Fresh Burdock Root (Huai Shan) Used As A Food

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Jonsi asked that I post this discussion in the healthy recipe area of the forum so others might find it, so I am starting a thread with some recipes that use fresh burdock root along with some discussion of burdock root. The use of burdock root as an herbal therefore will not be found here except as mentioned more generally. I found this next discussion along with a burdock soup recipe on a forum in UK along with a very simple recipe using fresh burdock:

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ieatishootipost - Fresh burdock root huai shan soup

Fresh burdock root huai shan soup

Post by mywoklife on Mar 19, 2009, 11:04am

My Wok Life: Fresh Chinese Yam Root (Huai Shan) Soup with Corn

Wednesday, 18 March 2009
Fresh Burdock Root (Huai Shan) Soup with Corn

Today, I would like to share this clear soup recipe which involves fresh Chinese Yam aka Burdock Root. In Chinese, we called it fresh Huai Shan or Shan Yao. Whatever you called it, this is a very good natural food you should be taking regularly, in normal circumstances.

Why do I emphasize the word, fresh, here? As we know, burdock root is widely used as Chinese tonic soup ingredients, it is usually made into dried form for easy storage purpose. Hence, dried Huai Shan has became so common that we have forgotten the fresh type.

Fresh Huai Shan is mostly sold in supermarkets or wet markets. You probably can't recognise the fresh Huai Shan Its appearance looks different from the dried one which has already been thinly slices and harden before placing up the store rack for sale. The fresh one will be found in long stick-like root form with skin intact.

Do peel away the root skin using normal peeler. You will find it wet and excessively slimy. But no worries about it, the stickiness will disappear once it is boiled in water.

Huai Shan is widely utilized by Chinese physician in healing of liver problems, blood detoxication, hair loss, and to support kidneys function, despite the lack of clinical proof that supports the claimed effects. Some even say that it is the most natural food to aid in man's vitality! I guess it is very much to do with research on the effect of supporting kidney and liver functions (smile).

Well, saw many, heard many, give it a try as it won't go wrong with having it moderately. It's simple and easy to prepare!

The taste of this soup is good. Mild natural sweetness yields from red dates and fresh sweet corn, the fresh Huai Shan does not create much taste here. However, Huai Shan slices are very nice to chew on its crunchiness. Its texture is a little reminiscent of lotus seed when chewing it, despite the total difference in term of appearance of these two substances. Believe it or not, Huai Shan slices are something you will eat it freely without much worries on weight loading effect (chuckling)?

Serves 3 - 4
Ingredients
200g of lean pork ribs, blanched
200g fresh Huai Shan peeled, thinly sliced, and blanched
1 ear of fresh corn, cob broken into half
6 - 8 pieces of seedless red dates
1 pot of water, 50% filled (about 1000ml)

Method
1) Bring a pot of water to a boil over high heat. Add in pork ribs, red dates, sweet corn, and fresh Huai Shan.

2) Bring all ingredients to a boil again. Add salt to taste. Reduce heat to low fire, and simmer for 30 - 40 minutes. Cover pot with lid.

3) When all ingredients are cooked till tender, heat off. Serve hot.

Calorie count of this soup no more than 150kcal per regular bowl. Remember to eat the ingredients, too.

Tips:Blanch the burdock slices beforehand to get rid of the stickiness, if necessary. Nonetheless, it will still be gone when boil it in the soup. Taste will not be affected.

Re: Fresh burdock root huai shan soup
Post by oba on Apr 2, 2009, 8:41pm

Just a quick note - burdock root is known as gobo in Japanese and is different from Chinese yam. Gobo is not slimy but after cutting it, soak in a little vinegar to retain the creamy colour.

Fresh burdock root huai shan soup

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Additional simple recipes using fresh burdock root

Oven Baked Brown Rice with Burdock & Shiitake

2 cups boiling water 2 cups cold water 1 cup brown rice 1 tbls safflower, sesame, or vegetable oil 4-5 dried shiitake (Oriental mushrooms) 1 medium young burdock root, washed well

1. Combine the shiitake, hot water and oil in a bowl. Allow to stand for 30 minutes. Drain and reserve liquid. 2. Slice the shiitake caps and stems into thin strips. 3. With a paring knife, peel off long strips of the burdock root and place in cold salted water to soak for 5 minutes. 4. Drain burdock and place in a 1 1/2 quart baking dish. Add the mushrooms, reserved liquid, rice, and a dash of salt if desired. 5. Cover and bake in a preheated 350' F oven 25-30 minutes.

