Large Klitroot
Vegetables
Cool & dark
Its flowers stick quickly, hence the name large burdock. Young leaves are used in salads and older, bitter leaves are cooked as vegetables. The root of the plant is widely eaten in Japanese cuisine, but is best known for its possible medicinal properties. The burdock root is related to the artichoke.
Also known as:
Preparation & storage
Storage
In a cool (12-15°C) dry place, the roots will keep for a few weeks.
Want to prevent them from drying out? Then it's best to wrap them in plastic. Prick some holes in the bag so the vegetables can breathe.
Cooked and peeled split carrots (blanch raw first for about 5 minutes) can be kept in the freezer for up to 12 months (at a minimum of -18°C) in a well-sealed plastic bag or container.
Prepare
Wash the burdock roots. Peel the burdock roots as you would peel carrots. You can do this with a peeler, for instance.
You can also soak the peeled roots in water for 10 minutes. This way, some of the bitterness disappears.
The burdock root discolours easily. Therefore, use a little vinegar or lemon juice to prevent discolouration.
Cook the burdock root in 20 minutes. Do you like it al dente? Then cook it 3-5 minutes shorter.
Storage times
Raw
Cool place: 2-3 weeks
Frozen (blanch for 5 min. first): 1 year
Cooked
Deep-freeze: 1 year
Preparation time
Cooking: 20 minutes (or shorter then they are al dente).
Cleaning large burdock root
See preparing.
Information
Cultivation
Tip
Big burdock root flavour
Availability
From the Netherlands
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From abroad
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