Wild Edible Burdock

Burdock for our purposes will include both Common Burdock and Giant Burdock. Burdock is a biennial plant that when mature produces burrs that stick to animal fur or your clothing. Burdock grows to five feet tall. The first year of growth, however, is simply a rosette of green leaves at ground level. It is during its second year of growth that it is transformed into a much taller bushy plant with large leaves and the annoying burrs.

Burdock produces flowers that are pink to lavender or purple, but only during its second year of growth. Flower heads less than an inch across and bloom anywhere from June to October.

Leaves are large, long, ovate and have lower leaves have very wavy margins. The leaves are dark green above and woolly below or whitish below.

Burdock can be found everywhere throughout Canada and the USA. Burdock thrives along river banks and prefers rich loamy soils.

The tap root of the second year plant is edible and the outer husk of the above ground stem once peeled away will expose the pith, which is also edible. The roots of the first year plant are also edible, but will be correspondingly small.

To eat burdock did up the roots and peel the stem. Then, clean the roots of dirt and skin in clean water. Note, do not remove the roots skin until you are ready to cook it. Shave off the skin and cut to serving size and boil for 15 to 20 minutes.

If you are in a bind for food, the immature flower stalksmay also be harvested before flowers appear! To be edible you need to harvest the stalks before they become hollow in the center. If hollow when harvested the stalks will likely be fibrous. Also the young leaves can also be eaten.

The taste of the roots and stalk is debatable. Many people hate the earthy taste, but in some cultures it is a valuable food crop. To each his own.