Farmers harvest young burdock in the late spring, before its flowers appear, when it is tender and has a subtle flavor. Burdock skin is edible, but be sure to properly scrub the root clean of any dirt before cooking with a vegetable scrubber or coarse copper scouring pad. Cut the burdock in thin discs or julienne into fine strips. Parboil burdock to remove its bitterness, on a low heat for a slow simmer for twenty minutes until tender. After this step, burdock can be sautéed in a liquid with other vegetables, or substituted for artichokes in soups and salads.
Varieties of Burdock at the market
- Arctium burdock