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Burdock

Burdock

Burdock (Arctium Lappa) is from the botanical family of asteraceae. Native to Europe and Asia, it grows wild or disciplined by the gardener. It is best known for its medicinal properties, but it can also be eaten and grown as a vegetable.

Plant burdock

The burdock can grow everywhere as soon as the earth where one wants to install it is freed of all its waste (stones…) and that one has loosened it to lighten it. If necessary, add a little compost or natural fertilizer, because burdock likes rich soil. To do this, it is best to plant the burdock seeds in shelters and in a slightly bright place. By watering the seeds every other day, without excess so as not to drown them, germination will start and within a week, the first shoots appear. From there, you just have to plant them in the ground to see them grow. It does not need intensive watering, nor special attention. After about 4 months, the burdock will have reached its adult size and can be consumed.

Medicinal use of burdock

It is the leaves, roots and seeds that are useful for treating or relieving various ailments. At maturity, these are harvested, dried and manufactured. We integrate them with other components or we prepare it, alone. The properties of burdock are diverse and multiple. Thus, in dermatology, it is used to rid the body of toxins that darken the skin and can cause infections. Burdock is used in certain treatments to treat acne, eczema, psoriasis, etc. Its diuretic and antiseptic properties are no longer to be proven: grinding the leaves and applying them to an insect bite reduces pain, drinking herbal teas from its leaves and its roots detoxifies the body ... It is also very useful for hair growth.

Use of burdock in cooking

It is too rarely known that burdock is edible. It was cooked for centuries, then fell into oblivion. The roots being as fragile as salsify, they must be soaked in lemon water so as not to see them darken. Their flavor, raw or cooked, is similar to that of artichokes. Its larger roots had the same use as chicory: after roasting, they were ground and then drunk like coffee. The leaves can also be eaten as a salad and the young stems, once peeled, are prepared as an accompaniment like a vegetable.

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