Burdock root, also known as Arctium lappa, is a remarkably versatile ingredient with a rich history in various global cuisines and traditional medicinal practices. This hardy, cylindrical root, distinguished by its woody texture and earthy flavor, has been dried and utilized in numerous forms, from a distinctive culinary ingredient to a treasured remedy in herbal medicine.

Culinary uses of dried burdock root span a broad spectrum. Known for its sweet yet mildly pungent taste, it imparts a subtle depth of flavor to soups, stews, and stir-fries, particularly in Asian cuisine. It's a celebrated component of Japan's 'Kinpira Gobo', a classic dish showcasing the root's crunchy texture and delicate taste. The root, when dried, can also be steeped into a hearty, restorative tea, savored for its unique flavor profile and potential health benefits.

In traditional medicine, especially within the framework of Chinese herbal remedies and Western herbalism, burdock root is esteemed for its potential detoxifying properties and its supposed benefits to skin and digestive health. Moreover, the adaptability of this root extends beyond the kitchen and apothecary, where it has also found its place in the creation of natural dyes, demonstrating the multifaceted utility of dried burdock root in our daily lives.

Botanical Name: Arctium lappa

Also Known As: Burdock Root, gobo, clotbur, bardana, cocklebur, greater burdock, edible burdock, niúbàng, ngògai, wongbong, luobu, ufukuzu, kurogobō, margitjuur, gobo-imo, oman burdock, niga-uro, lappa minor, takinogawa long, niúbàngpí, gobō, klettenwurzel