Burdock Sauce

3/4 cup finely chopped burdock root * 1/2 cup chopped parsley 1 cup apple vinegar cider 1/2 cup plain yogurt or sour cream

* If the root has a thick skin, you'll need to wash and peel it. Peel the burdock root as you are cutting the root into small pieces, otherwise they will quickly turn brown.

1. Bring the vinegar to a boil in a small saucepan, then reduce heat. 2. Add the chopped burdock root to the vinegar and simmer for 5 minutes. 3. Process in a blender or food processor until smooth. 4. Add the parsley, and yogurt or sour cream and blend well.

Serve over warm potatoes, roasted chicken, or steamed vegetables.

Burdock - Burdock Root Information and Recipes

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Here’s some additional discussion of the burdock plant as used for food. The art of using the various parts of some herbs for food use may be revived as the economy seems to be worsening and prices of all goods is rising, at times alarmingly so. Use caution though as this plant can be confused with the deadly nightshade belladonna. Be sure to purchase from reliable sources:

You may be surprised to learn that burdock is quite edible, cooked or raw. The leaves and flowers can be steamed as vegetables, or served with oil and vinegar as a salad. Generally, burdock stems are prepared by carefully peeling away the tough, bitter tasting outer rind. The remaining tender pith is usually sliced and boiled in water as a vegetable, added to soups, or thinly sliced and served raw in salads. The tender pith of the young stems were once made into a popular confection in some parts of Europe.

The Iroquois considered burdock root an important winter food, and it was commonly dried and stored after harvesting for use in the long, cold months ahead. In addition, the roots are sometimes roasted and ground as a coffee substitute. Burdock is commonly found in the markets of Japan, Taiwan, and Hawaii. Japanese markets and health food stores supply the fresh young taproots, which they call gobo. In fact, burdock is as common a vegetable in Japan as the potato is to westerners, and the young roots are commonly served raw, or added to soups and stir-fries. A Russian dish calls for wrapping fish in fresh burdock leaves and roasting in a pit of hot coals. Burdock can be harvested and used safely, but a word of caution is warranted. As with any herb plucked from the wild, you must be absolutely sure of your identification of the plant. There have been a few rare cases of accidental poisoning due to confusing burdock leaves with deadly nightshade (Atropa bella-donna L.) growing in proximity, or the corruption of herbal tea with belladonna. If you do not possess sufficient botanical knowledge, it's best to introduce the plant into your garden from seed, or to rely on reputable herb houses as a supply source.

Burdock - Burdock Root Information and Recipes

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Burdock for Cancer

I found one source which says that “burdock eaten as a food is considered safe.”

However if you are on certain medications then it could interact with them, especially is used as a medicinal plant. Note that most of these cautions probably apply to burdock when used as an herbal treatment for disease, not the occasional dish which may contain fresh burdock. However some people are sensitive so I think it's important to discuss cautions and possible interactions with drugs:

Diuretics (water pills) — Burdock could make the effect of these drugs stronger, causing you to become dehydrated.

Medications for diabetes — Burdock might lower blood sugar, resulting in hypoglycemia (low blood sugar).

Allergic reaction is possible:

Allergy to burdock may occur in individuals with allergy to members of the Asteraceae/Compositae family, including ragweed, chrysanthemums, marigolds, and daisies. Severe allergic reactions (anaphylaxis) have been associated with burdock. Allergic skin reactions have been associated with the use of burdock plasters on the skin. Caution should be used in patients with allergies or intolerance to pectin since certain parts of the burdock plant contains different levels of pectin complex

Based on animal research, burdock may increase the risk of bleeding when taken with drugs that increase the risk of bleeding (although human research is lacking). Some examples include aspirin, anticoagulants (“blood thinners”) such as warfarin (Coumadin®) or heparin, anti-platelet drugs such as clopidogrel (Plavix®), and non-steroidal anti-inflammatory drugs such as ibuprofen (Motrin®, Advil®) or naproxen (Naprosyn®, Aleve®). Tinctures of burdock may contain high concentrations of alcohol (ethanol), and may lead to vomiting if used with disulfiram (Antabuse®) or metronidazole (Flagyl®).

