Recipies: kinpira

Burdock (also known as Gobo) is now in season and growing wild on the hills around the Peak District and Derbyshire.

Distinguishing features:
Burdock is best recognized as a common weed with burrs that stick to animal fur and clothing. They have purple flowers on the tips of the prickly ball of bracts that bloom between June and October. The leaves are large, wavy, heart-shaped. Leaves can grow to 50 centimetres in size. This plant grows relatively tall therefore having deep roots which are brownish green, or nearly black on the outside. Most quality, seasonal organic perhaps independent fruit and Veg shops will stock Burdock if you have a hard time digging them up.

Burdock consists primarily of carbohydrates, volatile oils, plant sterols, tannins, and fatty oils. Recent studies show that burdock contains phenolic acids, quercetin and luteolin - all are powerful antioxidants. Burdock is very strengthening for the intestines and cleanses the blood. It is considered in macrobiotics to bring your energy downwards to create a more grounding behaviour.

Serves 2

Ingredients:
1 root burdock
1 large carrot
Sesame oil
Shoyu
Water

  1. Cut equal amounts of burdock and carrot into matchsticks
  2. Heat about 1tbsp sesame oil
  3. Layer the carrot on top of the burdock and sauté for 5 minutes
  4. Add water to just cover the burdock and carrot then cover and cook until the vegetables are 80% done. 10 - 15 mins.
  5. Add about 2 tbsp of Shoyu. Cover again with a lid. Cook until all the water has evaporated.Serve with a sprinkle of sesame seeds.

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