Here’s a small but mature dock plant growing alongside Íŋyaŋ Wakáǧapi Wakpá (the Cannon Ball River). While it didn’t get very big, you can tell it’s a mature plant because of the seed pods. In more optimal growing environments, it can get as tall as a person, with giant leaves (hence the name, waȟpé tȟáŋka, or “big leaf”).
Burdock, scientific name Arcitum minus, is a Eurasian plant. Though not native to North America, it grows abundantly as a weed in the prairies and Great Lakes (and possibly elsewhere, too). Many people try hard to get rid of burdock, but it has an intense root system, and it usually wins. Personally, I think Burdock is worth welcoming into your life, and getting to know as a medicinal plant.
In Asia (and in more niche markets within North America, people cultivate burdock for the roots. The roots are are an important part of Japanese cuisine; I was first introduced to them as “gobo” (Japanese for “burdock”), a pickled vegetable with a pleasant flavor. It took me longer to connect this delicious food with the garden weed than it should have! I have since gotten to know a little about its medicinal properties, too.
The roots are also a powerful blood purifier. A relative of mine with Lyme Disease takes a Burdock tincture regularly to help with this, and people with many other health conditions can also benefit from the medicine of Burdock. You can make them into tea, tincture, powder, food, pickles, and probably much more. The pictures I took of a Burdock tincture I helped press in herbal school last fall turned out too blurry to use, but this website provides some great info on Burdock, including much clearer pictures of a jar of Burdock tincture.
I know someone who uses a poultice of the leaves as a burn remedy, but I do not have personal experience with that.