Burdock Root

Burdock root is sliced and dried from the Arctium lappa plant, leaving pale, fibrous cut pieces. The taste is earthy and slightly nutty, subtly sweet with a mild bitterness and a warm, rustic edge.

It has deep roots in both East Asian and European food cultures.

It is sold as dried burdock root, gobo root or edible burdock, and the cut pieces are pale tan to brown on the outside and cream within. In Japan the fresh root appears in kinpira gobo, a braise of burdock and carrot, and the dried root gives a similar earthy sweetness to soups and broths. It also makes a mellow, woody infusion that is enjoyed on its own or blended with dried ginger, orange peel and other roots.

How to use it

Steep or simmer the cut pieces for a robust, grounding herbal infusion. In savoury cooking it goes into stir-fries, soups and stews, most famously the Japanese dish kinpira gobo. It can be steeped, simmered, or cooked directly alongside other ingredients. Give the dried pieces a longer simmer than you would a fresh root; the fibre needs the time to soften.

Details

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