Mystery ingredient: Burdock root

Hey there, time traveller!
This article was published 06/10/2012 (4942 days ago), so information in it may no longer be current.

What is it?

The slender, bark-covered, edible taproot of the burdock plant, which is a thistle in the genus Arctium. It’s native to Asia, where it’s a staple in the cuisine of many nations. Outside of Asia, not so much. In addition to being used for food, burdock root has also long been harvested for folk medicinal use, namely as a blood purifier. In more modern times, its consumption was recommended by proponents of the macrobiotic diet.

Looks like:

The long, dark, hardy root has a brownish-red outer layer and grey to white flesh. It does not need to be peeled before eating although it should be washed and gently scoured.

Tastes like:

Young burdock roots are crisp and have a flavour reminiscent of artichokes, while the older ones can be bitter. Any harshness can be mellowed by soaking julienned or shredded roots in water for five to 10 minutes.

Used in:

Burdock root can be treated like a root vegetable and added to salads, soups and other dishes. In Europe, it was used as a bittering agent for beer before hops became the agent of choice.

Found at:

Eatit.ca, 603 Wall St.