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.
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
| Ingredients | Dried cut burdock root. |
|---|---|
| Botanical name | Arctium lappa |
| Sizes | 80g, 200g and 400g |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
| 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 |
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