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{{Taxobox
| color = lightgreen
| name = Burdock
| image = Arctium lappa 03 bgiu.jpg
| image_width = 250px
| image_caption = Greater Burdock
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Asterales]]
| familia = [[Asteraceae]]
| genus = ''[[Arctium]]''
| species = '''''A. lappa'''''
| binomial = ''Arctium lappa''
| binomial_authority = [[L.]]
}}
'''Greater burdock''', '''Edible burdock''', or '''Lappa Burdock''' is a [[biennial]] of the ''Arctium'' ([[burdock]]) [[genus]] in the [[Asteraceae]] family, cultivated in gardens for its root used as a [[vegetable]].
==Description==
Greater Burdock is rather tall, reaching as much as 2 metres. It has large, alternating, cordiform leaves that have a long [[petiole]] and are pubescent on the underside.
The flowers are purple and grouped in globular [[capitulum|capitula]], united in clusters. They appear in mid-summer.
The capitula are surrounded by an [[involucre]] made out of many [[bract]]s, each curving to form a hook, allowing them to be carried long distances on the fur of animals. The fruits are [[achene]]s; they are long, comprimated, with short [[pappus]]es.
The root is pivotant, fleshy, reaching a length of 50 cm.
==Origin and distribution==
This species is native to the temperate regions of the old world, from [[Scandinavia]] to the [[Mediterranean]], and from the [[British Isles]] through [[Russia]], and the [[Middle East]] to [[China]] and [[Japan]], including [[India]]. It is naturalized almost everywhere and is usually found in disturbed areas, especially in soil rich in nitrogen.
==Cultivation==
It prefers a fresh, worked soil, rich in humus, and should be positioned in full sunlight. Burdock is very reactive to nitrogen fertilizer. Propagation is achieved through [[direct sow|direct sowing]] the seeds midsummer. The harvest occurs three to four months after the seeding until late autumn, when the roots become too fibrous.
==Usage==
Greater burdock was used during the [[Middle Ages]] as a vegetable, but now it is rarely used, with the exception of [[Japanese cuisine|Japan]] where is called ''gobo'' (牛蒡 or ゴボウ) as well as in [[Italy]] and [[Portugal]], where it is known as ''bardana''. Plants are cultivated for their slender roots, which can grow about 1 meter long and 2 cm across.
Folk herbalists consider dried burdock to be a [[diuretic]], [[diaphoretic]], and a [[blood]] purifying agent. The seeds of Greater Burdock are used in [[traditional Chinese medicine]], under the name ''niupangzi'' ({{zh-cp|c=牛蒡子|p=niúpángzi}}; Some dictionaries list the Chinese as just 牛蒡 niúbàng.)
Immature flower stalks may also be harvested in late spring, before flowers appear; the taste resembles that of [[artichoke]], to which the burdock is related.
In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the [[macrobiotic diet]], which advocates its consumption. The root contains a fair amount of gobo [[dietary fiber]] (GDF, 6g per 100g), calcium, potassium, amino acids,[http://www.nikkeibp.co.jp/wcs/leaf/CID/onair/kenkou/plus/419412] and is also low calorie. It also contains [[polyphenol]]s that causes darkened surface and muddy harshness by formation of [[tannin]]-iron complexes.
The root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned/shredded roots in water for five to ten minutes. However, the harshness shows excellent harmonization with pork in miso soup ([[tonjiru]]) and Japanese-style [[pilaf]] ([[takikomi gohan]]).
A popular Japanese dish is ''[[kinpira]] gobo'', julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil; another is burdock [[sushi|makizushi]] (sushi filled with pickled burdock root rather than fish; the burdock root is often artificially colored orange to resemble a carrot). In [[Kyoto]], gobo can also be found as a snack food similar to [[potato chips]]. The root is eaten cooked and the young sprout can be eaten just like [[asparagus]].
==External links==
[[Image:Arctium_lappa02.jpg|thumb|left|300px|Inflorescence]]
{{commons|Arctium lappa}}
{{wikiversity-bc|Arctium lappa}}
[[Category:Root vegetables]]
[[Category:Asteraceae]]
[[Category:Japanese ingredients]]
| color = lightgreen
| name = Burdock
| image = Arctium lappa 03 bgiu.jpg
| image_width = 250px
| image_caption = Greater Burdock
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Asterales]]
| familia = [[Asteraceae]]
| genus = ''[[Arctium]]''
| species = '''''A. lappa'''''
| binomial = ''Arctium lappa''
| binomial_authority = [[L.]]
