[Sca-cooks] Re: Sca-cooks digest/burdock

[A F Murphy]

The roots are eaten as a vegetable in Japanese cooking. Sliced and
simmered, may be added to soup or served on their own, usually in small
quantities. Quite good, actually.

The inventor of macrobiotics was Japanese, and used many Japanese foods
in his theories.

Also, the seed pods have bristles all over them which inspired velcro!
Just try walking near one wearing a sweater... And the leaves are softer
but also a bit hairy. When I was a kid, my grandmother (born in 1882)
showed me how, when "Nice girls" didn't wear rouge, they would pick dock
leaves and rub them on their cheeks to get a bit of color.

Anne

Elizabeth A Heckert wrote:

>>Message: 8
>>Date: Fri, 01 Nov 2002 16:32:10 -0600
>>From: Stefan li Rous <StefanliRous at austin.rr.com>
>> >
>> >Wouldn't be on the uses of Burdock, would it?
>>
>>So, what is "Burdock"? Waverly Root doesn't list this in _Food_.
>>--
>>
>
>   Burdock is a weed.  The root was gathered and works rather like a
>tuber; except that it turns brown really quickly once cut.  Remains were
>found at the Viking era sites of Elisenhof and Hedeby in Germany.  It is
>one of the wild plant foods (like stinging nettles, chickweed and
>chenopodias) that were eaten either as early greens (like nettles) or in
>case of cultivated scarcities.  Nettles, chickweed and chenopodias
>remains were also found at Elisenhof and Hedeby.
>
>  Burdock is utilized in macrobiotic diets, and I *think* Asian foods--I
>learned about it making a macrobiotic salad for the salad deli at a co-op
>I worked for, so I don't know what kind of place it has in more
>traditional dishes.  I have come across it for sale in both natural foods
>groceries and Asian markets, which is good, 'cause I don't have the
>vaguest idea of what the plant itself looks like!
>
>  Elizabeth
>
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