Cooking with Burdock Root and Stems

Dig up burdock’s long taproot, harvest its immature stems, and enjoy this earthy invasive species in cold-weather comfort cooking.

By Marie Voljoen
Published on October 2, 2018
article image
by Flickr/Blendily

Burdock

Status: Widespread in western and eastern U.S. and Canada

Where: Open ground and gardens; occasionally sold in supermarkets, Chinatowns

Season: Spring, late fall

Parts Used: Taproot and immature stem

pink and black burdock flower pods on stems
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