications  
  • DECOCTION (root) 1 wineglassful 3-4 times daily
  • fluid extract ? - 1 fluid dram
  • Infusion (leaves0 1 teacupful 3-4 times daily
  • Powder 30-60 grains (? -1 teaspoonful)
  • Solid extract 5-15 grains
  • TINCTURE 30-60 minims (? - 1 flG>30-60 minims (? - 1 fluid dram) 3-4 times daily
  • Oral
    • Promote perspiration (diaphoresis) in colds and fevers: Double the dose in hot water, adding 1/8 - 1/4 teaspoon of Zingiber officinale (ginger), to each teacupful.
    • Pain: Drink an infusion of the tops
    • Skin diseases, Boils. , carbuncles, pulmonary catarrh, scrofula, leprosy, syphilis, Rheumatism. etc; Drink decoction regularly.
  • Skin
    • Large sores, skin diseases, inflammation, swelling: Apply a hot fomentation of the tea to the affected part, cover with plastic or oil silk to prevent evaporation and bandage; leave on until almost dry, then cleanse the area and make another application; repeat until healed.
    • Skin eruptions, burn wounds, swelling, haemorrhoids: Apply the burdock ointment.
    • Rashes, pimples, Boils. , scurvy, eczema: use a d scurvy, eczema: use a decoction of equal parts Burdock root and (Rumex crispus) Yellow dock . as a wash, and drink the combination as a tea.
    • Goiters: Mix burdock root powder with leaf lard and apply externally over the affected gland and inflausd area.
    • Locked joints: Apply a poultice of the root over the affected part.
vetrinary Same as humans
non_med It also possesses wholesome nutritive value in the stock when cut before the flower opens, is stripped of the bitter rind, boiled or used in salads (eat raw witor used in salads (eat raw with oil and apple-cider vinegar); it has a delicate flavour of asparagus. Russian's wrapped fish or gaus in leaves and cooked in pit. A fire was made in pit when ground was hot enough they would remove ash and charcoal, wrapped usat placed in hole and covered with hot earth. Roots roasted and used for coffee, Fresh root in soup instead of potatoes (Change water 3 times to remove Medicinal properties), fried as cutlets, and pancakes. Cut vary fine and boiled with apple cider vinegar and Yellow dock with appitionic sour cream, they make a tasty and nutrious jam.
Sister Plants  
  • Root: Root of first year plant is harvested in fall or early spring
    • Wash root in agitator or tumble washer, If the soil has lots of clay don't change the water
    • Dry roots partially then chip, We have used an impact chipper for this with good results. The semidry roots don't powder as easily this reduces loss through dust and increases the operator safety. The rootchips are then dried the rest of the way.
  • Leaf :
    • Harvest First or second year leaves and dry Cut leaves for storage
  • Seed:
    • Harvest seed in fall of second year
Reference Dr. Neil McKinney< ,The Encyclopedia of Herbs and Herbalism< 11,Dominion Herbal Collage< 11,Norma Myers Course< 11,The Myth and Truth About Genseng< 11
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