Burdock, or Clot-burr, the Arctium Lappa, L. a well-known plant growing on the road sides, on rubbish and ditch-banks, bearing purplish blossoms in July and August.

The blackish, but internally white root of this vegetable, might be very advantageously employed in washing, on account of its saponaceous property. Before the -flowers appear, the tender stems stripped of their rind, are boiled and used like asparagus ; or eaten with vinegar and the yolk of eggs, rather than oil in the form of sa-lad.—The plant is browsed upon by cows and goats, but refused by sheep and horses; nor is it relished by swine.

Bohmer mentions the root of the burdock, among those vegetables from which starch may be extracted; and Schaefer obtained from the stalks a whitish green paper. Boys catch bats with its flowers. See the article Bat, p. 185.

In medicine, says Dr. Withering, decoctions of the burdock-root are esteemed, by judicious physicians, as equal, if not superior to those of sarsaparilla. The fresh root has a sweetish bitter, and somewhat austere taste; is aperient, diuretic, and sudorific; and said to act without irritation, so as to be safely used in acute diseases. The seeds have a bitterish, sub-acrid taste, and are recommended as powerful diuretics, when taken either in the form of an emulsion, or a powder, in doses not exceeding one dram.

Burdock, the Lesser, or Xanthium strumarium, L. likewise a native plant growing on dung, and grounds highly manured: the thornless stem is a foot and a half high, thick, often spotted ; the leaves heart-shaped, lobed, on long foot-stalks; flowers from June to September.—The leaves are bitter and astringent: they are eaten by horses and goats, but refused by cows, sheep, and swine.—A decoction of the whole plant yields a bright yellow colour; which, however, is more lively, when the flowers alone are employed.