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Germany · Nordrhein- Westfalen · Euskirchen| Common Animals Fish Mushrooms Flora |
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Arctium lappa var. edulis |
July: Japanese burdock continues flowering, fruits begin to form.
Safe; used in cooking and medicine. Japanese burdock is traditionally used in Asian cuisine and medicine.. It is believed to aid digestion and detoxify the body..
Perennial herbaceous plant with large leaves and long root.. Grows in temperate regions of Asia.. Blooms from July to September with purple flowers..
Harvest Japanese burdock roots in autumn when nutrients are accumulated. Preferably collect in ecologically clean areas, away from roads and industrial zones.
Choose long, strong, and straight roots without damage.. It is better to process fresh roots..
Thoroughly wash roots, clean from soil and thin skin.. To preserve vitamins, slice and use immediately or dry quickly.. Roots and young leaves eaten after cooking.
Japanese burdock root salad (Raw)
Refreshing and nutritious salad
Refreshing and nutritious salad
1. Peel and thinly slice burdock root.
2. Soak in cold water for 10 minutes to remove bitterness.
3. Dress with soy sauce, sesame oil and sprinkle with sesame seeds.
2. Soak in cold water for 10 minutes to remove bitterness.
3. Dress with soy sauce, sesame oil and sprinkle with sesame seeds.
Soup with Japanese burdock root (Boiling)
Healthy and light soup
Healthy and light soup
1. Cut root into cubes.
2. Add to vegetable broth and boil for 20 minutes.
3. Season with salt and herbs to taste.
2. Add to vegetable broth and boil for 20 minutes.
3. Season with salt and herbs to taste.
Fried Japanese burdock root (Frying)
Crispy and aromatic dish
Crispy and aromatic dish
1. Cut root into thin strips.
2. Fry in vegetable oil until golden brown.
3. Salt and serve as a snack.
2. Fry in vegetable oil until golden brown.
3. Salt and serve as a snack.
Infusion of Japanese burdock root (Infusing)
Tonic and cleansing remedy
Tonic and cleansing remedy
1. Pour 1 tbsp dried root with a glass of boiling water.
2. Infuse for 30 minutes, strain.
3. Drink 1/3 glass three times a day after meals.
2. Infuse for 30 minutes, strain.
3. Drink 1/3 glass three times a day after meals.