The root of a of the greater burdock plant family that is mainly cultivated for its root and is considered a vegetable
The roots are brown and roughly 1-2 inches in diameter and can grow up to 1 meter in length
It has a white, slightly brown flesh that is crunchy in texture
Most commonly found in Japanese cuisine and specifically in Chinese medicine
It is sweet, earthy, and dark to taste and adds a wonderful flavor to soups, although it can be quite strong, so use less first and adjust as you need. Do taste it!
Can be used fried, raw, processed or made into a drink
How do I prepare it?
Rinse the roots in warm water and optionally peel off skin prior to usage
I would suggest to soak in warm water for 10-15 minutes to remove the muddy harshness flavor associated with the root, but some like that earthy taste, which adds to the flavor, so this is your call
Cut into large bite-sizes for soups and consumption
Where can I buy it and cost?
Available in most Asian supermarkets
5-6 foot long pieces cost around $5 CAD
Any benefits?
High in dietary fiber and low in calories and fat
Contains high amounts of calcium, potassium, iron and amino acids
As a Chinese medicine, it has a diuretic effect and promotes bowel movements
It is also effective in removing wind heat from the body as well as phlegm
Helps to reduce blood sugar, blood fat and blood pressure
Any precautions?
Some burdocks resemble another plant called nightshade and contamination may occur
Be sure to buy burdocks from a reputable source
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