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a Brief Introduction to
Burdock root (牛蒡) is a underground tuber of greater burdock plant that was found to be used as a vegetable and medicinal herb. The plant burdock is a short biennial which is believed to be native to Northern Europe and Siberia. In Japan, popular as gobo, it has been cultivated at larger scale as a major root herb since earlier times. In the nature, however, burdock is regarded as a wild, easy-growing, hardy plant existing in almost any parts of the planet.
Burdock root, scientifically referred to as arctium lappa, has been used as a digestive treatment and a diuretic. Burdock root contains powerful antioxidants, such as phenolic acids, quercetin and luteolin. Antioxidants are substances that help protect your body from free radicals, which are unstable molecules that damage healthy cells. An article published in “BMC Complementary and Alternative Medicine” in 2011 noted that burdock root tea is a promising beverage because of its antioxidant properties and its ability to slow tumor-cell growth.
Traditionally, burdock root has been used as a blood purifier – clearing toxins from the bloodstream. A study published in “Inflammopharmacology” in October 2011 found burdock detoxifies blood and promotes blood circulation to skin surface, improving skin texture and mitigating conditions like eczema.
More recently it’s been used to treat chronic diseases such as cancer, diabetes and AIDS. Although burdock root is eaten as a cooked vegetable, you get similar health benefits from drinking tea made by steeping the root in boiling water.
You may drink burdock tea throughout the day as a detox tea, but Remember, as with many herbal teas, burdock root tea is diuretic, so don’t over-consume.
make the perfect cup of
- 16 OZ. Glass Pot or Porcelain Pot
- 1-2 TBS
- Filtered (Spring) Water
- 100°C | 212°F
- 3 Min for 1st Infusion
- 4-5 infusions
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