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urdock root is high in fiber and minerals and is a good source of potassium. Burdock root’s starchy qualities lend themselves well to frying and baking. Burdock root adds a nutty, earthy flavor to grains when simmered with them. It is often used as a seasoning agent for various dishes, though it can be served as a side dish or pureed into a soup. Flown by Air.
To prepare Burdock root, scrub or peel depending on the thickness of the skin and soak in acidulated water to prevent oxidation and to remove any astringent taste. Burdock root can be kept refrigerated for up to two weeks and should not be washed or peeled until just before use.