Burdock Root

Also known asGobo · Arctium lappa · 牛蒡

Name: Burdock root, also called gobo in Japanese and niu bang in Chinese (Arctium lappa) — a long, thin, dark brown, tough root with a crunchy, earthy, slightly sweet flesh. It is the root of the plant that produces sticky burrs.

Description

Burdock is native to Europe and Asia, and has been used as food and medicine for centuries. In Japan, gobo is a popular vegetable, which is cultivated and eaten simmered in dishes such as kinpira gobo, where it is sliced and stir-fried with carrot, soy sauce and sugar. In European folk medicine and herbalism, the root was used as a “blood purifier.” The burrs of the plant are said to have inspired the invention of Velcro.

The root has a firm, fibrous texture, and a nutty, earthy taste. Once peeled or scraped, it browns quickly, so it is placed in water, often with a little vinegar.

Main nutrition value

Burdock root provides fibre, including inulin, potassium, manganese and polyphenol antioxidants, and is low in calories.

How best to be consumed

Burdock root is scrubbed, cut thinly and cooked.

1. Scrub or scrape the skin, cut into matchsticks or shavings, and soak in water with a little vinegar to prevent browning.
2. Stir-fry with carrot, soy sauce, mirin and sesame for kinpira gobo.
3. Simmer in soups, stews and miso dishes, or fry in tempura.
4. Simmer sliced root for a traditional herbal tea.
5. Buy long, firm, straight roots, and store in a cool, dark place.

Overconsumption could cause…

Burdock root is safe in food amounts, with a note for medicinal use.

1. Allergic reactions in people allergic to daisy-family plants such as ragweed.
2. Gas and bloating from inulin, in some people.
3. A diuretic effect and possible interactions with medicines when used in concentrated medicinal doses, so check with a doctor.
4. Mistaken identification with toxic look-alikes such as belladonna when foraged, so be certain of the plant.

GroupsRoot VegetablesDaisy family (Asteraceae)Low fatLow sodiumJapaneseFresh

Related foodsJerusalem Artichoke / SunchokeLotus RootDaikon / White RadishKonjac RootArrowrootGinger

Wikipedia — Arctium lappa, used for origin, naming and history: https://en.wikipedia.org/wiki/Arctium_lappa