Burdock has several names: burdock, burdock, burdock. There is no need to describe the plant, it grows everywhere and everywhere, like a weed. However, its useful properties can hardly be overestimated. In some countries, burdock is even grown specifically as a vegetable crop. Burdock leaves and roots are used for consumer and medicinal purposes. The use of the plant helps with many diseases. All its parts are used in food in the form of salads and vegetable soups. But especially rich in vitamins (groups A and B, C, E, P) and trace elements (calcium, magnesium, iron, potassium, zinc, selenium) burdock roots are famous.
Medical use
Burdock can be called an "ambulance" without exaggeration. With a headache, for example, it is enough to pour boiling water over a fresh leaf and attach it to the back of the head. If the pain is caused by cervical osteochondrosis, a hot compress with burdock should be fixed on the neck-collar zone, covered with a film and a warm scarf. If you do these simple proceduresregularly, the pain will noticeably weaken. The same compresses are made on sore joints and lower back with rheumatism, sciatica, arthritis and arthrosis. Treatment with burdock root is effective for stomach diseases - gastritis and ulcers. Excellent results are also noted after taking infusions and tinctures of this plant with urolithiasis and cholelithiasis, with gout, with diseases of the endocrine system, in particular diabetes mellitus. A decoction of burdock root is traditionally prepared in the following way: pour four tablespoons of crushed and dried roots with two glasses of boiling water and leave to infuse for 12 hours. Then the infusion must be filtered and boiled, cooled and kept in the refrigerator.
Take one tablespoon three times a day. The tincture is prepared even easier: the raw material is placed in a dark glass dish and poured with alcohol or vodka. It is not necessary to filter. This remedy perfectly treats skin diseases - eczema, boils and other inflammations of the skin. Juice from the stems and roots of burdock is recommended for allergies. And the healing effect on the condition of the hair of any decoctions, infusions and oils based on this amazing healing plant has been known to people for several centuries.
As a product
Fresh annual leaves and roots of burdock are eaten. The use of the plant as a vegetable, seasoning, greens for salads is very popular in many countries. Young roots are added to vitamin soups instead of potatoes or with it, as well as with carrots, cabbage, herbs. Slightly bitter leaves add spice to any salad. Many of them are even fermented and pickled for the winter. The roots are eaten raw or stewed, baked or seasoned.
How to harvest burdock roots
The use of plant roots for one purpose or another dictates the characteristics of the harvest. So, for use in food, young annual plants deserve attention. Fresh, juicy root, as mentioned above, goes to all kinds of salads fresh, added to soups. But for medicinal purposes, hardened two-year-old burdock roots are great. Their useful properties are enhanced by the end of summer and the beginning of autumn, when the plant has already faded and matured, gained strength and priceless vitamins and microelements. Burdock must be dug up, cut off the roots and allowed to dry. Washing them is not recommended. Dried dirt can be easily removed with a brush. Then the roots should be thoroughly wiped with a damp cloth. Next, the raw materials should be dried in the fresh air in the shade, and even better - slightly dry them in the oven and let them reach in a draft. In order for the roots to dry faster and not to ferment, they need to be cut or grated on a coarse grater. Burdock leaves are harvested a little earlier, in July-August, and dried in the usual way in the shade.
