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burdock root

Season: September to November

Description: The young root of the burdock plant has been prepared as a root vegetable in China for centuries. Scoured, julienned and soaked or simmered until soft, they have a sweet, mild taste reminiscent of potatoes. More recently, the root has gained popularity due to its significance in macrobiotic diet plans. Burdock root is a good source of fiber, calcium, potassium and important amino acids. It is used in traditional medicine as a scalp and psoriasis tonic, as well as a diuretic.

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Created by @mikehorn