Botanical name - Arctium lappa
Country of Origin - China
The Burdock Root is also known as gobo, the Japanese word for the edible burdock, as well as butterbur and beggar's bottom.
The root in it's natural state is similar in size, shape and preparation methods to a carrot and can be used for soups, stews, braised as a vegetable side dish, or stir-fried with other vegetables and grains. It is also ground into bits to be added to foods or to be brewed into tea beverages.
To make burdock root tea: Add 1 tsp. of dried powdered burdock root to 1 cup of water and bring it to a boil. Let it simmer 20 minutes. Strain out the remaining burdock root with a tea strainer before drinking the tea.
Burdock root is utilised as an ingredient in many beverages including root beer (Dandelion and Burdock).