Burdock Root Tea: A Traditional Remedy for Inflammation and Liver Issues

Unless you're from certain areas of Asia where it's commonly used, you might not be very familiar with burdock root. It's a favored ingredient in Japanese cooking, often used as a spice in stir-fries, eaten raw, or included in broths and pickled with apple cider vinegar. However, a simple and effective method to enjoy it is by steeping the roots in boiling water to make tea. This delightful beverage can be a healthful addition to any family's routine.

Burdock Root Tea Explained

Burdock root tea is prepared by steeping the roots in hot water. For centuries, the roots, flowers, and leaves of burdock have been utilized for their nutritional and medicinal properties.

At full maturity, it reaches a height of 1 to 2 meters, with large leaves that can grow up to 50 cm. From June to October, it produces beautiful purple flowers.

It is reputed to provide relief from colds, flu, fever, gout, arthritis, headaches, poor digestion, constipation, and more.

Additionally, it is abundant in antioxidants, which are beneficial in combating free radicals associated with chronic diseases.

Burdock root tea, known for its diuretic effects, aids in purifying the blood and promoting urination and sweating. This accelerates the removal of excess water, salt, and toxins from the body.

It also assists in decongestion during coughs or flu-like symptoms and supports liver cell regeneration, which is crucial for individuals with hepatitis. Additionally, it's used to bolster the immune system and hasten healing and recovery post-illness.

Drinking burdock root tea provides you with nutrients such as:

• Phenolic acids
• Potassium
• Magnesium
• Manganese
• Phosphorus
• Iron
• Calcium
• Fiber
• Vitamins B1, B2, and B3

To prepare a homemade burdock root tea, you will need:

• 1 burdock root
• 2 liters of water

Preparation:

1. Slice the burdock root into thirds. Using a scouring pad, scrub off the dirt under running water, taking care not to peel the skin as it holds most of the nutrients.
2. Next, slice the root thinly, lay the pieces on a bamboo sieve, cover with a nylon food cover, and leave under the clear sun for one to two days until dry and almost crispy. A dehydrator can also be used for this purpose.
3. Place the dried burdock in a pan without oil or liquid and toast over low heat for 10 minutes until it turns golden brown, becomes fragrant, and crisps up.
4. Allow it to cool for 10 minutes before transferring to an airtight glass container and sealing it.
5. To prepare the tea, boil water and steep 10 grams of burdock for 10 minutes.
6. For a single cup, pour boiling water over 5 to 8 slices of burdock and let it infuse for 4 to 5 minutes.

Additional Tip:

Enhance the flavor by adding mint leaves, red dates, or wolfberries.