BURDOCK OR GOBŌ DRIED ROOT[ARCTIUM LAPPA]
Listing description
Arctium lappa, commonly called greater burdock,[2] gobō, edible burdock,[2] lappa,[2] beggar's buttons,[2] thorny burr, or happy major[3] is a Eurasian species of plants in the sunflower family, cultivated in gardens for its root used as
a vegetable.
Detailed description
It has become an
invasive weed of high-nitrogen soils in North America, Australia, and other regions.
Culinary use
Greater burdock root is known
as niúbàng (牛蒡) in
Chinese, which was borrowed into Japanese as gobō and Korean
as ueong (우엉), and is widely eaten in the region. It
was used in Europe during the Middle
Ages as a vegetable, but now it is rarely used except in Italy, Brazil and Portugal, where
it is known as bardana or "garduna". Plants are
cultivated for their slender roots, which can grow about 1 meter long and
2 cm across. The root was traditionally used in Britain as a flavouring in
the herbal drink dandelion and burdock, which is still commercially
produced.
Immature flower stalks may also be harvested in late spring,
before flowers appear. The taste resembles that of artichoke, to
which the burdock is related.
In the second half of the 20th century, burdock achieved
international recognition for its culinary use due to the increasing popularity
of the macrobiotic diet, which advocates its
consumption. The root contains a fair amount of dietary
fiber (GDF, 6g per 100g), calcium, potassium, amino acids,[11] and is low calorie. It contains
polyphenols that causes darkened surface and muddy harshness by formation
of tannin-iron
complexes. Those polyphenols are caffeoylquinic acid derivatives.[12]
The root is very crisp and has a sweet, mild, and pungent flavor
with a little muddy harshness that can be reduced by soaking julienned/shredded
roots in water for five to ten minutes. The harshness shows excellent harmonization
with pork in miso soup (tonjiru)
and takikomi gohan (a
Japanese-style pilaf).
A popular Japanese dish is kinpira gobō, julienned or shredded burdock
root and carrot, braised with soy sauce, sugar, mirin and/or
sake, and sesame oil. Another is burdock makizushi,
rolled sushi filled with pickled burdock root; the burdock root is often
artificially colored orange to resemble a carrot. Burdock root can also be
found as a fried snack food similar in taste and texture to potato
chips and is occasionally used as an ingredient in tempura dishes.
Fermentation of the root by Aspergillus oryzae is
also used for making miso and rice wine in
Japanese cuisine.[13]
Use in traditional medicine
Dried burdock roots (Bardanae radix) are used in folk medicine
as a diuretic, diaphoretic, and
a blood purifying
agent.[14] Anecdotal
reports from the 19th century suggest that this medicinal plant has also been
used by the Ojibwa tribe, and today, in form of an ingredient
in Essiac tea for the alternative treatment of some
cancers.[15] As
an oily macerate, it is a component of some cosmetics, shampoos and
hair care products. The seeds of greater burdock are employed in traditional Chinese medicine particularly
for skin conditions and in cold/flu formulas, under the name niubangzi[16] (Chinese: 牛蒡子; pinyin: niúpángzi; some dictionaries list the Chinese as
just 牛蒡 niúbàng.)
Chemical constituents
Burdock roots contain mucilage,
sulfurous acetylene compounds, polyacetylenes and bitter guaianolide-type
constituents.[citation needed]Seeds
contain arctigenin, arctiin, and butyrolactone lignans.
PRICE
$24.64/KG
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