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 Recipes for Burdock 
Japanese Shredded & Sun-Dried Mitoku Burdock

The burdock plant's long, slender taproot has a pleasant, crunchy texture and earthy flavor. Native to northern China and Siberia, burdock (Articum lappa) is cultivated mainly in Japan, where it has been an important vegetable since at least the 10th century. It also grows wild in North America. The plant can be recognized by its very large leaves and spiny burrs, which stick to your pants as you walk in the meadow. This " wild burdock" is very popular with macrobiotic students who feel it is one of nature's most powerful foods.

Sasagaki Gobo, Shredded Japanese Burdock Root has been cultivated by farmers in Japan for centuries; its long slender, dark-brown root is a perennial favorite. Ours is preserved the traditional way; it is to shaved into fine slivers, then left to dry in the sun during the clear, cold days of winter. An effective blood-cleanser. Delicious sauted Kimpira-Style.

Uses: Burdock root can be used in other root recipes, such as rutabagas, celeriac, turnips, etc. It can be steamed, stir-fried, or added to soups and stews.

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