Burdock (Arctium)
In the second half of the 20th century, burdock achieved international recognition for its use in a popular macrobiotic diet. Burdock contains a fair amount of dietary fiber (GDF, 6 g per 100 g), calcium, potassium, amino acids, and is low in calories. It contains a polyphenol oxidase, which causes its darkened surface and muddy harshness by forming tannin-iron complexes. Burdock root’s harshness harmonizes well with pork in miso soup (tonjiru) and with Japanese-style pilaf (takikomi gohan).
Dandelion and burdock is a beverage consumed in the British Isles since the Middle Ages. It was originally a type of light mead, but over the years has evolved into the soft drink commercially available today. Traditionally it was made from fermented dandelion (Taraxacum officinale) and burdock (Arctium lappa) roots.

Burdock
Nice to know.
We have a dock pudding championship up here every year I wonder if its the same thing?
Isn’t dock pudding leaves of bistort, together with oatmeal, nettles, onion, and seasoning to taste?
I was just looking into it, you sound much more the expert than me.
You’re correct https://www.visitcalderdale.com/dock-pudding
Apparently I’m way off haha
https://www.visitcalderdale.com/dock-pudding
It sounds like something the marsh cattle would like as a treat. 🙂
Hah not on my list of things to try I must admit!!