Burdock (Arctium lappa), root, cut and sifted, Hungary. Burdock­the name is a combination of “bur”, from its tenacious burrs, and “dock”, Old English for “plant”­seems to reach out and grab anything that comes near it. And the same could be said for its place in modern herbal healing. While many scientists have dismissed burdock as useless, it seems destined to hang on as a healing herb, particularly as a potential treatment for cancer. Early Chinese physicians considered burdock a remedy for colds, flue, throat infections, and pneumonia. India’s traditional Ayurvedic healers used it similarly. During the 14th century in Europe, burdock leaves were pounded in wine and used to treat leprosy. Contemporary herbalists recommend burdock for skin problems, wound treatment, urinary tract infection, arthritis, sciatica, ulcers, and even anorexia nervosa. Some of this herb’s traditional uses are against ringworm (a fungal infection) and several bacterial infections, including gonorrhea, skin infections, and urinary tract infections. Burdock is cooling, drying and bitter. Burdock has glycosides and tannins as its active principles and also has flavonoids, volatile oils, resin, polyacetylenes, inulin, mucilage, and essential oils. Burdock has mild laxative properties, although it’s contraindicated for use in pregnancy, especially early pregnancy. Burdock stimulates bile flow and can be used in cases of poor digestion or appetite. For a decoction, boil 1 teaspoon of root in 3 cups of water for 30 minutes. Cool. Drink up to 3 cups a day. It has a sweet taste similar to celery root. Not for children under age 2. For older children and persons over 65 start with low-strength preparations and increase strength if necessary.