Burdock root is harvested as a vegetable in Japan and was once used to provide bitter flavor to European beers. The sliced, dried root is used to make infusions and decoctions, usually for the purposed of preparing a poultice.

Decoct the chopped root in boiling water to make poultices and skin washes. 

Use the dried, chopped root in tea blends or toss into simmering soups or braised foods.

May also be encapsulated, alone or with other herbs. 

SAFETY Use with caution if there is a history of kidney disorders or gastrointestinal problems due to the herb’s diuretic effects.