Burdock stalks can be cut from a plant of this size, peeled, then cooked into stir-fries and sautés.
Arctium species
gobo
EDIBLE roots, stalks, shoots, leaves, seeds
Cursed by farmers, gardeners, and municipal park staff, burdock’s virtue is rarely celebrated in the United States, but it is a popular vegetable across the world. Called gobo in Asian grocery stores and sometimes found in popular health food stores and co-ops, burdock is an invaluable and versatile wild food that provides both nutritious greens and roots in abundance for the forager’s kitchen.
Burdock stalks can be cut from a plant of this size, peeled, then cooked into stir-fries and sautés.
Burdock is a hearty biennial plant that thrives in many conditions. It is not at all fazed by poor rocky soil or drought. It loves the disturbed edges of fields and waste sites and is prolific in spreading its seeds. In its first year, burdock is identifiable by its fuzzy basal leaves that grow to about 18 inches long and resemble those of rhubarb. In the second year, burdock sends up a sturdy stalk that goes to flower in midsummer. The flower changes to its famous bur-laden seed casing, each of which contain several hundred small seeds in late fall.
While burdock is found virtually everywhere across the Midwest, take care in selecting a harvest area with softer, rich, well-drained soil. Because burdock grows abundantly in urban and scrub areas, be sure it is free of herbicidal applications, lead, or environmental pollutants. A great way to identify a clean spot for harvesting is to contact a local organic farmer in your area; chances are she has burdock on her land and is more than happy to allow you to do some digging (just remember to backfill your holes).
Burdock is known for its nutritious yet sturdy taproot that affixes the plant solidly to the ground. The first-year roots are easiest to gather for this reason, but second-year roots are equally edible (although potentially woody). The tender small greens of the first-year plant can also be gathered, as can the stalk of a second-year plant before the burdock goes to flower.
Burdock grows enthusiastically and is considered invasive by some. Enjoy in abundance its root and shoots.
Bring a spade to dig out the burdock root. Be prepared for some serious digging, especially if the plants are in the second year, as the taproot can have quite the underground footprint. Dig in a wide circumference so as not to shear off the taproot. Also be prepared to scrub the root in the kitchen, as wild burdock is much more gnarled than its cultured gobo counterpart, and small pockets can retain a significant amount of soil. Use the cleaned root for cooking. To prepare for a tea, chop the clean root into small pieces, dry completely in a dehydrator, and store in an airtight container.
Harvest small, basal leaves in the spring of the plant’s first or second year (before it sends up stalks). The stalk and shoots of the second-year plant can be trimmed with pruners, but only until the plant goes to flower, at which point the stalk becomes very woody and inedible.
From root to seed, burdock is completely edible and highly nutritious. Burdock root is a mildly sweet, nourishing carbohydrate. It is a versatile starchy vegetable that can be eaten raw julienned in salads, or it can be mashed, roasted, and even pickled. The young, tender greens are high in vitamins and minerals such as iron, magnesium, and calcium. They can be sautéed, included in a stir-fry, or added to soups. If you are cooking the stems, peel as you would a fibrous rhubarb stalk and then julienne it for salads or stir-fry. The dehydrated root can be toasted and roasted in an iron skillet and then combined in herbal tea blends with roasted chicory root, dandelion root, calendula, and spearmint for an earthy root tea.
Burdock is considered a noxious weed by many, but maybe if we relearn its virtues, focus will shift to the value of the plant. Currently, however, burdock is subject to aggressive plant management strategies by gardeners, farmers, and park staff. There’s a partnership opportunity waiting to grow between the foragers and these land stewards who wish to more sustainably manage the growth and use of this plant, but currently there is little concern for overharvesting.
