Burdock Root (Gobo)

Inventory, 10 lbs : 1.40
This item was last sold on : 09/23/22

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Description/Taste

Burdock root can grow to be small or large in size, averaging two centimeters in diameter and 30-91 centimeters in length, and is very narrow and slender with a straight, carrot-like shape. The rough, thin skin ranges in color from rusty beige to light brown and may be covered in smaller root hairs and marks across the surface. Underneath the skin, the flesh is dense, crisp, and pale white to ivory. Burdock root has a chewy and crunchy consistency with a mild, sweet, and earthy taste similar to artichoke, but the root may also have a slightly astringent or pungent flavor. Above ground, the burdock plant looks very much like a common weed with long-stemmed, large leaves and purple thistle flowers. The stalks and leaves are also edible and have a flavor similar to asparagus.

Seasons/Availability

Burdock root is available year-round, with a peak season in the summer through fall.

Current Facts

Burdock root, botanically classified as Arctium lappa, is the edible, underground portion of a perennial plant that belongs to the Asteraceae family. Also known by its Japanese name of Gobo or Japanese Burdock, the taproot grows in temperate regions and is used throughout Europe and Asia as both a vegetable and a flavoring agent. Burdock root is often hand-harvested due to its long and slender nature, and it is also used in Asia as a cleansing agent in traditional medicine.

Nutritional Value

Burdock root is a good source of potassium, fiber, amino acids, calcium, and antioxidants, which can help boost immunity within the body. The root is also popularly dried and powdered or made into an oil extract for use as a dietary supplement as it has anti-inflammatory and antibacterial properties. In Chinese medicine, Burdock root is combined with other ingredients to make a sore throat remedy and treatment for colds. It is also considered to be a digestive aid and diuretic.

Applications

Burdock root is best suited for cooked applications such as frying, sautéing, boiling, and baking. The starchy root must be scrubbed and peeled before cooking, and it can also be soaked in acidulated water to prevent oxidation and to remove any astringent taste. Burdock root is a traditional Asian ingredient often found in stews, stir-fry, and braised dishes. The root can be sliced, julienned, or cut into chunks and added to cooked meats as a flavoring agent, added to grain bowls for a nutty, earthy flavor, or pureed into a soup. The root is also sliced into pieces and steeped in boiling water to make a tea. In addition to the root, the leaves and stalks of the plant can be cooked in vegetable dishes, stir-fries, side dishes, and candied, or it can be chopped and added to fresh green salads. Burdock root pairs well with beef, poultry, shishito peppers, sesame seeds, red chiles, shiitake mushrooms, radish, tomatoes, garlic, onions, mirin, soy sauce, miso, and sake. The root will keep up to two weeks when stored whole and unwashed in the refrigerator.

Ethnic/Cultural Info

Burdock root is especially prevalent in Japanese cuisine and is known as Gobo root. In Japan, the root is often sliced thinly into coin-shaped pieces, fried, and served as a chip-like snack. It is also an essential ingredient in the Japanese dish kinpira, a type of slaw made with julienned Burdock root, carrot, dried chile peppers, and soy sauce. This dish was named after the well-known Japanese hero Kintaro, and Japanese locals believe eating this dish with a hint of spice will give them strength like Kintaro. Burdock root is also commonly pickled in rice vinegar and served alongside or inside of sushi and is served in miso soup with pork.

Geography/History

Burdock root is native to regions of Asia and Eastern Europe and has been growing wild since ancient times. It was then brought to America in the late 1800s where it was considered to be a flowering, sometimes invasive weed growing prolifically along roadsides and fields. Today Burdock root is mainly grown for commercial consumption and is found at specialty markets in Hawaii, California, and Japan, but it can also be found in China, Vietnam, Europe, Canada, the Philippines, Indonesia, Australia, and New Zealand.

Recipe Ideas

Recipes that include Burdock Root (Gobo). One

is easiest, three is harder.

Nasi Lemak Lover		Fried Burdock Root
Girl Cooks World		Detox Tea with Burdock Root
Grow Forage Cook Ferment.		Burdock Root
No Recipes		Braised Beef and Burdock
Okinawa Hai		Tougan Soup
Wild Greens and Sardines		Burdock Root Salad
Garden Therapy		Homemade Root Beer

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