This is the time of year you may find Burdock at your local market. You could also gather it in your backyard. It is the root from that plant that carries those irritating little burrs that stick to your socks and gloves as you walk through woods and meadows. Do a web search to find out ways to indetify and harvest it. Here is how you might cook it

 

Sweet and Spicy Burdock

 

This is the classic Japanese technique for burdock. The key to success with this dish is to cook down the finishing sauce until it becomes a syrupy glaze.

 

Serves: 4 as a side

 

Ingredients

2 medium burdock roots

1 tablespoon toasted sesame oil

1 tablespoon tamari or soy sauce

1 teaspoon rice wine vinegar

1 tablespoon honey

¼ teaspoon crushed red pepper

 

Directions

Mix together tamari, vinegar, and honey in a small bowl and set aside.

Scrub burdock with a nylon brush to remove any soil. Whittle thin sticks of burdock, as though sharpening a pencil. Try to keep them a consistent thickness to ensure even cooking. Heat the sesame oil over high heat in a wok or large skillet. Add the burdock and stir-fry for 3 to 4 minutes until it just softens. Add the crushed red pepper and the tamari mixture. Continue to stir-fry over high heat until the sauce becomes a shiny glaze on the burdock. Serve immediately.