Diggin' Burdock

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I learned so much about burdock this past weekend as spring is being heralded in, waking me from my winter slumber. A long time friend and I made our way to another friend's homestead where burdock was happily growing in one of her favorite places -- the barnyard. We were both drawn to the back entrance of the barn where one was just beginning to raise her first leaves. Zealously we began to dig to see just what it was that we had here. We caught ourselves in mid spade having forgot to ask permission of the plant to remove this beauty from her barnyard. We paused, asked forgiveness, sang to her, made prayers, asked if she was the one who wanted to come with us and then plucked a few silvery grey hairs to leave as an offering. What we discovered was a second year root that had most likely been cut off at some point, producing two roots that grew entwined together like lovers. Two women, digging two roots joined together as one. My understanding is that as long as some part of the root is left in the ground when harvesting, it will grow back. I suspect this one got cut back because it was in the entrance to the barn, and then married with a first year root. That might also explain why the color of their respective leaf tops was different and one was woodier than the other.

First year roots are the most desirable because they haven’t given up their medicine to make flower stalks and seeds. They contain the most inulin and are sweeter. My feeling that burdock is best consumed fresh in the fall was confirmed upon doing further research. You can dig it anytime during its first year between fall and spring, but first year roots dug in the fall are the best. The leaves on a first year plant are a rosette, stay closer to the ground and don't produce a flower stalk. Burdock is biennial. If you pay attention and mark the first year plants, then you can dig ‘em up in the coming fall!
I have made an herbal vinegar tincture with almost all of the root(s) and cooked the remaining with rice. Special thanks to my husband, Chuck, aka The GreenMan, for taking these pics, to Joyce for her adventuresome spirit, and to Susun Weed for reminding how much more potent wild roots are compared to domesticated ones.

Morning Attunement with Wood

Burdock root, fresh roasted

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Food as Medicine: Thinly slice and coat in olive oil. Toss with a pinch of tarragon. Spread on a preheated baking sheet and bake at 400º until tender, turning frequently. Sea salt to taste and for a nutritional boost toss with dulse flakes.

Fabulous Fennel Salad

While visiting with Stuart Munro, my friend and former band mate in Victoria, BC, he made us this fabulous fennel salad. Stu and The GreenMan drank dark home brewed ale, while the women drank sweet local white wine of the Gewurztraminer variety. We were on our way back from Alaska and had a blast eating, drinking and jamming with Stu and friends in Penelope's back yard. Even friends who would never consider eating raw beets have been raving about this salad. Thanks Stu!

1 fennel grated

1 apple grated

1 beet grated

fresh chopped mint (to taste)

2 cloves fresh minced garlic

chopped pecans and maple syrup - bake the pecans covered lightly with maple syrup at 350 degrees for 15-20 minutes or until crisp.

crumbled Stilton cheese

Celtic sea salt (to taste)

toss in olive oil and balsamic vinegar