18 Delicious Burdock Root Recipes for Healthy Eating

Great news for health-conscious home cooks! Burdock root, a nutrient-packed powerhouse, is about to become your new kitchen favorite. Whether you’re whipping up a quick weeknight dinner or exploring seasonal delights, our roundup of 18 Delicious Burdock Root Recipes offers something for every palate. Dive in to discover how this versatile veggie can transform your meals into healthy, flavorful feasts. Let’s get cooking!

Burdock Root Tea

Nourishing and earthy, burdock root tea is a simple herbal drink with deep roots in traditional medicine. Here’s how to make it at home.

Ingredients

• For the tea:
  • 1 cup dried burdock root
  • 4 cups water

Instructions

1. Rinse 1 cup of dried burdock root under cold water to remove any dirt.
2. In a medium saucepan, combine the rinsed burdock root and 4 cups of water.
3. Bring the mixture to a boil over high heat, then reduce the heat to low.
4. Simmer the tea for 15 minutes, stirring occasionally to prevent sticking.
5. After simmering, remove the saucepan from the heat and let the tea steep for an additional 5 minutes.
6. Strain the tea into a cup or teapot, discarding the burdock root pieces.

Great for detoxifying, this tea has a robust, slightly sweet flavor with a woody aroma. Serve it hot with a slice of lemon or chilled over ice for a refreshing twist.

Stir-Fried Burdock Root with Carrots

Here’s a simple yet flavorful dish that brings out the earthy sweetness of burdock root and carrots. Healthy and quick to make, it’s perfect for a weeknight dinner.

Ingredients

• For the stir-fry:
  • 1 large burdock root, julienned
  • 2 medium carrots, julienned
  • 2 tbsp vegetable oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add julienned burdock root to the skillet. Stir-fry for 3 minutes until slightly softened. Tip: Keep stirring to prevent sticking.
3. Add julienned carrots to the skillet. Stir-fry for another 2 minutes. Tip: The carrots should remain crisp for texture.
4. In a small bowl, mix 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar until the sugar dissolves.
5. Pour the sauce over the vegetables in the skillet. Stir-fry for 1 minute until everything is evenly coated. Tip: Adjust heat to low if the sauce reduces too quickly.
6. Remove from heat and serve immediately.

Amazingly crunchy and savory, this dish pairs well with steamed rice or as a side to grilled meats. Try topping with toasted sesame seeds for an extra nutty flavor.

Burdock Root Soup with Chicken

Burdock root soup with chicken is a hearty, nutritious dish perfect for any season. Its earthy flavors and tender chicken make it a comforting meal.

Ingredients

• For the broth:
  • 1 lb chicken thighs, bone-in
  • 8 cups water
  • 1 tbsp salt
• For the soup:
  • 1 large burdock root, peeled and sliced
  • 2 carrots, sliced
  • 1 onion, diced
  • 2 tbsp olive oil
  • 1 tsp black pepper

Instructions

1. In a large pot, combine chicken thighs, water, and salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 30 minutes to create a rich broth.
3. Remove chicken from broth, let cool, then shred the meat. Discard bones.
4. In a skillet, heat olive oil over medium heat. Add onion, cook until translucent, about 5 minutes.
5. Add burdock root and carrots to the skillet. Cook for 10 minutes, stirring occasionally.
6. Transfer the vegetables and shredded chicken to the broth. Bring to a simmer.
7. Season with black pepper. Simmer for another 20 minutes until vegetables are tender.

Ladle the soup into bowls, showcasing its rich, earthy aroma. The burdock root adds a unique texture, slightly crunchy yet tender. Serve with a slice of crusty bread for a complete meal.

Pickled Burdock Root

Just discovered a crunchy, tangy treat? Pickled burdock root is your answer. It’s a simple, flavorful side that pairs well with sandwiches or rice bowls.

