Burdock Root

• Used in Japanese cuisine as 'gobo', burdock root is often thinly sliced and stir-fried or braised with soy sauce, mirin, and sesame oil to create a flavorful and savory side dish.
• Burdock root can be added to hearty winter stews and soups to impart an earthy depth of flavor and slightly sweet undertones. Its firm texture holds up well during long cooking times.
• When pickled or fermented, burdock root offers a tangy and crunchy condiment. Pickled burdock root can be enjoyed as a side dish or added to salads and sandwiches for a unique twist.
• Roasted burdock root makes a nutritious and delicious snack or side dish. Toss it with olive oil, herbs, and spices before roasting to bring out its natural sweetness and nutty flavor.
• The root can be boiled to make a herbal tea. Burdock tea is a refreshing and earthy beverage. It is often valued for its purported medicinal properties.

• Rich in antioxidants to help combat free radical damage and support overall health.
• Supports digestive health due to its high fiber content, promoting regularity and gut health.
• May act as a natural diuretic, aiding in detoxification and kidney function.
• Contains inulin, a prebiotic that nourishes beneficial gut bacteria, enhancing immune function.
• Offers anti-inflammatory properties, potentially alleviating symptoms of inflammatory conditions.
• Provides essential minerals like potassium, magnesium, and calcium for bone health and overall well-being.

Fresh burdock root should be stored in the refrigerator, wrapped loosely in a damp paper towel and placed in a plastic bag to prevent drying out. It will typically last for up to 1-2 weeks. Peeled and cut burdock root can be submerged in water with a bit of lemon juice or vinegar to prevent discoloration. Dried burdock root should be stored in an airtight container in a cool, dark, and dry place to maintain its potency and flavor for several months.