Another culinary "experiment" this week.
It sort of look like a white carrot when it is cleaned but Burdock reminds me the taste of the Artichoke. Burdock root is eaten as a vegetable in many places. It has many nutrients like iron, inulin (a carbohydrate), and beneficial oils and it is high in Fiber. As a traditional Medicinal Plant, it is used for its blood purifying and diuretic, as well as diaphoretic (that has the power to cause increased perspiration) vertues.
I was recommended to not peel it but to scrub it with a vegetable brush because the skin containts most of the nutrients.
In Asian cuisine Burdock root is often julienned or shredded, and braised with soy sauce, sugar, mirin and/or sake, and sesame oil. It is also often artificially colored orange to resemble a carrot and used pickled and rolled in sushi. It can also be found as a snack food similar to potato chips.
This was my first experiment with Burdock so I conservatively chose to slice my root and to add it to a Cabbage Stir Fry.