What the Heck is Burdock?
Burdock is a flowering plant in the thistle family. Its carrot-like root, while not commonly eaten in the Old World, has become an increasingly popular food item in North America. The tradition of eating burdock root came to us by way of Japan, where it is called “gobo.” During the second half of the 20th Century, proponents of the macrobiotic diet advocated for burdock root, which is high in dietary fiber, as well as calcium, potassium, and amino acids. One exception to the plant’s lukewarm reception in Europe is dandelion and burdock, a popular British soft drink. Burdock root is crisp and sweet. Unlike many other root vegetables, which have a tendency to become mushy when cooked, burdock root will retain its crispness when braised or stir-fried. In addition to the root, immature burdock flower stalks can also be eaten. These should be harvested in late spring, before flowers appear. The flavor of burdock stalks has been likened to artichokes, to which it is related. Because the burd
