Botanical Information

Latin Name

Arctium lappa

Plant Family

Asteraceae

Part Used

Root and Seed

more to come…

Growing it

In the first year, in early spring a basal rosette of dark green leaves emerge and keep growing larger and larger that whole year until about October. The leaves begin to die back at that time and this is a good time to dig out the roots if you are doing that. If you don’t do that, then the next spring a large stalk will emerge and keep growing to form the bracts with flowers which then become the burrs filled with seeds. The roots can also be harvested in the spring of this second year before the bracts and flowers come out. While its hard to dig out the roots, if you do there is much to use them for, food and medicines. But everyone recommends not even trying to process seeds, that this is just super hard to do and better to just buy.

Buying it

Characteristics

Herbal actions for burdock include alterative, diuretic, diaphoretic, bitter tonic, prebiotic, mild demulcent, mild laxative, hepatoprotective and cholagogue, lymphagogue, nutritive tonic and antioxidant. Burdock is high in carbohydrate especially as inulin. Other nutrients include healthy oils and minerals such as calcium, magnesium, phosphorus, iron, and chromium.

Taste

Perhaps the most important energetic consideration is the quality of an herb’s taste: burdock root has a nut like flavor from fixed oils. It’s very mildly bitter, the bitterness is mostly in the skin if eating from raw but likely will be peeled if eating so much bitter is lost in cooking. Burdock root is actually more sweet because of its carbohydrate content especially in the form of inulin and there’s just a touch of warming pungency and mineral salt due to nutrients, It has a very earthy taste, sort of like a mushroom. Burdock seed is much more pungent, acrid, diffusive, which makes it not really palatable, you won’t eat the seed for food.

Energetics

Burdock root is cooling but at the lowest spectrum almost neutral. Burdock seed is warming also at lowest spectrum almost neutral. Burdock is well balanced for temperature and for moisture as well.
Its moderately drying as bitter and diuretic, but because of its oils also slightly moistening, which is unique because can work on dryness and dampness at the same time making it a more gentle alterative
The effect that a plant has on organs and tissues helps to define how it effects their function. Burdock root is mildly tonifying and also stimulating for activity and movement of fluids in the body.

Folklore

Culinary and Cooking

One of burdock’s most endearing qualities is its versatility as food. In Japan where it’s a popular vegetable, even cultivated for eating by growing in wooden boxes to make it easier to harvest the roots instead of digging out of soil. Fresh, young burdock root is called gobo. Its used in miso soup, shaved into thin slices for salads and in a mixed vegetable dish called Nimono where its simmered in dashi broth with different vegetable mixtures such as carrots, potatoes, shiitake mushrooms, sometimes even meats and then seasoned with a sauce thats a blend of soy sauce, mirin, sake.

Burdock root would be such a great addition to Western cuisines. It’s gentle, mild and affordable, available at many farmer’s markets and even some grocery stores. Burdock can be used like carrots or parsnips – in soups, broth, stews, steamed or roasted, in stir-fries, or grated for salads. Because burdock root isn’t as sweet as a carrot and has a more earthy mushroomy medicinal flavor, its better mixed into vegetable blends instead of eating plain, especially when roasted with potatoes and sweet potatoes drizzled with some olive oil and salt and pepper.

Burdock makes an especially nourishing broth that can then be used to cook with, like rice, quinoa, couscous, even noodles or used as you would any other broth. It can also be pickled, which is really good because you then get the prebiotic inulin and probiotic fermented benefits combined.

Experienced foragers also peel and eat the young second year flowering stalks. The young, spring leaves are also edible but very bitter.

Beneficial Qualities and Traditional Uses

Burdock is an herb that truly supports the metabolic processes of our body.
Metabolic process is a bit of a vague term but its really the purpose behind eating. Food travels through us, from mouth down esophagus to stomach then small intestine then large intestine. Along the way it encounters many enzymes, which through a series of chemical reactions break the food down to molecules that can be absorbed for nutrients and energy. During this process, there are also substances that are separated out, that our body does not need and that then need to be eliminated. Here’s where the liver chimes in and prepares these unwanted substances for elimination. There are different pathways for this elimination, if the substance is water soluble it will go to the kidneys and come out as urine. If fat soluble, then the gall bladder gets involved and these substances will end up on bowel movements. The skin and the lymphatic system also play a role. This is all metabolism and when it all works, it’s amazing. But there are also a lot of factors that can mess it up, there may just be too much for one of the players to handle and things get bogged down, congested, slow, overburdened. Burdock improves metabolism by supporting all of the steps.

