Burdock (Arctium)

In the second half of the 20th century, burdock achieved international recognition for its use in a popular macrobiotic diet. Burdock contains a fair amount of dietary fiber (GDF, 6 g per 100 g), calcium, potassium, amino acids, and is low in calories. It contains a polyphenol oxidase, which causes its darkened surface and muddy harshness by forming tannin-iron complexes. Burdock root’s harshness harmonizes well with pork in miso soup (tonjiru) and with Japanese-style pilaf (takikomi gohan).

Dandelion and burdock is a beverage consumed in the British Isles since the Middle Ages. It was originally a type of light mead, but over the years has evolved into the soft drink commercially available today. Traditionally it was made from fermented dandelion (Taraxacum officinale) and burdock (Arctium lappa) roots.

IMG_5760 16

Burdock

Image | This entry was posted in Wilden Marsh Nature Reserve. Bookmark the permalink.

8 Responses to Burdock (Arctium)

  1. spugwash says:

    We have a dock pudding championship up here every year I wonder if its the same thing?

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s