Comments on: In Season: Burdock Root

By: Judy

Judy — Fri, 07 May 2010 08:13:38 +0000

i forgot, u have to add sake too

By: Judy

Judy — Fri, 07 May 2010 08:09:39 +0000

Hey heres a recipe and a tip.
Get the brown stuff off the burdock by scraping it with the back of your knife.
When you are cutting it into strips, leave it soaked in cold water with a pinch of salt as you are doing the rest.
To cut into matchsticks, slice the burdock at a sland so you get oblong circles, then stack those… say 4 at a time and slice them into sticks.

Recipe:
Slice the burdock sticks, slice carrot into matchsticks, add sesame oil to pan and stir fry them until they are semi cooked, then add a dash of soy sauce, some chili flakes, sugar, some water .. say 1/4 cup for one burdock root or 1/2 cup and you want to mix this up till the water evaporates. The burdock root should still be crunchy but not raw. This is japanese. They call it gobo I think.
Any who, the first time I ate it I thought it tasted like soil until I cooked it like this. I eat it with rice.

By: Meg

Meg — Tue, 09 Mar 2010 21:59:51 +0000

I found this awesome recipe at LearningHerbs.com about using burdock root in a stir-fry… and now I can’t find it! I tried replicating it from memory the other night, and it failed miserably I usually end up just adding it to my stock base (which I’ve also done with the dried – makes a great “immunity chicken soup”) or simmering it to death and then adding carrots, parsnips and butter. Butter makes everything better, after all.

By: Laurie N

Laurie N — Thu, 04 Mar 2010 17:03:21 +0000

Thanks for posting this. We’ve got tons of burdock growing along the fenceline, but I never knew how to cook it/eat it.

By: Butterpoweredbike

Butterpoweredbike — Thu, 04 Mar 2010 05:11:23 +0000

Thank you, this is so interesting! I’ve bought burdock root from the farmer’s market before, but have never looked for it wild. I really want to “dig into” foraging this year. I’m going to have to see if this grows in my neck of the woods.