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The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favor in modern European cuisine, it remains popular in Asia, particularly in Japan where A. lappa (Greater burdock) is called gobō (牛蒡 or ゴボウ). Plants are cultivated for their slender roots, which can grow about 1 meter long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienne/shredded roots in water for five to ten minutes. Immature flower stalks may also be harvested in late spring, before flowers appear; the taste resembles that of artichoke, to which the burdock is related. A popular Japanese dish is kinpira gobō, julienned or shredded burdock root and carrot, braised with soy s

AttributesValues
rdfs:label
  • Ŋàuboŋ
rdfs:comment
  • The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favor in modern European cuisine, it remains popular in Asia, particularly in Japan where A. lappa (Greater burdock) is called gobō (牛蒡 or ゴボウ). Plants are cultivated for their slender roots, which can grow about 1 meter long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienne/shredded roots in water for five to ten minutes. Immature flower stalks may also be harvested in late spring, before flowers appear; the taste resembles that of artichoke, to which the burdock is related. A popular Japanese dish is kinpira gobō, julienned or shredded burdock root and carrot, braised with soy s
dcterms:subject
dbkwik:babyish/pro...iPageUsesTemplate
Colour
  • lightgreen
subdivision ranks
  • Species
Familia
Name
  • Ŋàuboŋ
ordo
Genus
  • Arctium
subdivision
  • *A. lappa *A. minus *A. minus nemorosum *A. pubens *A. tomentosum
divisio
Image width
  • 250(xsd:integer)
classis
regnum
abstract
  • The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favor in modern European cuisine, it remains popular in Asia, particularly in Japan where A. lappa (Greater burdock) is called gobō (牛蒡 or ゴボウ). Plants are cultivated for their slender roots, which can grow about 1 meter long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienne/shredded roots in water for five to ten minutes. Immature flower stalks may also be harvested in late spring, before flowers appear; the taste resembles that of artichoke, to which the burdock is related. A popular Japanese dish is kinpira gobō, julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil; another is burdock makizushi (sushi filled with pickled burdock root rather than fish; the burdock root is often artificially colored orange to resemble a carrot). In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the macrobiotic diet, which advocates its consumption. It also contains a fair amount of gobō dietary fiber (GDF, 6g per 100g), calcium, potassium, amino acids,[1] and is also low calorie. It also contains polyphenols that causes darkened surface and muddy harshness by formation of tannin-iron complexes though the harshness shows excellent harmonization with pork in miso soup (tonjiru) and Japanese-style pilaf (takikomi gohan). Dandelion and burdock is a soft drink that has long been popular in the United Kingdom. Burdock is believed to be a galactagogue, a substance that increases lactation.
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