Herbal Root Stew

A couple of months ago I made an herbal root stew for my Farmacy Herbs "graduation potluck". Everyone really liked it and one of my classmates asked me if I could post the recipe. Replying with an astounding "yes!", I made a mental note to share the recipe soon.

I see this particular person nearly every Saturday at the Pawtucket Wintertime Farmer's Market and it is only then that I think to myself, "Gosh darn it, I keep forgetting to post that soup recipe!" We'll this week I remembered on a Friday and I hope that I see this person tomorrow so that I can finally say that its here!

Herbal Root Stew  

A few tablespoons extra-virgin olive oil
2 ounces of ginger
2 yellow onions
about 6 ounces of burdock root (I used 3 pieces, each about 1 foot long)
2 pounds carrots
2 pounds parsnips
2 pounds sweet potatoes
2-3 cloves of garlic
1 can of chick peas
6 cups vegetable stock* + 6 cups water
1/4 cup dried nettles
juice of 1/2 a lemon
1/4 cup fresh thyme

*I made the vegetable stock beforehand by simmering a collection of vegetable scraps that I had saved in the freezer. It included primarily sweet potato skins, mushroom stems, carrot scraps, onion scraps, garlic skins, and some stems of greens. You can read more about that process here.

In a large saucepan, saute onions in a few tablespoons of extra-virgin olive oil for 5 minutes or so. Add ginger and burdock root, saute for a few more minutes, then add the carrots, parsnips, chick peas, garlic, and sweet potatoes. Cook vegetables in pan for about 10 minutes then add approximately 6 cups of vegetable stock and 6 cups of water. Simmer for 15-20 minutes, or until vegetables are tender, but not too soft. Add nettles and fresh thyme, turn off heat and let sit covered for 10 minutes or so. Add the juice of half a lemon.

Enjoy!

Brilliant Burdock

Photo from seriouseats.com, click for information on preparing Burdock as a food.

Burdock is a powerful medicinal herb, the root of the plant being used most commonly. It is revered for its blood purifying actions, but has a wide range of health benefits and it used to treat many ailments. It contains amino acids, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, silicon, zinc, vitamins B1, B2, B3, and C in addition to a wide range of medicinal compounds.^1,2

Modern research has labeled the herb as desmutagenic- meaning that it contains substances that inactivate mutagens (cancer causing agents). Mutagens include pesticides, natural plant chemicals, toxins created from cooking, and other pollutants than occur in our food, water, and air.¹

In addition to its uses internally, burdock also promotes natural hair growth and a healthy scalp when applied externally in an oil or hair rinse. This is largely due to its phytosterol and essential fatty acid content. It can be used to treat dandruff as well as hair loss.¹

Latin Name: Arctium lappa
Common name: Burdock (also called bardana, beggar's buttons, clotbur, gobo, lappa, and thorny burr)

Parts of the Plant Used: Plant, Roots, Seeds.

Extraction Methods: Decoction, tincture, oil extract. Can also be cooked or juiced.

Habitat/Bioregion: Burdock is native to Northern Asia and Europe, but grows in the United States and other temperate regions.

Actions: Anti-oxidant, Anti-bacterial, anti-viral, and anti-fungal. Purifies the blood, supports liver and gallbladder function, and stimulates the digestive and immune systems. Believed to possess anti-cancer properties by helping to control cell mutation. Diuretic and diaphoretic.^1,2
 
Body Systems Supported: Circulatory System, Immune System, Digestive System, Nervous System, Integumentary System.

History/Folklore: Ancient Greeks used burdock root, greens, and seeds in their healing remedies. During the middle ages, Western herbalists consumed it as both a food and medicine. In Asia, where it is called "gobo", it is traditionally eaten as a root vegetable, particularly in Japan.¹

1. Famacy Herbs. Herbal Training and Education Coursebook, Mary Blue
2. Prescription for Nutritional Healing. Phyllis A. Balch, CNC. 2006