As the spring herbs start to make their appearances, burdock root will soon be among them and ready for digging. Like astragalus, burdock’s rich, earthy flavor lends itself well to cleansing soups and nutritive broths.
Like many of the springtime herbs, burdock introduces a wave of cooling, anti-inflammatory moisture into the body and helps flush toxins from the organs and digestive tract.
In the words of herbalist David Hoffman, “Burdock will move the body to a state of integration and health, removing such indicators of systemic imbalance as skin problems and dandruff.”
Burdock is known for reducing swelling in the joints and healing rheumatic conditions. It is especially cleansing to the lymph, gut, blood. Its bitter action stimulates the digestive juices, encourages healthy appetite, and supports bile production. It supports kidney function, and its organic cleansing properties help to clear irritable skin conditions such as eczema, psoriasis, and rashes of various kinds.
Burdock plants live for 2 years and can be found just about anywhere! Spring and fall are the best times to collect the roots for food and medicine. The 1st year roots are tender and perfect for cooking. Many grocery stores also offer burdock roots at this time of year.
This is an excellent soup for gently supporting gut health, immunity, and digestive & lymphatic cleansing.
Burdock Miso Spring Soup
Recipe from Susan Wolfe
1 burdock root
3 small turnips
3 small white potatoes
1 inch piece of peeled ginger root
2 palm-sized lengths of dried kelp
7 oz (1/1 package) cubed tofu marinated in soy sauce
1 tablespoon mellow white miso
Chives or parsley for garnish
1. In a covered pot, simmer the burdock, turnips, white potatoes, ginger, and kelp for 30 minutes
2. Add the tofu and simmer 20 minutes
3. Add the zucchini and leek and simmer for 10 more minutes
4. Remove from heat and stir in the miso
5. Let stand for 10 minutes, covered.
Top with fresh-chopped chives or parsley and enjoy!
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