Burdock opens pores and promotes secretion from internal organs and external organs like skin, kidneys, urinary tract, large intestine, liver, and lymphatics. It stimulates metabolism, cleanses toxins, and helps eliminate waste products. It’s nourishing and strengthening to tissues and organs especially those that are weak and tired.

Burdock see is most impactful on skin, even more so than burdock root. It’s better for more acute conditions because it works more quickly, especially for dry scaly itchy and crusty discomforts like eczema and psoriasis. Crusty is the key symptom here, anytime that is present, burdock seed is specifically indicated. In TCM, its an important medicine for cold and flus. The Chinese name is Niu Bang Zi. Its helps to relieve scratchy painful sore throats and irritating coughs. Its best used as a tincture because as a tea it doesn’t taste very good although it can be added to formulas with better tasting herbs. In TCM it may be stir-fried brown first and then decocted as a tea to help release some of its medicinal compounds.

Herbal Preparations

Decoction

Fresh or dried roots – 1 tablespoon for each 1 cup water, simmer 45 min to 1 hour, then steep for 45 minutes and strain.

Powder

Tincture

Use a 1:4 ratio, 1 part fresh or dried burdock root to 4 parts of 30% ETOH, you want lower alcohol percentage because then the water soluble constituents can also be extracted.

Ashwagandha with flowers and berries

Botanical Information

Latin Name

Withania somnifera

Plant Family

Solanaceae

Other Names

winter cherry

Part Used

root

Growing it

Ashwagandha acts as a both perennial and annual. Like many annuals it loves full sun, summer warmth and doesn’t tolerate cold. In tropical climates like it’s native India, it will come back year after year. It grows easily in colder climates as well, but only as an annual. It is native to the dry, Northwestern areas of India. It doesn’t require special soil and doesn’t like a lot of water. Ashwagandha grows 3-5 feet high as a shrub. It’s an unassuming plant; nothing particularly special about its yellow flowers and small orange-red berries. Consistent with nightshade plant family characteristics, ashwagandha’s leaves have toxic components, but not the roots, which are the part used in herbal medicines. The time to harvest roots is in the autumn right after berries drop. I have not grown this yet myself, but would love to try.

Buying it

Although native to India, Ashwagandha grow in any summer climate. Harvesting your own herbal ingredients has benefits, true, but also requires time, energy, and sometimes determination. Roots feel particularly complex because after the digging and washing, their sturdiness adds a challenge to get them to useable form. Working through these steps is gratifying and offers the chance to know a plant better, the smell, the feel, the color. Purchasing herbs bypasses this opportunity and adds cost, but also seems to facilitate ease of use. Ashwagandha root is sold dried either in small pieces or powdered. Rosemary’s Garden sells both in one-ounce packages, convenient for one-time use. Buying smaller packages helps assure freshness and decreases need for storage space. Mountain Rose Herbs also sells cut up dried roots and powder in one-four-eight ounce and one-pound packages. Additionally, capsules and liquid extract are available. If growing entices you, Mountain Rose and Strictly Medicinal sell seeds. Strictly Medicinal Seeds also sell potted plants as well as 1 pound packages of powdered root. My favorite supplier of tinctures is Herbalist & Alchemist, who offers ashwagandha tincture in 2-4-or 8-ounce bottles. Because Ashwagandha arises from Ayurveda, a supplier devoted to this modality offers expanded product diversity. Banyan Botanicals offers an array of products including powder, extract, tablets, massage oils, and even Chyavanprash, which is a wonderful herbal combination for vitality that includes ashwagandha root as an ingredient.

Characteristics

Much can be learned about a plant’s character from its name. Ashwagandha’s species name, somnifera translates to sleep, and enhance sleep it does. Energetically ashwagandha is warm and dry. I feel an immediate calming and warming pass through my body even after a few drops of tincture mixed with water and I don’t think it my imagination. Calling ashwagandha “Indian ginseng”, though does not accurately describe it. The replenishing and balancing qualities are similar but ashwagandha is its own class of adaptogen, not a ginseng. Without getting too technical, the major biochemical components of ashwagandha called withanolides, another name link, act as precursors to hormones. This is an important aspect of its regulatory abilities. These and other alkaloid compounds provide calming, anti-inflammatory, anti-tumor, and anti-spasmodic effects in our bodies. There are some cautions to consider with this herb. Ashwagandha stimulates thyroid function so in hyperthyroid conditions should be avoided. Additionally, for those on medications for hypothyroid, such as Synthroid or Levoxyl, caution and only small amounts should be used. Because of its iron richness, excess iron such as in hemochromatosis would also contraindicate its use. Ashwagandha is in the nightshade family along with tomatoes, eggplant, peppers, and paprika, so may not be tolerated in those with sensitivity to this group. It may increase effect of barbiturate medications so should be avoided with them.

