Planting: Moist soil in sun or light shade, robust fully hardy biennial, self-sowing, 5’.
Harvest: Young leaf stalks are cut in spring, roots are lifted in autumn, seeds harvested as needed.
Culinary: Leaf stalks are scraped and cooked like celery. Roots are eaten fresh raw in salads, or cooked like carrots, or added to stir fries. Used extensively in Japanese and Korean cuisine. “This is a burdock root. I prepared it especially for you so you would find it a replacement for tasty bread, potatoes, and carrots. ..Try it, not to worry. In times past people used it to make a great many tasty and healthful dishes. Try just a small bite first. I have been keeping it in milk to soften it”. (Anastasia 4 “Cocreation”, p85.)
Medicinal: An alterative herb, with bitter foloiage and sweet mucilaginous roots, that reduces inflammation and controls bacterial infection. Used internally for skin diseases and inflammatory conditions owing to chronic tosicity, like eczema, psoriasis, rheumatism, gout, boils, and sores. Seeds are used for similar purposes and to treat colds, pheumonia, and throat infections.
Third Eye Vision:
Seeded: Fall 2008, A3, A5
Sources:
Wiki
The Royal Horticultural Society New Encyclopedia of Herbs and Their Uses (RHS)
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