Burdock Root/Arctium lappa/Stor Kardborre/Raíz de Bardana/Lampazo/Gobo.
Like we say in Sweden "Kärt barn har många namn/ A dear child has many names".
A member of the thistle family with an edible liver supporting root, also a prebiotic to improve the intestinal flora.
In herbal medicine it has been mentioned since the time of Hildegard of Bingen.
Native Americans were known to use the whole plant as food, boiling the root in maple syrup (which made it like candy) so that it could be stored for longer periods of time.
17th century English herbalist Nicholas Culpepper said that it was good for 'old ulcers and sores', as well a treatment for someone bitten by a rabid dog. In China it is used as an aphrodisiac and for impotence.
Burdock stimulates and supports the liver, and through this action, has its effect on other systems. The liver’s responsibility in detoxifying the blood is essential to seemingly unrelated qualities such as clear skin, pleasant breath, pain-free joints and a smooth-running digestive tract.
There is considerable evidence in the scientific literature that Burdock root is a powerful anti-inflammatory remedy. Its numerous antioxidants protect the liver from toxic chemicals, allowing it to process the body's naturally occurring steroids which are helpful in achieving hormonal balance.
A mildly bitter herb, it stimulates the release of gastric juices and aids digestion. This combination of qualities explains its traditional use in treating acne, eczema, endometriosis, psoriasis, and uterine fibroids.
Burdock, a slender, brown-skinned root vegetable that grows to more than two feet in length, and in Japanese cooking is an all-purpose vegetable that's added to stews, stir-fried, and pickled.
I love Burdock, as a pickle and as medicine, another lovely gift from Mother Nature.
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