Burdock is good for the liver, mildly tonic for the bladder and kidneys and an excellent source of trace minerals and vitamins such as B3 and vitamin C. Supporting the liver is especially important during pregnancy. You can buy burdock in capsules, tincture or as a fresh root, most commonly found in Asian markets.
This following recipe is from a midwife friend of mine, Kayti Buehler, who lived in Japan (and often assists me at births). She brought it on a campout once. Yum!
For information on pregnancy nutritive herbs, including burdock capsule and tincture dosages read, Herbs for General Health during Pregnancy.
Ingredients: 4 medium burdock roots, scrubbed with a brush
1 ¼ cups dashi
2 TBSP mirin
2 TBSP light soy sauce
½ tsp salt
3 TBSP white sesame seeds, toasted and ground
1 ½ TBSP dashi
1 TBSP sugar
2 TBSP vinegar
½ TBSP light soy sauce
Burdock: With the side of a heavy knife (or mallet or bottle), pound the burdock so that the roots are flattened somewhat, exposing the fibers. Cut the crushed roots into pieces about 1 ½ inches long and about half the thickness of a pencil. Place in cold water with a small amount of vinegar and let stand for 1 hour. Rinse several times in cold water.
Place burdock into a pot and cover with fresh water. Bring to a boil and boil gently, uncovered for 3-4 minutes. Drain and plunge in cold water.
In a medium-sized saucepan mix the ingredients for simmering. Add the boiled burdock and simmer for 2-3 minutes. Allow to cool in the simmering liquid until time to use.
Sesame Dressing: Grind sesame seeds using a grinding bowl or mortar and pestle and add remaining dressing ingredients, mixing well between additions.
Assemble and Serve: Remove prepared burdock from the simmering liquid and add to the dressing in the grinding bowl. Mix well with the pestle to ensure that the dressing penetrates the burdock. Wait 1 day before eating to allow flavors to meld. Keeps 1 week in the refrigerator.
Have you ever tried burdock? What did you think? What are your favorite burdock recipes?