Burdock is one of the exotic herbs that you see used on “Iron Chef” or the cooking channel. It’s been neglected for a long time but is making a comeback because the herb is chock-full of good stuff. Low calorie content and high in fiber, it’s what makes health food great for you.
It looks thick and woody but tastes exactly the opposite. Loaded with potassium, iron, and calcium burdock has a taste all it’s own. It has a sweet yet earthy taste. It is often added to stews, soups, and stir fries. It’s highly nutritional. 
Actually burdock is a member of the daisy family, closely related to Dandelion, Feverfew and Echinacea. In ancient times burdock was used by the Greeks for healing purposes. They used the whole plant, roots, seeds and greens. Down through history burdock has been used both as food and as medicine.
Digestive disorders and liver problems are just a few of the aliments that burdock has been used to cure. One of the newest uses that burdock is being tested for is it’s anti fungal as well as it’s anti bacterial properties. It is also used for skin problems such as acne.
One of the neatest studies being conducted is in using burdock to combat cancer. Burdock is great at depleting fat tissues and it’s these tissues that hold all the cancer causing agents. Burdock has been shown to deplete if not eliminate these tissues.
Mix burdock with dandelion and ginger and you have a first class blood purifier.
Those fighting hypoglycemia and pre diabetes are using burdock to increase their supply of insulin that their bodies so desperately needs.
In some markets burdock is called gobo, but no matter what you call it this herb is a great addition to your diet. Deep Fried, boiled or sauteed burdock is great tasting and so good for you.
