What Is Burdock Root?

A Guide to Buying, Cooking, and Storing Burdock Root

Burdock Root

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Burdock root is a classic ingredient in Chinese recipes, and in Japan, burdock root (aka gobo) is used as a starchy vegetable. This food tends to be shaped like a long carrot and, has coarse outer skin protecting the whitish inside. Whether you want to cook with burdock or wish to make the root into a tea, it's time to start getting to know this ingredient.

What Is Burdock Root?

The scientific name is Arctium lappa, and in Japan, burdock root is called gobo. But no matter what you call it, this long, brown-black root has a lot of uses. It's originally thought that burdock hails from Asia and Europe, but this plant also has a history in Indonesia and the United States, where it was sought out by the Native American tribes of Ojibwa, Malecite, Micmac, Iroquois, and Menominee, to name a few. 

In a non-food related tale, burdock became the inspiration for Velcro, thanks to the sticky seed burrs. Legend has it Georges de Mestral, a Swiss electrical engineer, was traipsing about the mountains and observed the burrs sticking to his wool socks and dog's fur. He took the barbed seeds and replicated the gripping quality to create the famous Velcro in 1955. 

What to Do With Burdock Root

Burdock is commonly eaten like any other root vegetable, especially in Japan. There the ingredient is called gobo, and it's prepped by slicing, roll cutting, sectioning into chunks, and julienning. The earthy flavor proves great when combined with juicy meats. Once roasted or boiled, you can toss it in a grain bowl, puree it into a creamy soup, and add to a hearty stew or vegetable melody. Sauté thin slices of the stuff with other foods to make a stir fry or side dish. Or, steep the root (and other herbs) in boiling water for about 10 minutes to make tea.

Burdock root soup

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burdock root

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dried burdock root

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Burdock Root

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burdock root tea

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What Does Burdock Root Taste Like?

Like most roots, burdock has an earthy essence and a bit of a nutty undertone. It's warming and hearty, and if you sweeten burdock tea with honey, the bitterness of the star ingredient quells, and the brew proves quite pleasant. Added to a meal, burdock can give the dish a toothsome heft, and slight meaty nuance. Some find the root to taste a little like a dirt-laced artichoke, one of the plants it's related to.

Burdock Root Recipes

You won't find many non-Japanese recipes that call for burdock root, but it can take the place of other common, bitter roots. It's mild in flavor, though the earthiness does stand out, which make chicory or lotus root the best bets when substituting for or instead of. Try it with one of these three recipes.

Where to Buy Burdock Root

Burdock isn't typically found at most supermarket chains, though many Asian stores will carry it. You can buy it fresh in the spring and late fall, or purchase it powdered or dried. The latter two ways don't make for good cooking, but you can use it in teas. Another way to find dehydrated burdock root is online from many digital herbs, tea, and Asian ingredient shops.


When harvested or bought fresh, you can keep burdock root like any other root vegetable, either in the refrigerator or in a cool, dark spot in the pantry or basement. It's best not to trim the ends until you're ready to use it, and certainly don't peel the root until it's time to work with it. Dried or powdered, the ingredient will last longer as long as it's kept in a dry, dim area. Make sure it's in a sealed container so moisture and/or bugs don't invade.


There's only one main burdock root, but you will find it under the name gobo root, especially if you're in a Japanese restaurant or shop. You may also see burdock root under the Native American name, bardana, and other monikers for the stuff, including beggar's buttons, love leaves, happy major, thorny burr, clot burr, fox clote, and cockle buttons.

As for shopping, the most common way you'll find this ingredient is powdered or dried, though seasonally, it can be sourced fresh, and also comes as an oil or extract.


In the 1970s, this food became taboo after many people were sickened with atropine poisonings from a packaged burdock root tea. Turns out the producer has mistaken the similar-looking deadly nightshade plant for the burdock, the latter having no poison in it at all.