Burdock has an earthy, nutty flavor. Substitution: Salsify, or even carrots or parsnips, makes a good substitute, and any bitter green—dandelion, red mustard or radicchio—will work fine in place of ...

Anishinaabe chef Shawn Adler has been harvesting wild edibles since his mother first showed him how as a child. In each episode of Forage, he teaches us how to source in-season ingredients from our ...

One person’s weeds are another person’s dinner, and burdock (Arctium) is a perfect example of this. Although it is routinely weeded out as an invasive species, in Japan it is cultivated as the ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. “We get a lot of joy ...

Burdock root or edible burdock (gobō in Japanese) is a rather plain-looking root vegetable with an earthy flavor and crunchy texture that makes it popular in many washoku (traditional Japanese cuisine ...

SOW Foods executive chef Brian Doyle puts local spin on holiday recipes Brian Doyle, executive chef at SOW Foods & Catering, cooked up Roasted Root Vegetables with Golden Burdock during a Taste of the ...

Burdock root may not be common here, but it has long been popular in Asian cooking. (Oregonian file photo) Dirty, woody, long and gangly, burdock root may not be much to look at, but from root to ...

'This dish is comfort food that speaks my language,' says chef Andrea Carlson You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are ...

This nourishing Japanese dish comes from Adelaide-based chef Kenji Ito. As suggested in its name, the chicken is flavoured with burdock root. Umeboshi (sour plums) and a homemade dashi broth. Wash ...

Because of his Japanese heritage, Shin Thompson said, he was already familiar with burdock root—the taproot of the burdock plant, a type of thistle. “We use it quite a bit. Traditionally we steam and ...

'There is nothing as good as fresh ricotta,' says chef Andrea Carlson You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are ...

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. “When I create recipes for ...