vegetableearthy · woody · astringent · muddy · fibrous

Burdock

Tastes like the smell of a wet allotment, and once you want that, nothing else will do.

on its own

0.0sour

1.0sweet

1.0savoury

2.0bitter

1.0umami

order · canon first

1 of these 10 are wild — theory says yes, nobody has cooked them. why →

10 pairings for Burdock.

classic

Toasted seed over shredded root, fried till the fibres separate.

classic

Salt drives into the fibre and turns the muddiness into savour.

common

Sweet orange batons against bitter brown ones; same pan, same cut.

common

Sweetness is the only thing that makes the astringency pleasant.

common

Deglaze with it; the alcohol lifts the muddy note off the root.

common

Long simmer, and the burdock gives more to the broth than it takes.

uncommon

Heat masks the earthiness that puts most people off the first time.

uncommon

Braised together, the root perfumes the meat with soil, in a good way.

rare

Roasted tea and roasted root share the same scorched-earth register.

wild

Roast the shavings and the pyrazines line up almost exactly.