Arctium lappa, commonly known as burdock, is a plant that might have you scratching your head. Native to Eurasia, this humble plant is widely recognized in Japan, where it’s cherished as a vegetable, especially its roots. In Osaka, you might hear it called “Gonbo.”
But it’s not just a Japanese thing; burdock has made its way into various cuisines and medicinal practices around the world.
The Versatile Vegetable: Arctium Lappa Burdock
Burdock might not be a household name in Western kitchens, but it’s a staple in Japanese cuisine. The Japanese are the top consumers and producers of burdock, and it’s easy to see why. The root’s unique aroma and texture make it a beloved traditional vegetable. If you’re in Taiwan or Hawaii, you might spot burdock in the markets too.
But burdock’s popularity hasn’t always been consistent. Once cultivated and eaten in China, the Netherlands, Germany, France, and Taiwan, its use has waned in these regions. However, it’s still going strong in Chinese medicine and is even exported from Shandong to Japan.
- Burdock seed: what it is, benefits and uses
- Greater Burdock: What It Is, Its Uses, and Benefits
- Niu Bang Zi(牛蒡子): What it is, benefits and uses
Cooking with Burdock: Tips and Tricks
Burdock’s season is from November to January, but the new burdock season arrives in June and July. The new burdock is smaller, lighter in color, and softer than its winter counterpart. When choosing burdock, look for straight, uniformly thick roots that are tough when squeezed. Avoid ones with too many branches or those that have gone past their prime – they might have hollow centers.
To store burdock, wrap it in damp newspaper to prevent drying out, and keep it in a well-ventilated, dark place. For washed or new burdock, use plastic wrap to keep it from drying out, and store it in the fridge. If you’re cutting burdock and want to save some for later, boil it, coat it with oil, and store it in the fridge for up to 5-6 days.
Health Benefits and Folk Medicine
Burdock root is not just tasty; it’s also nutritious. Containing about 80% water, which is low for a vegetable, it’s packed with carbohydrates, fiber, and a balanced mix of minerals like potassium, magnesium, and zinc. Its skin is rich in chlorogenic acid, a polyphenol also found in coffee. To retain more chlorogenic acid, avoid peeling the burdock and minimize its contact with water.
In traditional Chinese medicine (TCM), burdock has a long history of use. The roots, fruits, and leaves are all utilized for their supposed detoxifying properties. In Europe and America, burdock root is used in herbal teas and as a scalp treatment.
Precautions and Allergies
While burdock is generally safe to eat, there isn’t enough reliable information about its safety when taken as a supplement or concentrate. Pregnant or breastfeeding women, people with bleeding disorders, and diabetics should exercise caution. If you’re allergic to daisies or other plants in the Asteraceae family, be wary of burdock, as it might trigger an allergic reaction.
So, there you have it – Arctium lappa, or burdock, is more than just a weed; it’s a versatile, nutritious vegetable with a rich history in both cuisine and medicine. Give it a try the next time you see it in the market – your taste buds might thank you! 😊
