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Dried Arctium lappa root, cut and sifted — earthy, gently sweet, and woody, with a mild bitterness that sits well behind dandelion's. Burdock is a long taproot that Japanese cooks know as gobo; dried and simmered, it makes a smooth, rounded root tea with a flavor often compared to artichoke heart or parsnip.
It's also dandelion's oldest companion. The two roots have been brewed together for generations, most famously in the traditional British drink that carries both their names. Simmer it with our dandelion root to make your own version at home.
Flavor
Earthy • Mildly sweet • Woody • Lightly bitter • Smooth
Ingredients
Organic dried burdock root (Arctium lappa), cut and sifted. Single-ingredient. No additives or fillers. Naturally caffeine-free.
Product Details
• Loose herbal tea — dried root (Arctium lappa)
• Cut and sifted for easy brewing
• Single-ingredient, caffeine-free
• Available in 4 oz, 8 oz, and 1 lb pouches
• Organic — carefully sourced from Eastern European botanical growers
• Small-batch packed by Farmer Soul, Las Vegas, Nevada
Storage
Keep the pouch tightly sealed in a cool, dry place away from direct sunlight and moisture.
This product is intended for traditional use as a loose herbal tea. Burdock is in the daisy family — if you are allergic to ragweed, chrysanthemums, marigolds, or daisies, you may be more likely to react to it. If you are pregnant, nursing, taking medications, or have a health condition, speak with a qualified healthcare provider first.
Burdock root is a decoction herb — the dense, woody root pieces need simmering, not just steeping. Combine 1–2 teaspoons of dried root with 8 oz cold water in a small saucepan. Bring to a gentle boil, then reduce to a low simmer for 10–15 minutes. Strain and serve. The cup comes out amber, earthy, and lightly sweet.
For a deeper, toastier cup, dry-toast the root first: a dry pan over medium heat for three to five minutes, stirring until it darkens and smells nutty, then simmer as usual. Roasted burdock tea is an everyday drink in Japan, where it's called gobo-cha.
You can also cold-brew it: steep 1–2 teaspoons in 8 oz of cold water in the refrigerator overnight, then strain. The cold extraction is milder and sweeter, and good served over ice.
Burdock's classic partner is dandelion root — simmer equal parts together for a rounder, more balanced cup than either root alone. A pinch of cinnamon or a strip of orange peel brightens it, and a spoonful of raw honey stirred in after straining softens the earthiness.
Earthy and mildly sweet, with a light bitterness and a woody finish. It is smoother and less bitter than dandelion root, with a flavor often compared to artichoke or parsnip.
Simmer 1–2 teaspoons in 8 oz of water for 10–15 minutes, then strain. Simmering rather than steeping draws out the flavor of the dense root pieces.
No. Burdock root is naturally caffeine-free.
Yes — they are a traditional pairing. Simmer equal parts together for 10–15 minutes and strain.
Both are cut-and-sifted roots brewed by simmering. Dandelion root is darker, more bitter, and closer to coffee; burdock root is lighter, sweeter, and woodier.
Store sealed in a cool, dry place away from sunlight and moisture.
Orders are processed within 1 business day (Monday–Friday). Orders placed before 12:00 PM PST begin processing the same day, and we ship via USPS Ground Advantage. See full shipping policy
Due to the nature of food products, we don't accept returns of opened items, but we'll gladly replace or refund anything that arrives damaged, spoiled, or incorrect. Unopened items in their original sealed packaging may be returned within 30 days of delivery; the customer pays return shipping. See full return policy
Email us at info@farmersoul.com and we will be glad to help.
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