Burdock Root 

Burdock root is locally available in the fall and can be stored for up to a week in the refrigerator or kept in cold storage for 2-6 months.

Burdock roots must be cooked. Scrub the root well, but don't peel--the skin contains the nutrition and flavor. It can be steamed, stir-fried, or added to soups and stews.

Burdock root can be used in other root recipes, such as rutabagas, celeriac, turnips, etc.

Recipes

Burdock Chips - L'Etoile Restaurant

• burdock roots
• vegetable oil
• salt to taste

Make thin slices of the roots using a vegetable peeler. Fry slices until crispy in oil heated to 325 degrees. Remove from oil and sprinkle with salt. Use as a garnish or side dish.

Spicy Burdock Root Saute from Harmony Valley Farm

• 3 medium burdock roots
• 1 carrot
• 1 teaspoon rice wine or apple cider vinegar
• 1 teaspoon soy sauce or tamari
• 1 1/2 teaspoons honey
• 1 tablespoon sesame oil
• 1/4 teaspoon hot pepper flakes
• 2 teaspoons toasted sesame seeds

Scrub roots and cut into 2-inch matchsticks. Soak in cold water for 1 hour, changing water once or twice.

Peel and cut carrot into matchsticks. Mix vinegar, soy sauce and vinegar in a small container. Heat oil in wok or skillet and stir-fry the vegetables 2-3 minutes. Sprinkle in pepper flakes, stir, and then add sauce and stir-fry for 1 minute. Remove from heat. Toast sesame seeds in a dry skillet or warm oven for sveral minutes, stirring often, and sprinkle on top of vegetables.