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Arctium lappa - L.

Common Name Great Burdock, Gobo
Family Asteraceae or Compositae
USDA hardiness 3-7
Known Hazards Care should be taken if harvesting the seed in any quantity since tiny hairs from the seeds can be inhaled and these are toxic[205]. Can cause allergic reactions. Contraindicated during pregnancy [301].
Habitats Waste ground, preferring calcareous soils[7], it is sometimes also found in meadows and woods[9].
Range Most of Europe, including Britain, east to northern Asia.
Edibility Rating    (4 of 5)
Other Uses    (2 of 5)
Weed Potential No
Medicinal Rating    (5 of 5)
Care (info)
Fully Hardy Moist Soil Semi-shade Full sun
Arctium lappa Great Burdock, Gobo

(c) 2010 Ken Fern & Plants For A Future
Arctium lappa Great Burdock, Gobo
(c) 2010 Ken Fern & Plants For A Future


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Physical Characteristics

 icon of manicon of flower
Arctium lappa is a BIENNIAL growing to 2 m (6ft) by 1 m (3ft 3in).
See above for USDA hardiness. It is hardy to UK zone 3 and is not frost tender. It is in flower from July to September, and the seeds ripen from September to October. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees, Lepidoptera (Moths & Butterflies). The plant is self-fertile.
It is noted for attracting wildlife.
Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

UK Hardiness Map US Hardiness Map


Arctium majus. Arcion majus. Arcion tomentosum. Lappa glabra.

Plant Habitats

Woodland Garden Sunny Edge; Meadow; Cultivated Beds;

Edible Uses

Edible Parts: Leaves  Root  Seed  Stem
Edible Uses:

Root - raw or cooked[2, 7, 9, 14, 179]. Very young roots can be eaten raw, but older roots are normally cooked[206]. They can be up to 120cm long and 2.5cm wide at the top, but are best harvested when no more than 60cm long[206]. Old and very long roots are apt to become woody at the core[206]. Although it does not have much flavour the root can absorb other flavours[116]. Young roots have a mild flavour, but this becomes stronger as the root gets older[206]. The root is white but discolours rapidly when exposed to the air[206]. Roots can be dried for later use[213]. They contain about 2.5% protein, 0.14% fat, 14.5% carbohydrate, 1.17% ash[179]. The root contains about 45% inulin[240]. Inulin is a starch that cannot be digested by the human body, and thus passes straight through the digestive system. In some people this starch will cause fermentation in the gut, resulting in wind[K]. Inulin can be converted into a sweetener that is suitable for diabetics to eat[K]. Young leaves - raw or cooked[9, 12, 14, 62]. A mucilaginous texture[179]. The leaves contain about 3.5% protein, 1.8% fat, 19.4% carbohydrate, 8.8% ash[179]. Young stalks and branches - raw or cooked[2, 9, 52, 55, 62]. Used like asparagus or spinach[12, 183]. They taste best if the rind is removed[85, 117]. The leaf stalks can be parboiled and used as a substitute for cardoons[183]. The pith of the flowering stem can be eaten raw in salads, boiled or made into confections[4, 183]. A delicate vegetable, somewhat like asparagus in flavour[4]. The seeds can be sprouted and used like bean-sprouts[12, 52, 183].

References   More on Edible Uses

Figures in grams (g) or miligrams (mg) per 100g of food.
Leaves (Fresh weight)
  • 0 Calories per 100g
  • Water : 0%
  • Protein: 3.5g; Fat: 1.8g; Carbohydrate: 19.4g; Fibre: 0g; Ash: 8.8g;
  • Minerals - Calcium: 0mg; Phosphorus: 0mg; Iron: 0mg; Magnesium: 0mg; Sodium: 0mg; Potassium: 0mg; Zinc: 0mg;
  • Vitamins - A: 0mg; Thiamine (B1): 0mg; Riboflavin (B2): 0mg; Niacin: 0mg; B6: 0mg; C: 0mg;
  • Reference: [ ]
  • Notes:

Medicinal Uses

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Alterative  Antibacterial  Antifungal  Antiphlogistic  Antipsoriatic  Aperient  Blood purifier  Carminative  
Cholagogue  Depurative  Diaphoretic  Diuretic  Eczema  Hypoglycaemic  Stomachic

Burdock is one of the foremost detoxifying herbs in both Chinese and Western herbal medicine[254]. The dried root of one year old plants is the official herb, but the leaves and fruits can also be used[4]. It is used to treat conditions caused by an 'overload' of toxins, such as throat and other infections, boils, rashes and other skin problems[254]. The root is thought to be particularly good at helping to eliminate heavy metals from the body[254]. The plant is also part of a North American formula called essiac which is a popular treatment for cancer. Its effectiveness has never been reliably proven or disproven since controlled studies have not been carried out. The other herbs included in the formula are Rumex acetosella, Ulmus rubra and Rheum palmatum[254]. The plant is antibacterial, antifungal, carminative[9, 21, 147, 165, 176]. It has soothing, mucilaginous properties and is said to be one of the most certain cures for many types of skin diseases, burns, bruises etc[4, 244]. It is used in the treatment of herpes, eczema, acne, impetigo, ringworm, boils, bites etc[244]. The plant can be taken internally as an infusion, or used externally as a wash[244]. Use with caution[165]. The roots of one-year old plants are harvested in mid-summer and dried. They are alterative, aperient, blood purifier, cholagogue, depurative, diaphoretic, diuretic and stomachic[218, 222]. The seed is alterative, antiphlogistic, depurative, diaphoretic and diuretic[218]. Recent research has shown that seed extracts lower blood sugar levels[238]. The seed is harvested in the summer and dried for later use[254]. The crushed seed is poulticed onto bruises[222]. The leaves are poulticed onto burns, ulcers and sores[222].

