Burdock

Burdock roots look long and thin, often two feet or more, with a tough brown skin. Select roots about an inch in diameter without a lot of scarring or cracks. Like carrots, they should be firm enough to snap when bent. Soft or rubbery burdock is old and dried out. Often found in farmers markets and Asian groceries labeled as 'gobo.'

Fresh burdock can be stored in the refrigerator's crisper drawer, cut into manageable lengths and loosely wrapped in a damp towel or reusable wrap for up to one week.

Burdock root can be sliced into coins, cut into strips, julienned, or shredded. It oxidizes quickly, so prepare in acidulated water (lemon juice and water). Popular preparations include: soups and stews, stir-fries, braised kinpira (traditional Japanese side dish with carrot), pickled for sushi, as tea, or soft drink. Can also eat young leaves and stems, though they can be bitter.

Burdock can be shaved into slivers and dried to be added to soups, stews, or brewed into tea. It can also be pickled and preserves well.

Burdock contains phenolic acids, quercetin, and luteolin, which are powerful antioxidants. Contains inulin, a natural dietary fiber that improves digestion and promotes beneficial bacteria growth in the gut. Used in traditional Chinese medicine to treat constipation, mumps, and various other conditions. Often sought out for its detoxifying abilities.

Burdock is a member of the sunflower botanical family (Asteraceae), like artichoke. It's a common ingredient in root beer recipes. The tenacious burrs that bloom on mature plants cling to everything and were the inspiration for Velcro hook and loop fasteners. The plant is a biennial with a two-year lifecycle. It grows so freely in the U.S. it's labeled a weed in some areas.

Extremely hardy and requires very little in the way of inputs to thrive. Self-seeds and can take over a garden if allowed. Grows in the wild and can be foraged in most of the United States along roadsides, in meadows and vacant lots.