Taste

For all of its virtues, ashwagandha can’t boast palate appeal. Its taste is bitter and earthy with a bit of pungency and astringency. Despite this disagreeable description, the flavor isn’t strong so can be easily mixed with other more pleasant tasting herbs.

Aroma

The word ashwagandha translates from Sanskrit to English as ‘smells like horse sweat’. Dried, it smells more of the earth. Perhaps, a more appealing way to interpret this is by associating the virtues of a horse with ashwagandha’s gifts of vitality and strength.

Folklore

Although rooted in truth, a mystical suggestion of longevity and endurance surrounds ashwagandha. Elixir of life, yes, but it’s also known for its aphrodisiac and sexual potency capabilities. It’s often an ingredient in love potions. A star of Ayurvedic traditional medicine, documentation of ashwaganda’s use dates back 3000 years to the original sacred texts authored by famous healers and sages These site ashwagandha as a tonic for all ages, especially children and fertility problems. All negative consequences of aging are touched on by ashwagandha.

Culinary and Cooking

Ancient Ayruvedic remedies emphasize culinary herbal preparations. Ashwagandha root, a rich source of iron, is used for anemia, especially in children and women. It can be boiled in milk with molasses, mixed with yogurt, or sipped unstrained in teas. Mixing it in chai blends with herbs such as ginger, cardamom, cinnamon, and nutmeg can deliciously lighten the slightly bitter taste. Churma is the powdered root mixed with ghee and honey. Indian cooking uses this as a spice added to soups, stews, or vegetable curries. Churma can also be rolled into small snack sized balls that are easy to eat. Ashwagandha root is an ingredient in another traditional and ancient Ayurvedic kitchen remedy called chyavanprash. This is herbal jam like mixture, which can be used on toast or crackers or mixed into warm milk or water. Ashwagandha Ghirta, an Ayruvedic aphrodisiac formula, begins with ashwagandha, milk and ghee. The mixture gets boiled down until the milk has evaporated and only ghee remains, which can be taken by the spoonful twice daily to restore libido. The possibilities seem endless for working ashwagandha milk into both savory and sweet recipes.

Beneficial Qualities and Traditional Uses

The symptom setup for this herb is nervousness and fatigue. In our culture of sleep deprivation, chronic fatigue, burnout, and automimmune diseases, the call for ashwagandha seems stronger than ever. Ashwagandha mesmerizes me with its ancient history and classification as an adaptogen. Described in the earliest Ayurvedic texts as a rasayana, it was known by healing sages to create a foundation in the body of wellness and vitality. As an adaptogen, it supports the body to adapt to and resist the effects of stress. Often adaptogens stimulate and ashwagandha is used for conditions that need that: fatigue, poor memory, decreased sexual energy, and thyroid function. But the side effects of overstimulation are lost as it also soothes anxiety, calms nerves, promotes sleep, and relaxes muscle tension. The amazing ability of an adaptogen to satisfy two needs at once is particularly strong for uniquely calming ashwagandha. It energizes and calms at the same time, promotes rest and supports rejuvenation. Ashwagandha’s indications extend to strengthening immunity, cancer prevention, blood sugar regulation, increasing fertility especially for men, treating anxiety, and as an antioxidant to repair nerve and tissue damage from oxidative stress. It can relieve pain associated with arthritis and fibromyalgia with its ant-inflammatory and antispasmodic capabilities. Finally, it is a rich source of iron, a mineral hard to get and often deficient in anemia.

Herbal Preparations

Decoction

Ashwagandha tea is prepared with the powdered root. Combine ½ teaspoon with 8 ounces of water in a small saucepan and bring to gentle simmer. Simmer for 10 minutes with lid ajar, then remove from heat, cover tightly and allow to steep for 30 minutes. Strain.

Infused milk

In small saucepan, combine 8 ounces whole, organic milk with ½ teaspoon ashwagandha root powder. Add spices such as cinnamon, ginger, saffron, cardamom, or a pinch of nutmeg or clove as desired. Bring to gentle boil. Turn off heat, cover and steep for 20-30 minutes. Strain, drink gently warmed or at room temperature.

Powder

Roots cut to small pieces then dried will easily powder in a spice or coffee grinder. Place 1-2 tablespoons dried root pieces in grinder and pulse for 20-30 seconds. Leave covered for 2 minutes to allow powder to settle.

Tincture

The traditional formula for ashwagandha extract is one part ashwagandha to 5 parts alcohol diluted to 45-50% with water. Label and store in cool, dark place for 6-8 weeks, then strain.

References