Burdock root is high in iron, minerals, and B Vitamins. Called a “blood purifier” it supports our liver function and can help a variety of skin conditions including eczema, psoriasis, acne or dry skin. It is a wonderful stir fry vegetable and can also be added to soups or chili. To harvest, gather this plant in the fall of the first year-before there is a stalk of flowers and burrs.
Marinated Burdock Root
6-8 first year burdock roots
2 cups of water
2 cups of tamari or soy sauce
2 cups balsamic vinegar
4 cloves of garlic-sliced
One piece of ginger
Wash and thinly slice burdock root, slice garlic and cut ginger into matchstick size pieces. Add to medium skillet with water. Saute until burdock is just tender. Add tamari and vinegar and reheat. Pack into sterile canning jars to seal or store in refrigerator.
Nourishing Bone Broth
Using the left over bones from poultry or beef is a great way to nourish our bodies as well as save money by recycling all that we can.
Several bones from poultry or beef (preferably bones that have marrow)
1 T apple cider vinegar (helps to draw out the calcium)
1 onion coursely chopped
2 carrots coarsely chopped
2 big pieces of burdock coarsely chopped
Several dandelion roots coarsely chopped
2 celery ribs coarsely chopped
Handful of herbs such as Rosemary, Thyme or Oregano
Place everthing in a large pot except for the handful of herbs. Fill the pot with water and bring to a boil slowly. Once it is boiling reduce to a simmer. After awhile you will see some foam forming at the top. Gently skim this off every five minutes until the broth runs clear. Add the handful of herbs and simmer for 8-12 hours. When ready, strain off all materials and discard. Store the broth in the refridgerator or freezer until ready to use for soups, roasts, chilis, etc.
Kali S Winters
Learn more about Harvesting and Drying Herbs!