Basic Use and Preparation

In Japan, very young roots and tender leaves are eaten raw, but burdock is usually cooked. The roots should be scrubbed with a vegetable brush to remove any clinging dirt and then rinsed under cool running water. Burdock tastes best when left unpeeled, delivering its characteristic nutty, earthy taste. Trim both ends of the root to create a fresh cut, revealing moist root rather than woody ends. The flesh will darken once it is exposed, so have a bowl of acidulated water handy (water with a few drops of vinegar or lemon juice added). Depending on the recipe, burdock may need to be parboiled before it is stir-fried, roasted, braised, marinated, or pickled. See the recipe for Parboiled Burdock Root.