Infusion: 1 tsp. burdock root boiled with 1 cup water, simmer about 20 minutes, 3 cups daily. Tincture: .5 tsp, 3 times daily.
Burdock grows to 5 ft (1.5 m) tall producing purple hued leaf stalks longer than the leaves, resembling rubarb in size and shape, flower heads are round and surrounded by stiff, prickly, hooked burrs.
Culinary: Fresh root may be added to soups, salads, and stir-frys. The root, roasted and powdered, is a coffee substitute. Young leaves and stalks may be eaten raw or steamed.
The roots are primarily used for medicinal purposes due to their potential health benefits, such as anti-inflammatory and antioxidant properties. The seeds and leaves of the burdock root plant can also be used for various purposes, including as a diuretic or to aid digestion.
Beets and carrots are examples of plants with tap root systems.
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Burdock
Burdock root is dhatura ki had in Hindi.
Burdock root is called "Nannari kandulu" in Telugu.
The Hindi name for Burdock Root is "Arctium lappa".
The Burdock Root in India is called "ghagra". Burdock root is very closely related to dandelions and feverfew, and used mainly for healing purposes.
Arctium lappa, there are about 10 species of burdock plant.
The name of burdock root in Tamil is "thakkali poo."
The Gujarati name for burdock root is "આદુસ / આર્ટીચોક રુટ" (Adus / Artichoke Root).
The Tamil name for burdock root is "தாண்டுளை மூலம்" (Thandulai Moolam).
The Malayalam meaning of Burdock root is "മുളക് മൂല്ലി" (Mulak moolli). It refers to the root of the Burdock plant, which is known for its medicinal properties and is often used in traditional herbal remedies. Burdock root is valued for its potential health benefits, including its ability to support digestion and detoxification.
Capsules: dried root powder placed in capsules. 2 capsules, 3 times daily for 3 weeks, then discontinue for the next 3 weeks.
Dosage varies with the condition being treated. May be eaten raw, the dried root is usually made into a decoction or an extract by boiling in water. Tinctures also available. And more . . .