Ingredients

– For the brine: 1 cup water, 1 cup white vinegar, 1 tbsp sugar, 1 tsp salt
– For the burdock: 2 cups burdock root, peeled and sliced into thin strips
– For flavor: 1 tsp red pepper flakes, 2 garlic cloves, thinly sliced

Instructions

1. Combine water, white vinegar, sugar, and salt in a saucepan. Bring to a boil over medium heat, stirring until sugar and salt dissolve. Tip: Use a wooden spoon to prevent scratching your pan.
2. Place burdock root strips in a clean, heatproof jar. Add red pepper flakes and garlic slices between layers for even flavor distribution. Tip: Pack the jar tightly to prevent the burdock from floating.
3. Pour the hot brine over the burdock until fully submerged. Let cool to room temperature. Tip: Tap the jar gently to release any air bubbles.
4. Seal the jar and refrigerate for at least 48 hours before serving. The longer it sits, the more intense the flavor becomes.
Overtime, the burdock root softens slightly but retains a pleasant crunch. Its earthy flavor balances the vinegar’s sharpness, making it a versatile condiment. Try it atop a burger for an unexpected twist.

Burdock Root Chips

Zesty and crunchy, burdock root chips are a unique snack that’s both nutritious and easy to make at home. Perfect for those who love a crispy treat with a earthy flavor.

Ingredients

– For the chips: 2 large burdock roots, peeled and thinly sliced, 2 cups vegetable oil for frying, 1 tsp salt

Instructions

1. Peel the burdock roots and slice them thinly using a mandoline for uniform thickness.2. Heat the vegetable oil in a deep fryer or large pot to 350°F.3. Fry the burdock root slices in batches to avoid overcrowding, about 2-3 minutes per batch or until golden and crispy.4. Remove the chips with a slotted spoon and drain on paper towels.5. While still warm, sprinkle the chips with salt. Tip: For extra flavor, try adding a pinch of smoked paprika or garlic powder. Tip: Ensure the oil returns to 350°F between batches for even cooking. Tip: Store in an airtight container to maintain crispiness. The chips offer a satisfying crunch with a subtly sweet, earthy taste. Serve them alongside a dip or as a standalone snack for a healthy alternative to potato chips.

Burdock Root and Beef Stew

Craving a hearty, earthy stew? This Burdock Root and Beef Stew combines tender beef with the unique flavor of burdock root for a comforting meal.

Ingredients

• For the stew:
• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 cups burdock root, peeled and sliced into 1/2-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 carrots, sliced into 1/2-inch pieces
• 2 potatoes, diced into 1-inch cubes
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes, searing until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 3 minutes.
4. Return beef to the pot. Add beef broth, soy sauce, salt, pepper, and bay leaves. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 hours. Tip: Stir occasionally to prevent sticking.
6. Add burdock root, carrots, and potatoes. Cover and simmer for another 30 minutes, or until vegetables are tender. Tip: Pierce a potato with a fork to check for doneness.
7. Remove bay leaves before serving.

Juicy beef and tender vegetables make this stew a satisfying dish. Serve with crusty bread to soak up the rich, flavorful broth.

Roasted Burdock Root with Herbs

Venture into the earthy flavors of burdock root with this simple, herb-infused recipe. Perfect for a side dish or a healthy snack, it’s a straightforward way to enjoy root vegetables.

Ingredients

• For the burdock root:
  • 1 large burdock root, peeled and cut into 1/2-inch sticks
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the herbs:
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped

Instructions

1. Preheat oven to 400°F.
2. Toss burdock root sticks with olive oil and salt in a bowl until evenly coated.
3. Spread the sticks in a single layer on a baking sheet. Tip: Avoid overcrowding to ensure even roasting.
4. Roast for 20 minutes, then flip the sticks. Tip: Use a spatula for easy turning.
5. Sprinkle rosemary and thyme over the sticks. Tip: Fresh herbs add more flavor than dried.
6. Roast for another 10 minutes or until golden and crispy.

Burdock root turns wonderfully crispy on the outside while staying tender inside. Serve it as a side with grilled meats or toss into salads for a crunchy texture.

Burdock Root Salad with Sesame Dressing

Root vegetables bring earthy flavors to the table, and this burdock root salad is no exception. Paired with a nutty sesame dressing, it’s a crunchy, refreshing side.

