If you are already into wildcrafting herbs, then you know all about burdock root. This is a plant that grows wild, really a very tenacious weed, all over the temperate states. What you might not know is that the root is not only edible, but quite delicious and extremely healthy!
Many years ago, I became interested in macrobiotic cooking. This style of cooking and eating is based on traditional Japanese fare. Yin and yang energies are carefully balanced. Meals are very light, low in calories and fat, and filled with steamed and/or raw greens, tofu, fish, brown rice, carrots, onions, and seaweed. Local and seasonal foods are emphasized. In the winter, root vegetables are an important source of nutrition and energy. And burdock root is cooked with carrots as a strengthener.
Burdock is so named in honor of the burrs the plant makes. These were the original inspiration for velcro! And you can see why, if you brush up against them with your sleeve or your dog. They will attach quite effectively to anything slightly furry!
If you are not sure what a burdock plant looks like, here is a photo:
These weeds are rampant around Howard County, Maryland, where I live. I can walk out to my garden and find numerous examples!
In order to harvest the roots, you will need to first find a plant growing somewhere where you are sure the soil has not been contaminated with any kind of fertilizer, insecticide, or other chemicals. Don't harvest plants close to the foundation of any building, or near the road where runoff is possible.
Then you will need a shovel with a very long blade. These roots are DEEP! They will easily grow over a foot long. Dig your shovel down as far as possible and try to free the entire root.
A very thick root will probably be too woody to eat. Look for the smallest plants that you can clearly identify as burdock. If you can only find enormous specimens, try using the thinnest potion of the root and discard any thick, woody sections.
Wash the root thoroughly, scrubbing the skin to remove all traces of dirt. Also remove any black sections, insect damage, or rot. The skin on the roots should be dark brown and the inside a creamy beige. Slice the root as thinly as possible with a sharp knife. Gather about a half cup of slices. Then slice a carrot into thin coins as well. You can use about the same amount of carrot or more than the burdock. Place the sliced roots into a small saucepan and cover with water. Bring to a boil and then simmer until all the roots are completely tender. Add tamari or sea salt to taste, along with a drop of roasted sesame oil. I actually enjoy the taste of the burdock root, but it is somewhat strange. Meaning it does not taste similar to other root vegetables that you normally eat.
This strengthener is used in wintertime, as a condiment, not as a serving of vegetables. Place a spoonful on the side of your plate and eat with a serving of lean protein (tofu or fish), steamed greens, and brown rice for a traditional winter macrobiotic meal. Since I am currently avoiding grains, I might substitute a roasted whole sweet potato or beets.
Happy burdock hunting! Let me know if you give this a try.
hocofoods@@@
Many years ago, I became interested in macrobiotic cooking. This style of cooking and eating is based on traditional Japanese fare. Yin and yang energies are carefully balanced. Meals are very light, low in calories and fat, and filled with steamed and/or raw greens, tofu, fish, brown rice, carrots, onions, and seaweed. Local and seasonal foods are emphasized. In the winter, root vegetables are an important source of nutrition and energy. And burdock root is cooked with carrots as a strengthener.
Burdock is so named in honor of the burrs the plant makes. These were the original inspiration for velcro! And you can see why, if you brush up against them with your sleeve or your dog. They will attach quite effectively to anything slightly furry!
If you are not sure what a burdock plant looks like, here is a photo:
These weeds are rampant around Howard County, Maryland, where I live. I can walk out to my garden and find numerous examples!
In order to harvest the roots, you will need to first find a plant growing somewhere where you are sure the soil has not been contaminated with any kind of fertilizer, insecticide, or other chemicals. Don't harvest plants close to the foundation of any building, or near the road where runoff is possible.
Then you will need a shovel with a very long blade. These roots are DEEP! They will easily grow over a foot long. Dig your shovel down as far as possible and try to free the entire root.
A very thick root will probably be too woody to eat. Look for the smallest plants that you can clearly identify as burdock. If you can only find enormous specimens, try using the thinnest potion of the root and discard any thick, woody sections.
Wash the root thoroughly, scrubbing the skin to remove all traces of dirt. Also remove any black sections, insect damage, or rot. The skin on the roots should be dark brown and the inside a creamy beige. Slice the root as thinly as possible with a sharp knife. Gather about a half cup of slices. Then slice a carrot into thin coins as well. You can use about the same amount of carrot or more than the burdock. Place the sliced roots into a small saucepan and cover with water. Bring to a boil and then simmer until all the roots are completely tender. Add tamari or sea salt to taste, along with a drop of roasted sesame oil. I actually enjoy the taste of the burdock root, but it is somewhat strange. Meaning it does not taste similar to other root vegetables that you normally eat.
This strengthener is used in wintertime, as a condiment, not as a serving of vegetables. Place a spoonful on the side of your plate and eat with a serving of lean protein (tofu or fish), steamed greens, and brown rice for a traditional winter macrobiotic meal. Since I am currently avoiding grains, I might substitute a roasted whole sweet potato or beets.
Happy burdock hunting! Let me know if you give this a try.
hocofoods@@@
Oooh, happy to invite you to this pinterest clumping of wild edibles in hoco. http://pinterest.com/jessienewburn/howard-county-maryland-wild-edibles/ And, if you are knowledgable, or know others who are, I'm very-very-very interested in connecting with people locally who know about wild crafting.
ReplyDeleteI've purchased burdock at H-Mart in years past. Def not something I'd eat as a vegetable side, though I like your idea of treating is as a condiment.