Now on to burdock. Do you use it ?

Finding lots of edibles in the patch. Previously hated the fuzzy burdock leaves - look so gauche ! Now curious to start cooking it. Anyone have any thoughts ?

Personally I'd probably put it in the compost.

But I am familiar enough with Japanese cuisine to know that they use the young burdock root in various ways -- they have it like carrots and they sometimes pickle it. The top is also used but it is thanks to some sort of Zen austerity.

If you google "gobo" or gobo burdock you will see what I am talking about. At any rate none of the burdock plant would fit into anyone's concept of gourmet cuisine...

Don't use it, but sure like to eat it.

Love the Japanese and Korean places that feature it in their dishes. I think of in sorta the same league as jicama (but not as juicy sweet), with the crunchy snap when you bite it.

Trouble is, it oxidizes so easily----and so fast. Gotta have it fresh, fresh, fresh. I remember when I was preparing it at home, we had to keep it totally immersed in water whenever we were peeling it.

Hoke, pickling it gets around some of those issues. I've bought pickled gobo when I was learning to make sushi. The pickling turns it orange and you get an attractive color splash when you cut up the rolls. But it is a distractingly hard chew with all that fish and rice and stuff.

[Jenise]

Hoke, pickling it gets around some of those issues. I've bought pickled gobo when I was learning to make sushi. The pickling turns it orange and you get an attractive color splash when you cut up the rolls. But it is a distractingly hard chew with all that fish and rice and stuff.

Yes, it's not tender, but it has fantastic flavor and I love that. Also, I've bought dried burdock and used it in rice pilafs--it's pretty good. Beyond those two uses, however, I know nothing. Have never encountered it in anyone else's cooking.