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(Arctium lappa)

NOTE: There is a variety of Burdock which is sold under the name of Gobo or Japanese Gobo, which is far more suited to culinary purposes than its wild cousin. Since wild burdock can be a harsh herb at times when used medicinally, Gobo is considered a safer alternative and far more suited to the home garden.

Burdock Spread

½ cup burdock root, finely cut
1/8 cup yellow dock root, finely cut
1 cup apple cider vinegar
½ cup sour cream or yogurt

Simmer roots in the vinegar for about 5 minutes. Process in a blender, then add the cream or yogurt. Serve on potatoes or other vegetable dishes.


3 cups water
1 cup fresh Burdock stems, chopped
1 onion, chopped
4 cloves garlic, minced
salt, pepper, turmeric to season

Bring water, burdock, onion and garlic to boil over high heat; cover and simmer until vegetables are soft; season with salt, pepper and turmeric to taste.

Miso Broth

Saute peeled and sliced Burdock (Gobo) root in a little oil for 5 minutes. Add sliced onions and other vegetables such as carrot and bok choy. Add 1 cup rehdrated hiziki or wakami seaweed, then stir in 1½ cup water for each serving.
Simmer uncovered until vegetables are tender, then combine 2 tbsp of broth plus 1 heaping tbsp of miso for each serving in a bowl and stir till miso is dissolved.
Remove soup from heat and stir into miso.

©1999 & 2005 by Ernestina Parziale, CH