Burdock
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young leaves are edible raw.
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older leaves are best when boiled in 1-2 changes of water with pinch of baking soda.
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roots of first year plants can be cooked in a soup or stir-fry.
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roots can be mashed and fried as patties.
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roots can be dried for storage.
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roots can be roasted/ground as coffee substitute.
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roots are best when shredded/sliced and soaked in water for 5-10 minutes to reduce harshness.
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white pith of young flower stalks is edible raw.
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varieties in the Pacific Northwest include Common burdock (Arctium minus) and Woolly burdock (Arctium tomentosum).
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look for burdock on disturbed soil sites.
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do not confuse with Cocklebur (Xanthium strumarium), who's leaves are poisonous if not thoroughly cooked. Cocklbur has rough rather than velvety leaves and has more solid burs.