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Burdock

Preparation
Burdock  A native of Siberia, this member of the daisy family was introduced into Japan by the Chinese as a medicine over a thousand years ago.  It is still used in China with the name Ngau-pang as a folk medicine but it is a well known and used as a vegetable in Hawaii and Japan.

The narrow, pointed burdock taproot,, is usually brown to grayish hairy skin that surrounds white flesh can grow to a length of four feet.

Season  Late summer and throughout the fall into early winter.  Like Parsnips the burdock can be left in the ground and pulled up when needed.

Select  Long slender roots of about 12 inches in length and 1 inch in diameter.  The skin should be free from cracks and bruises and brown or gray in color.

Nutrition  100g = 88 calories

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