Burdock

Burdock refers to plants in the genus Arctium, in the family Asteraceae. The two most familiar species are Arctium lappa (greater burdock) and Arctium minus (lesser burdock). Native to Europe and Asia, burdock has become widely naturalized in temperate regions, including North America. It is a biennial or short-lived perennial. In the first year, it forms a large rosette of broad, heart-shaped leaves. In the second year it sends up a tall flowering stalk bearing purple-pink, thistle-like flowers and later develops the distinctive burrs—sticky, hooked achenes that cling to fur, wool, or clothing.

Habitat and ecology: Burdock favors disturbed soils, roadsides, fields, and waste areas. It can spread aggressively through its burrs, which are readily dispersed by animals and humans. The plant can become a weed in pastures and cropping systems, complicating harvest and transport due to burr accumulation.

Uses: The root is the most commonly used part. In many cuisines, especially Japanese, the root is harvested in the first or second year and prepared as a food called gobo. Young leaves may be eaten as greens, though mature foliage is tougher and more bitter. Burdock also contains inulin and various polyphenols. In traditional herbal medicine, burdock root has been used as a diuretic and to promote detoxification, though high-quality clinical evidence is limited. People with sensitivity to members of the Asteraceae family should exercise caution.

Management: Control includes mechanical removal of rosettes and roots, especially before flowering, and appropriate herbicide use where permitted. Burdock burrs can spread widely, so proper sanitation and removal of seed heads are important.