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-For-Recipes-Index
Seriously Asian: Burdock Root



Posted by Chichi Wang, 11 comments
May 7, 2010 at 6:00 PM

Pictured here is burdock, a slender, brown-skinned root vegetable that grows to more than two feet in length. In markets and restaurants, pickled burdock root is often sold as an accompaniment to sushi or rice meals. But in Japanese cookery, burdock is an all-purpose vegetable that's added to stews, stir-fried, and pickled.

With a pleasantly crunchy texture, burdock has a sweet flavor that's similar to lotus root, though its taste is distinctive enough to make it worth the trouble of seeking it out and preparing it. The texture of burdock is also unique: meaty and crispy, with a certain chew that's hardier than that of most root vegetables.

While burdock is not difficult to cook, it does require time to manage the thick layer of grit that clings to the surface. You can take off the dirt by intensive scrubbing, though doing so may still miss some of the dirt in the crevices. Instead of scrubbing, I like to peel away the skin after the root has been given a preliminary wash. Burdock also discolors easily, so keep a bowl of ice water with a splash of vinegar on hand so that all prepped and cut portions can be kept refreshed in the bowl.

Burdock kinpira is a simple and homey dish—its richness makes it a welcome complement to meals served with rice. Strips of burdock are stir-fried in oil or fat, then simmered until softened. The only seasonings added to the dish are sake, soy sauce and sugar, but that's all that's needed to enhance the naturally sweet and complex flavor of the root.

Burdock is also one of my favorite vegetables to pickle. You'll sometimes find pickled burdock as an accompaniment to sushi. In Japanese markets, pickled burdock comes in packages; the root is usually dyed an orange color, though the interior is naturally white. Since burdock is denser than most pickling candidates, I like to parboil the root for two minutes prior to beginning the pickling process. Though komezu, or rice vinegar, is usually used, at home you can vary the kinds of vinegar to add to your pickling mixture I like a combination of komezu and red wine vinegar, which imparts a deeper taste; sherry vinegar is also an option.

Seriously Asian: Burdock Root | Serious Eats : Recipes

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Burdock is also one of my favorite vegetables to pickle. You'll sometimes find pickled burdock as an accompaniment to sushi. In Japanese markets, pickled burdock comes in packages; the root is usually dyed an orange color, though the interior is naturally white. Since burdock is denser than most pickling candidates, I like to parboil the root for two minutes prior to beginning the pickling process. Though komezu, or rice vinegar, is usually used, at home you can vary the kinds of vinegar to add to your pickling mixture I like a combination of komezu and red wine vinegar, which imparts a deeper taste; sherry vinegar is also an option.

Ingredients

• 2 burdock roots, approximately one foot in length
• 1 tablespoon cooking oil or fat
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 2 tablespoons sugar
• 2 burdock roots, approximately one foot in length
• For the pickling brine
• 3 tablespoons mirin
• 1 tablespoon red wine vinegar
• 3 tablespoons komezu (rice wine vinegar)
• 2 tablespoons sugar
• 1 teaspoon salt

Procedures

1. 
   Wash and peel the burdock root. Cut the root into 4 inch length segments, then quarter each root lengthwise. Place the prepped root in a ice water bath with a splash of vinegar as you go along.
2. 
   Place a saute pan over medium heat and add the oil. Saute the burdock root for 4 to 6 minutes, until the roots is lightly browned.
3. 
   Add the sake, soy sauce and sugar. Simmer the mixture for another 5 minutes, until the burdock is cooked through but still crispy. Serve at room temperature or cold.
4. 
   Pickled Burdock
5. 
   Wash and peel the burdock root. Cut the root into 4 inch length segments, then quarter each root lengthwise. Place the prepped root in a ice water bath with a splash of vinegar as you go along.
6. 
   Bring a pot of water to boil. Parboil cut and skinned segments of burdock for 2 minutes. Drain, then immediately plunge back into the ice water bath.
7. 
   In the meantime, combine the ingredients for the brine in a plastic bag and shake around to mix. Remove the burdock from the ice bath and place into the brine in the plastic bag. Refrigerate the bag overnight, taking care that all the pieces of burdock are immersed in the brine. You may need to weigh the bag down with something heavier in order to get an even distribution of liquid. The pickles will keep in the bag for up to a week.

