We have so much burdock on our property that I would like to eat it if it's safe. Has anybody on GW eaten it? Do you know about the safety of it?

Dig up roots after the first year’s growing season, before it goes to seed in its second year, then dry for future use. Take leaves and fruits of second year plants in summer when mature.

The Asian variety ‘Gobo’ is the best for culinary purposes. Shoots and roots can be simmered, then stirfried. Young leaves can be cooked as greens. Roots may be grated raw into salads.

Medicinal Uses: Roots are used to treat colds and flu, gout, measles, vertigo, hives, urinary tract infections, constipation, leprosy, dandruff, burns, ulcers, eczema, and are an effective detoxifier. It contains mild anti-cancer agents. If stung by stinging nettles, rub on the juice of a leaf of Burdock. A poultice of crushed leaves will ease sciatica, rheumatoid arthritis, aches and bruises. An infusion of the leaves has a sedative effect. Seeds are used to treat fever, cough, swellings, mumps, skin diseases and carbuncles. Root contains insulin. Has been used in the treatment of AIDS patients.

Warning: Avoid medicinal doses when pregnant. Do not use if suffering from diarrhoea. The plant is similar in appearance to rhubarb and care should be taken when identifying, as rhubarb leaves are poisonous.

Burdock Flavoured Salad
310g diced prosciutto or bacon
2 lemons
1 tablespoon finely chopped parsley
4-5 cloves garlic
850g burdock root
1/3 cup olive oil
salt and pepper to taste

Chop the garlic and parsley in large pieces. Mix them in a bowl with the oil and lemon. Add the Burdock and leave everything to marinate for about half an hour. Add the prosciutto, season to taste, mix and serve.

Burdock Root Dessert
2 tablespoons butter
1/4 cup brown sugar, tightly packed
1 teaspoon lemon juice
450g tin pineapple pieces
2 tablespoons cornflour
2 cups burdock roots, cut into rounds

Cook the burdock roots until tender. Melt butter in a frypan over low heat, add brown sugar and lemon juice, stir. Combine 1/2 cup of the juice from the pineapples with the cornflour until smooth, add to the butter mixture, stirring constantly over low heat until mixture thickens and boils. Add burdock roots and pineapple pieces and heat through.

Burdock Spread
1/2 cup burdock root, finely cut
1/8 cup yellow dock root, finely cut
1 cup apple cider vinegar
1/2 cup sour cream or yoghurt

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

##Slice Burdock root, place into a baking dish, dot with butter. Just cover with apple cider and bake until tender.

Burdock Bloom Stalk Bake
4 cups cooked burdock bloom stalk rounds (see below)
1 cup parmesan cheese
2/3 cup breadcrumbs
1/3 cup mayonnaise
2 tablespoons vegetable oil
1/2 cup finely chopped onions
2 cloves garlic, minced
paprika

Collect at least a dozen burdock bloom stalks (the main central stalk that will eventually support the flowering side branches).Collect them when about 30-60cm high and still in the process of growing taller. Cut them as close to the ground as you can, then strip off any attached large leaves and leaf stalks. Cut off the cluster of leaves at the top of the stalk as well. Peel or cut off the outer rind, which tends to be stringy and bitter. Then chop the peeled bloom stalks into rounds about 1cm thick. Drop the bloom stalks into an ample supply of boiling salted water and boil until tender, 10-15 minutes. Remove and drain. Add the rest of the ingredients to 4 cups of the boiled bloom stalks and combine well. Spread in a pie pan or flat baking dish and sprinkle paprika over the top. Bake at 180°C until bubbly, about 20 minutes. Serve hot with crackers.

1 cup julienned burdock root (1" long)
1/2 cup julienned carrot (1" long)
~2 tablespoons soy sauce
~2 tablespoons mirin (or rice wine vinegar with 1 tsp sugar added)
~1/2 tbsp sugar
Splash of sake
~1/2 tablespoon sesame oil
Red pepper flakes
Sesame seeds
(the ingredients with ~ can be adjusted to taste-- some like theirs saltier, sweeter, or more vinegar-tasting)

Soak the burdock root matchsticks in cold water for about 15 minutes to help cut the bitterness, then drain. Heat up soy sauce, mirin, sake, and sugar on medium high heat. Just as it begins to boil, add burdock root and carrots and stir fry for a few seconds. Cover and simmer on medium heat until tender and most of the liquid evaporates. Drizzle on oil, sprinkle with sesame seeds and red pepper flakes, toss to coat. For a spicier taste, add the red pepper flakes while the kinpira gobou is simmmering.

Serve hot or cold, as a side dish to an Asian meal or use as a filling for sushi rolls (it goes great with eggs, cucumber, daikon pickles, and Korean-style barbecue).

I think Ill try this. it sounds good:)
VG