Burdock root, a staple in many Asian cuisines, is gaining popularity for its health benefits and unique flavor ...

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 ...

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 ...

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 ...

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 ...

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 ...

At the restaurant, Shinichi serves this with pickled golden beetroot and extra shiitake mushrooms. You can ask your butcher to butterfly and bone the quails for you. serves Drink match Kozaemon ...

Autumn is a good time to start eating more root vegetables. Ueong (burdock root) is very popular in Korea and other Asian countries. It’s full of nutrients and an excellent source of fiber. The root ...

IN SEASON: The earthy vegetable, common in Asia, adds nutrition and zing without much preparation time By PETE PETERSEN Special to The Oregonian Burdock is common in Asian recipes, but it's also ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through the links below." There's lots of buzz about the potential health and wellness benefits of burdock root, whether that's ...

What is it? The slender, bark-covered, edible taproot of the burdock plant, which is a thistle in the genus Arctium. It's native to Asia, where it's a staple in the cuisine of many nations. Outside of ...