Cooking a forgotten root, the greater burdock 🥬

In today’s cooking video, I explore the fascinating world of Greater Burdock, a plant that has grown unexpectedly in my garden. Though it's rarely used in European kitchens today, Greater Burdock was a common vegetable during the Middle Ages, known for its edible roots and stalks. Still popular in Asian cuisines, particularly in China, Japan, and Korea, this unique vegetable has a nutty, artichoke-like flavor.
I’ll walk you through the entire process-from harvesting the root (which weighs almost half a kilo!) to preparing a delicious meal with various fresh ingredients like curry, garlic, and coconut milk. You’ll also learn how to cook the stalks for a delicious side dish.
Throughout the video, I reflect on mindful consumption and sustainability, reusing old kitchen tools, and how cooking straight from the garden aligns with an eco-friendly lifestyle. I also share some tips on meat replacement products and how they integrate into my mostly plant-based diet.
Watch this video for a mix of traditional flavors, modern techniques, and a glimpse into sustainable, garden-to-table cooking.
The picture of the lower part on the left side of the Thumbnail picture is from the following source:
commons.wikime...
File:Leiden University Library - Seikei Zusetsu vol. 23, page 003 - 胡蘿蔔 - Daucus carota L. - 牛蒡 - Arctium lappa L., 1804.jpg
#GreaterBurdock #GardenToTable #PlantBasedCooking #VeganRecipes #Sustainability #MindfulLiving #FoodHistory #cooking #cookingvideo #cook #vegan #healthy #environment #green #root

[@Enjoychannel11]

das ist sehr gut 🎉

[@thomsenn19]

Vielen Dank! 😊

[@thailivingchannel8684]

Wie schmeckt es?

[@thomsenn19]

Gut. Die Pflanze ist mit der Artischocke verwandt. Der Geschmack der Wurzel erinnert an Artischocke, mit einem leicht nussigen Aroma. In der Mitte gibt es eine harte, holzähnliche Schicht. Beim Essen fühlt es sich an wie ein Kotelett. Übrig bleibt der harte Holzkern, ähnlich wie ein Knochen vom Kotelett. 😀