lots of burdock...
- Thread starter caswcc
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Never seen a burdock plant since I knew you could eat it 
Anyone got some real-life pictures? I always find plants look different from what you see in the books!
Anyone got some real-life pictures? I always find plants look different from what you see in the books!
Whittler Kev
Bushcrafter (boy, I've got a lot to say!)
Whittler Kev
Bushcrafter (boy, I've got a lot to say!)
Here is a bit of an article from a mag I used to write for:
About the plants.
Dandelion and burdock -
The root of the Burdock is much priced by the Chinese and Japanese cultures and served sometimes simply fried. The combination of the dandelion with the burdock makes both a refreshing and cleansing drink, a powerful diuretic that can help cleans the liver. It also benefits the skin and the complexion and is even reputed to check against hair loss!
Dandelion and Burdock drink -
Grate, chop, smash or liquidise, twice as much Burdock to Dandelion root, both washed and scrubbed first. For two every table spoon of root pulp you will need 500 grams of sugar and 4 pints of water. Bring to the boil and simmer for 10 minutes allow to cool and add the juice and rind of a lemon and a tea spoon of dried yeast. Cover pan with a clean cloth and leave in a warm room for 3 days to work away. Strain through a clean cloth and transfer into clean bottles and loosely place caps or corks until fermentation has finished and seal. Store in a cool room or refrigerator and drink with in 3 months.
Styr fried burdock roots -
Wash and peel the burdock roots and slice quite finely, using a potato peeler works and creates nice thin strips. Mix a little Soya sauce and honey together and marinate the sliced roots for a few minutes before frying in a little hot oil. They make a great alternative to the usual bamboo shoots! Try adding some ginger and sliced mushroom then incorporate some steamed rice noodles to make a quick and healthy snack.
Enjoy
About the plants.
Dandelion and burdock -
The root of the Burdock is much priced by the Chinese and Japanese cultures and served sometimes simply fried. The combination of the dandelion with the burdock makes both a refreshing and cleansing drink, a powerful diuretic that can help cleans the liver. It also benefits the skin and the complexion and is even reputed to check against hair loss!
Dandelion and Burdock drink -
Grate, chop, smash or liquidise, twice as much Burdock to Dandelion root, both washed and scrubbed first. For two every table spoon of root pulp you will need 500 grams of sugar and 4 pints of water. Bring to the boil and simmer for 10 minutes allow to cool and add the juice and rind of a lemon and a tea spoon of dried yeast. Cover pan with a clean cloth and leave in a warm room for 3 days to work away. Strain through a clean cloth and transfer into clean bottles and loosely place caps or corks until fermentation has finished and seal. Store in a cool room or refrigerator and drink with in 3 months.
Styr fried burdock roots -
Wash and peel the burdock roots and slice quite finely, using a potato peeler works and creates nice thin strips. Mix a little Soya sauce and honey together and marinate the sliced roots for a few minutes before frying in a little hot oil. They make a great alternative to the usual bamboo shoots! Try adding some ginger and sliced mushroom then incorporate some steamed rice noodles to make a quick and healthy snack.
Enjoy
Hmm, thank you for that
I quite fancy the stir fry and I've been keeping my eye on a clump of burdock all Summer too
cheers,
Toddy
I quite fancy the stir fry
and I've been keeping my eye on a clump of burdock all Summer too cheers,
Toddy
I have been told that there are two sorts of burdock only one of which is edible. They are growing like weeds in my garden. Bet they are the inedible ones. I'd be interested to know more as the recipe looks delicious.
I came across a large patch to this fall but the roots were all woody now that I know were this patch is I am going to try it in the spring or summer and see if the roots are more edible... 3.30 min into the this video
http://www.youtube.com/watch?v=4onlW8TTYLo
http://www.youtube.com/watch?v=4onlW8TTYLo
As a biennial plant those plants will be at the end of their lives as they only live two seasons, though I must look up biennial as it's possible the plant regrows from the old rootstock.
I don't know much about eating it, but in its' first year it produces a rosette of leaves so possibly this is when the root is tender. In its' second year it throws up the flowering spike. I reckon it would be best to catch it early season for tender roots.
I don't know much about eating it, but in its' first year it produces a rosette of leaves so possibly this is when the root is tender. In its' second year it throws up the flowering spike. I reckon it would be best to catch it early season for tender roots.
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