Winter Burdock Root Recipe
This a a family favorite! Burdock is nourishing, full of antioxidants, and traditionally is used for gently cleaning the blood. Since it is also a diuretic, remember to drink more water to assist with your rehydration and cleansing. (Some say fried burdock tastes like artichoke or sun chokes).
4 fresh burdock roots (5 inches or more in length)
1 Tablespoon olive oil
1-2 teaspoons Braggs soy sauce (or more to taste)
You will need a frying pan with a sealing lid.
Start by washing your burdock very well to remove any mud or smaller roots growing on the side. Gently use the back of a knife or a vegetable sponge to remove the darkest soiled areas. The nutritional benefits of the root lie just below the delicate skin; don’t scrub too vigorously.
Drain and cut on the diagonal, approximately 1/4 inch thick.
Warm oil in frying pan before adding roots. Fry slowly with lid on. Fry both sides until tender.
Once roots are simmering, add 1-2 teaspoons of Braggs soy sauce.
Flip the roots every 2-4 minutes to ensure even cooking. Can take up to 30 minutes. Taste periodically to gauge if you want more salty, earthy or sweet flavors. The longer you cook the more sweet the burdock becomes but don’t overcook.
Add additional Braggs to taste.
If you want to blot any additional oil off the burdock before serving, a glass container with a lid lined with a couple with paper towels or cloth to keep roots warm while draining will do. Yields 3-4 servings.
We love to eat our fried burdock as a side dish. However if you are adventurous it’s also fun to add into another vegetable dish such as garlic green beans... the combinations are endless.
**WARNING: Allergy may occur in people who are sensitive to the Asteraceae/Compositae family. Do not consume Burdock root if you are pregnant or have a blood disorder without consulting your health provider first.
From our family to yours- Enjoy!
Alima Matejcek, Medicinary Manager