Arctium

Burdock root (Hebrew: שורש הקוציץ, Shoresh HaKotzitz; Japanese: ごぼう, gobō; Chinese: 牛蒡, niúbàng) refers to the edible taproot of the greater burdock plant (Arctium lappa), a biennial herb native to Europe and Northern Asia. The root is widely used in traditional medicine and as a culinary ingredient in various cultures. In herbal medicine, burdock root is valued for its potential diuretic, diaphoretic, and blood purifying properties, and it is often used to treat skin conditions such as acne, eczema, and psoriasis. In cuisine, particularly in Japanese and Chinese cooking, the root is appreciated for its earthy, nutty flavor and is used in soups, stews, and pickles. The root is typically harvested before the plant flowers, usually in the fall of its first year or in the spring of its second year. Burdock root is rich in inulin, a type of soluble fiber, as well as various minerals and vitamins, making it a nutritious addition to the diet.