I only heard about burdock stalks this winter.
So today, I went cutting some of the copious burdock leaves from among my rhubarb. (Both rhubarb and burdock are right next to a busy dirt track, where kids walk all the time. I believe in teaching people the difference between rhubarb and other plants by tasting.)
Picking tip: if you have long hair, keep a hat on. It takes a long time to comb out burdock seed balls. Don't go with your woolen sweater on, either, nevermind how cold it is: that, too, will get covered in tenacious seed heads from last year's flower stalks.
I think burdock stalks must be one of the easiest wild food to pick in quantity. I went in there, and five minutes later I had a large bunch of long leaf stalks. (They're not making flower stalks yet ... I'll try those later).
In the kitchen, I cut them up into 2-3 cm (about 1") long bits, poured them into boiling water, and let them simmer for a while.
While the leaf tea is bitter, the stalks aren't. Who'd've thunk?
A lovely addition to today's meat'n'nettle'n'carrot stew.
And of course, the leaf can be used, too.