References   More on Medicinal Uses

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Other Uses


The juice of the plant, when used as a friction, is said to have a stimulating action against baldness[7].

Special Uses

Attracts Wildlife  Food Forest

References   More on Other Uses

Cultivation details

Succeeds in most soils when grown in partial shade[200]. Prefers a moist neutral to alkaline soil[238] and a sunny position in a heavy soil[22]. Plants are best grown in a light well-drained soil if the roots are required for culinary use[200, 206]. Tolerates a pH in the range 4.6 to 7.8. The top growth dies back at temperatures a little above freezing, but the roots tolerate much lower temperatures[206] and can be left in the ground all winter to be harvested as required. Burdock is cultivated for its edible root in Japan, there are some named varieties[183]. Spring-sown seed produces edible roots in late summer and autumn, whilst autumn sown crops mature in the following spring or early summer[206]. Although the plants are quite large, it is best to grow them fairly close together (about 15cm apart, or in rows 30cm apart with the plants 5 - 8cm apart in the rows) since this encourages the development of long straight roots[206]. The seed head has little hooked prickles and these attach themselves to the hairs or clothing of passing creatures and can thus be carried for some considerable distance from the parent plant[4]. The plants usually self-sow freely[238]. The flowers are very attractive to bees and butterflies[206]. In garden design, as well as the above-ground architecture of a plant, root structure considerations help in choosing plants that work together for their optimal soil requirements including nutrients and water. The root pattern is fleshy. Thick or swollen - fibrous or tap root [2-1].

References   Carbon Farming Information and Carbon Sequestration Information

Temperature Converter

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Plant Propagation

Seed - best sown in situ in the autumn[200]. The seed can also be sown in spring[206]. Germination can be erratic, it is best to sow the seed in trays and plant out the young plants before the tap-root develops[206]. Seed requires a minimum temperature of 10°c, but a temperature of 20 - 25°c is optimum[206]. Germination rates can be improved by pre-soaking the seed for 12 hours or by scarification[206]. They germinate best in the light[206]. The autumn sowing should be made as late as possible because any plants with roots more than 3mm in diameter in the spring will quickly run to seed if cold temperatures are followed by daylengths longer than 12½ hours[206].

Other Names

If available other names are mentioned here

Weed Potential

Right plant wrong place. We are currently updating this section. Please note that a plant may be invasive in one area but may not in your area so it’s worth checking.

Conservation Status

IUCN Red List of Threatened Plants Status :

Related Plants
Latin NameCommon NameHabitHeightHardinessGrowthSoilShadeMoistureEdibleMedicinalOther
Arctium minusLesser BurdockBiennial1.0 4-8  LMHSNM354

Growth: S = slow M = medium F = fast. Soil: L = light (sandy) M = medium H = heavy (clay). pH: A = acid N = neutral B = basic (alkaline). Shade: F = full shade S = semi-shade N = no shade. Moisture: D = dry M = Moist We = wet Wa = water.


Expert comment

Arctium lappa

Administrator .

a little recent research

Feb 12 2011 12:00AM




Botanical References


Links / References

For a list of references used on this page please go here

Readers comment

Leon Durbin   Mon May 15 2006

I am confused by the statement that the root has 0 calories and yet you also state that it has .14 % fat and 14.5% carbohydrate. Please can you explain or let me know if this was a mistake - thanks. I am a bushcraft instructor and experience suggests it does provide energy! My email: [email protected]

   Jul 16 2010 12:00AM

Where I live, the mountains of Mid-Atlantic USA, burdock grows lavishly. The rocky ground can make it extremely hard to harvest the roots, and its tenacious seed heads sorely vex all fur (and clothing)-bearing creatures. Nevertheless, the first-year plants' roots are well worth the effort of digging. (Making a special meter-deep bed just for growing them is even better.) I scrub them, slice in thin rounds or chop them in small pieces, and pressure-cook for about 10 minutes in a vegetable steamer over water with a little vinegar in it. Then, stir-fried with onions and other goodies, they become the star ingredient in my Burdock Fried Rice. This dish is so popular with children and wild-food skeptics that it is a central tradition of our holiday meals. Burdock is one of the way-too-many wild plants in this area that should be celebrated instead of cursed by ignorant gardeners. Its vigor and profusion are a gift.

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