Burdock Salad Provides Earthy Flavors and Vitamins

Most people know burdocks most significant contribution to society as the inspiration behind Velcro. After noticing that the burrs from the plant sticking to his dog, a Swiss inventor removed one and studied it under a microscope uncovering the hook and loop structure that would eventually become Velcro.

But in Asia, burdock roots (and even the stems and leaves) are a staple food and herbal medicine that have been consumed since ancient times. I love the fibrous crunchy texture and strong earthy flavor, and one of my favorite ways to enjoy it is in a salad.

In addition to a ton of fiber, burdock is rich in vitamin B6, magnesium, manganese, and potassium. Burdock contains a compound that oxidizes to form tannin-iron complexes which is why it discolors very quickly when exposed to air. To prevent this, its important to keep it submerged in acidified water from the moment you start peeling it, until you start cooking it.

To make this salad I thinly sliced the burdock and lightly boiled it, which cooks it while preserving its texture. The dressing is made with rich, creamy tahini, flavorful toasted sesame oil, and crunchy whole toasted sesame seeds. Its a nutty trifecta that not only compliments the earthy flavor of the burdock; it compliments its nutritional value as well, with additional fiber, protein, thiamin, copper, and phosphorous.