Native to Asia and Europe, this hardy biennial herb has broad, hairy green foliage and reddish-purple flowers. Both the foliage and flowers can be steamed as a vegetable or used fresh in salads.
The plant produces deep long roots that are white on the inside and brown on the outside. They can be cooked, eaten raw or dried and ground into a powder. They are used to help cleanse the body of toxins, are very nutritious and are a good source of fibre.
The plant enjoys a full sun to part shade position and should grow to about 1.5m high by 1m wide.
Burdock Root enjoys deep, well draining fertile soil and regular watering (moist soil not wet).
Due to the deep roots, the plant isn’t really suitable for pots.