Burdock

Arctium spp.

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• young leaves are edible raw.

• older leaves are best when boiled in 1-2 changes of water with pinch of baking soda.

• roots of first year plants can be cooked in a soup or stir-fry.

• roots can be mashed and fried as patties.

• roots can be dried for storage.

• roots can be roasted/ground as coffee substitute.

• roots are best when shredded/sliced and soaked in water for 5-10 minutes to reduce harshness.

• white pith of young flower stalks is edible raw.

• varieties in the Pacific Northwest include Common burdock (Arctium minus) and Woolly burdock (Arctium tomentosum).

• look for burdock on disturbed soil sites.

• do not confuse with Cocklebur (Xanthium strumarium), who's leaves are poisonous if not thoroughly cooked. Cocklbur has rough rather than velvety leaves and has more solid burs.