Cut Burdock Root, harvested from the Arctium lappa plant, is a time-honored botanical known for its rich, earthy aroma and its place in traditional food cultures around the world. With its deep roots in both East Asian and European cuisines, this fibrous root adds depth and warmth to a variety of recipes and herbal blends.

Culinary Appeal of Cut Burdock Root
Burdock Root is often sliced and dried, preserving its subtly sweet and mildly bitter taste:

• Tea Ingredient: Commonly steeped to produce a robust, grounding herbal infusion.

• Savory Cooking: Used in stir-fries, soups, and stews—especially in dishes like Japanese Kinpira Gobo.

• Flavor Profile: Earthy, slightly nutty, with a warm and rustic edge.

Why Choose Cut Burdock Root?

• Culinary Flexibility: Ideal for both tea blends and savory recipes.

• Time-Tested Tradition: Valued for centuries in global kitchens and home apothecaries.

• Simple to Use: Just steep, simmer, or cook directly with your favorite ingredients.

Botanical and Cultural Identity

• Botanical Name: Arctium lappa

• Common Names:

  • English: Burdock Root, Greater Burdock, Gobo

  • Japanese: ごぼう (Gobō)

  • Chinese: 牛蒡 (Niúbàng)

  • Korean: 우엉 (Ueong)

  • Hindi: कुटिला (Kutila)

  • Other: Clotbur, Bardana, Klettenwurzel, Edible Burdock, Gobo Root

Bring Home the Depth of Tradition
With its robust flavor and rich heritage, cut Burdock Root is a thoughtful addition to any kitchen—perfect for both creative recipes and classic preparations.