About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.

Seriously Asian: Burdock Root | Serious Eats : Recipes

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Please note the directions in the oriental woman's recipes in an earlier post as far as cleaning this root as she notes it is very hard to thoroughly clean burdock root and suggests peeling it. However if you decide not to peel the root as the recipe here for pickled burdock root calls for, I would suggest reading her post which tells how to clean burdock when it remains unpeeled and is added to a recipe. This discussion does not really cover that important issue:


Fresh Burdock Root Recipe
This is a Japanese recipe that will make braised burdock root, which is a great appetizer.

Ingredients

• Burdock Root ½ lb
• Carrot ¼ lb
• Soy Sauce 1 tablespoon
• Sugar 1 tablespoon
• Mirin 1½ tablespoon
• Sake ½ tablespoon
• Sesame Seeds 1 teaspoon
• Vegetable Oil 2 teaspoons

Method

• When you are making burdock root make sure you clean the root well.
• Lightly shave the skin of the root and shred it into very thin strips.
• Then soak the strips into water for some time and drain well.
• While the burdock root strips are soaking in water, peel the carrot and shred the carrot into thin strips as well.
• After you have drained the burdock root strips, heat oil in a frying pan and fry the strips in the oil for 2 to 3 minutes.
• Then add the carrot strips to the pan and stir fry all of them.
• Add all the remaining ingredients, apart from the sesame seeds to the pan and stir-fry well.
• Once the burdock root and carrots are well cooked, turn off the heat and sprinkle sesame seeds and serve.

Pickled Burdock Root Recipe
Food was pickled in the old times, when people did not have refrigerators to preserve food, as vinegar used in the pickles stops bacteria from growing. You may want to read on how to make burdock tea.

Ingredients

• Burdock Root (cut into thin slices) 4 cups
• Brown Rice Vinegar 1 cup
• Allspice 2 tablespoons
• Bay Leaves 2 tablespoons
• Anise 1 tablespoon
• Fresh Ginger (sliced) 2 tablespoons
• Black Mustard Seeds 2 teaspoons
• Cloves 1 teaspoon
• Salt 1 teaspoon
• Water 1 cup

Method

• Steam the burdock strips on a steamer rack until tender.
• Drain water from the burdock roots and put into a jar.
• In a pot, mix vinegar and water together and bring it to a boil.
• Pour vinegar water mixture over the burdock and then add the remaining ingredients and stir well.
• Cover the jar and place it in the refrigerator for at least 24 hours before you serve it.
• This pickle lasts for more than a couple of weeks in the refrigerator. Read on how to make pickles.

Baked Burdock Root Recipe
This is the easiest way of cooking burdock. You can use single burdock of about 700 to 900 grams in weight to make a substantial meal.

Ingredients

• Burdock Root 1
• Burdock Leaves
• Olive Oil 1 teaspoon
• Dry Oregano ¼ teaspoon

Method

• Wash the burdock root thoroughly, as you will not be peeling the skin in this recipe.
• Mix olive oil and oregano together and brush the root with this mixture.
• Now wrap the root in the leaves and then in an aluminum foil.
• Place the root in a pre-heated oven at 190 degrees Fahrenheit and roast for about 90 minutes, until the root is soft.
• Allow the root to cool a little, remove the leaves and foil covering, peel away the skin and brush again with olive oil and oregano mixture to serve warm.
• If you like barbecue, burdock root can also be baked directly in the barbecue coals.

After reading about burdock root recipes, you may want to know about burdock root side effects. According to some reports, there can be some side effects of this root on blood sugar levels, but the findings were based on the research made on animals, it is not sure if the same findings hold true for humans as well.
By Bhakti Satalkar
Published: 3/19/2010

Burdock Root Recipe