A large, biennial plant growing from a thick tap root. The leaves are on long stalks, many veined and wavy-edged, resembling rhubarb. Stout stalks, the second year, grow 4-6 feet tall. The flowers are small, magenta pink and white, solitary or clustered, followed by spherical burrs. Found along fences, roadsides, waste places walls and populated areas throughout the U.S.
It is one of the best alterative & depurative agents in nature but does not nauseate. Burdock root traditionally influences the skin, soothes the kidneys and relieves the lymphatic, excellent with skin issues. Possesses wholesome nutritive value in the stalk when cut before the flower opens, is stripped of the bitter rind, boiled or used in salads (eat raw with oil and apple-cider vinegar); it has a delicate flavor of asparagus.
Origin(s): China, Croatia, Egypt, Poland, United States. See our Quality Assurance Testing.
Latin Name(s): Arctium lappa.
Also known as: Lappa, edible burdock, great burdock, gobo, goboshi.
Plant Part(s) Used: Root.
Appearance: Brown to beige & woody.
Aroma: Root-like, bitter.
Taste: Mucilaginous, sweet.
GMO Status: Non-GMO.
Additives: Free of any additives or preservatives.
Applications / Preparations: Can be put into capsules, teas, soups, salads or infused as an herbal extract. For cosmetic use can be put in boiling water to make poultices & skin washes.
Storage: Store in a sealed container in a cool, dry place.
Shelf Life: It is very difficult to pin down an exact expiration date for most single herbs as they do not really expire, they lose potency or strength over time but will still have value. Unlike synthetic material or drugs, herbs can contain many constituents that contribute to their medicinal effects. Even if when we know what the active constituents are, there are often many of them in a single herb, each with different rates of degradation. Some herbs lose their effect more easily. Other herbs that possess more stable compounds such as alkaloids or steroids will last much longer.
A huge part of the degradation rate of herbs depends also on the storage conditions of the herb, & even on the quality of the herb before storage – how it was grown, harvested, dried & processed. If the product is left in hot places or open to sunlight then it will degrade much quicker than if it was stored in cool, dry place & sealed tightly.
A good rule of thumb is that herbs should be stored no longer than 2-3 years but many herbs will have great strength much longer than that. To determine if a an herb is still good you can check the appearance & aroma. Herbs that are no longer acceptable will have lost much of its vibrant color & will instead appear dull & faded. The bigger key though is to smell the raw materials to see if the potent aroma is still present.
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