}}
'''Greater burdock''', '''Edible burdock''', or '''Lappa Burdock''' is a [[biennial]] of the ''Arctium'' ([[burdock]]) [[genus]] in the [[Asteraceae]] family, cultivated in gardens for its root used as a [[vegetable]].
==Description==
Greater Burdock is rather tall, reaching as much as 2 metres. It has large, alternating, cordiform leaves that have a long [[petiole]] and are pubescent on the underside.
The flowers are purple and grouped in globular [[capitulum|capitula]], united in clusters. They appear in mid-summer.
The capitula are surrounded by an [[involucre]] made out of many [[bract]]s, each curving to form a hook, allowing them to be carried long distances on the fur of animals. The fruits are [[achene]]s; they are long, comprimated, with short [[pappus]]es.
The root is pivotant, fleshy, reaching a length of 50 cm.
==Origin and distribution==
This species is native to the temperate regions of the old world, from [[Scandinavia]] to the [[Mediterranean]], and from the [[British Isles]] through [[Russia]], and the [[Middle East]] to [[China]] and [[Japan]], including [[India]]. It is naturalized almost everywhere and is usually found in disturbed areas, especially in soil rich in nitrogen.
==Cultivation==
It prefers a fresh, worked soil, rich in humus, and should be positioned in full sunlight. Burdock is very reactive to nitrogen fertilizer. Propagation is achieved through [[direct sow|direct sowing]] the seeds midsummer. The harvest occurs three to four months after the seeding until late autumn, when the roots become too fibrous.
==Usage==
Greater burdock was used during the [[Middle Ages]] as a vegetable, but now it is rarely used, with the exception of [[Japanese cuisine|Japan]] where is called ''gobo'' (牛蒡 or ゴボウ) as well as in [[Italy]] and [[Portugal]], where it is known as ''bardana''. Plants are cultivated for their slender roots, which can grow about 1 meter long and 2 cm across.
Folk herbalists consider dried burdock to be a [[diuretic]], [[diaphoretic]], and a [[blood]] purifying agent. The seeds of Greater Burdock are used in [[traditional Chinese medicine]], under the name ''niupangzi'' ({{zh-cp|c=牛蒡子|p=niúpángzi}}; Some dictionaries list the Chinese as just 牛蒡 niúbàng.)
Immature flower stalks may also be harvested in late spring, before flowers appear; the taste resembles that of [[artichoke]], to which the burdock is related.
In the second half of the 20th century, burdock achieved international recognition for its culinary use due to the increasing popularity of the [[macrobiotic diet]], which advocates its consumption. The root contains a fair amount of gobo [[dietary fiber]] (GDF, 6g per 100g), calcium, potassium, amino acids,[http://www.nikkeibp.co.jp/wcs/leaf/CID/onair/kenkou/plus/419412] and is also low calorie. It also contains [[polyphenol]]s that causes darkened surface and muddy harshness by formation of [[tannin]]-iron complexes.
The root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned/shredded roots in water for five to ten minutes. However, the harshness shows excellent harmonization with pork in miso soup ([[tonjiru]]) and Japanese-style [[pilaf]] ([[takikomi gohan]]).
A popular Japanese dish is ''[[kinpira]] gobo'', julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil; another is burdock [[sushi|makizushi]] (sushi filled with pickled burdock root rather than fish; the burdock root is often artificially colored orange to resemble a carrot). In [[Kyoto]], gobo can also be found as a snack food similar to [[potato chips]]. The root is eaten cooked and the young sprout can be eaten just like [[asparagus]].
==External links==
[[Image:Arctium_lappa02.jpg|thumb|left|300px|Inflorescence]]
{{commons|Arctium lappa}}
{{wikiversity-bc|Arctium lappa}}
[[Category:Root vegetables]]
[[Category:Asteraceae]]
[[Category:Japanese ingredients]]