Ingredients

• For the salad:
  • 2 cups burdock root, julienned
  • 1 cup carrot, julienned
  • 1 tbsp lemon juice
• For the dressing:
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp ginger, grated

Instructions

1. Fill a large bowl with cold water and add the julienned burdock root to prevent browning.
2. Bring a pot of water to a boil and blanch the burdock root for 3 minutes until slightly tender.
3. Drain the burdock root and immediately plunge into ice water to stop the cooking process.
4. Pat the burdock root dry and place in a mixing bowl with the carrot.
5. Drizzle lemon juice over the vegetables and toss to combine.
6. In a small bowl, whisk together sesame oil, soy sauce, honey, and grated ginger until smooth.
7. Pour the dressing over the salad and toss until evenly coated.
8. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Crunchy burdock root and sweet carrot contrast beautifully with the rich, umami dressing. Serve chilled alongside grilled meats or as a standalone light lunch.

Burdock Root Tempura

Root vegetables take center stage in this crispy, golden tempura. Burdock root tempura offers a nutty flavor with a satisfying crunch.

Ingredients

• For the batter:
  • 1 cup ice-cold water
  • 1 large egg
  • 1 cup all-purpose flour
• For frying:
  • 2 cups vegetable oil
  • 1 burdock root, peeled and cut into thin strips

Instructions

1. Heat vegetable oil in a deep fryer or large pot to 350°F.
2. Whisk the egg in a bowl, then add ice-cold water. Tip: Keep the water icy to ensure a light batter.
3. Sift flour into the wet ingredients. Stir lightly; lumps are okay. Overmixing makes the batter heavy.
4. Dip burdock root strips into the batter, letting excess drip off.
5. Fry in batches to avoid crowding, about 2-3 minutes until golden. Tip: Maintain oil temperature for even cooking.
6. Drain on paper towels. Tip: Serve immediately for the crispiest texture.

Crispy outside with a tender bite inside, this tempura pairs well with a dipping sauce or atop a bowl of steaming rice. Try sprinkling with sea salt for an extra flavor boost.

Burdock Root and Mushroom Stir-Fry

Craving a hearty, earthy dish that’s packed with flavor? This burdock root and mushroom stir-fry delivers with minimal effort and maximum taste.

Ingredients

• For the stir-fry:
  • 1 cup burdock root, julienned
  • 2 cups mixed mushrooms, sliced
  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
• For the garnish:
  • 1 tbsp sesame seeds
  • 2 green onions, chopped

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat, 350°F.
2. Add julienned burdock root to the skillet. Stir-fry for 5 minutes until slightly softened.
3. Tip: Soak burdock root in water for 10 minutes before cooking to reduce bitterness.
4. Add sliced mushrooms to the skillet. Continue stir-frying for another 5 minutes.
5. Tip: Use a mix of mushrooms like shiitake and cremini for deeper flavor.
6. Pour soy sauce over the stir-fry. Mix well and cook for 2 more minutes.
7. Tip: Add a splash of water if the stir-fry seems too dry.
8. Remove from heat. Sprinkle with sesame seeds and chopped green onions.

Makes a perfect side or main, this stir-fry boasts a crunchy texture with a umami-rich flavor. Serve over steamed rice or alongside grilled meats for a complete meal.

Burdock Root Juice

Let’s dive straight into making Burdock Root Juice, a detoxifying drink with earthy flavors.

Ingredients

• For the juice:
  • 2 cups fresh burdock root, scrubbed and chopped
  • 4 cups water
  • 1 tbsp lemon juice

Instructions

1. Place the chopped burdock root in a large pot with 4 cups of water.
2. Bring the mixture to a boil over high heat, then reduce to a simmer for 20 minutes. Tip: Simmering extracts maximum flavor and nutrients.
3. Remove the pot from heat and let it cool for 5 minutes.
4. Strain the liquid into a jug, pressing the roots to extract all juice. Tip: Use a fine mesh strainer for a clearer juice.
5. Stir in 1 tbsp of lemon juice to enhance flavor and preserve color. Tip: Fresh lemon juice works best for a bright taste.
6. Chill the juice in the refrigerator for at least 1 hour before serving.

Offering a slightly sweet, earthy taste, this juice pairs well with a dash of honey or ginger for extra zing. Serve over ice for a refreshing detox drink.

Burdock Root and Tofu Curry

You’ve likely never tried a curry quite like this. Burdock root and tofu curry brings earthy flavors and creamy textures together in a dish that’s both comforting and unique.

Ingredients

For the curry base

• 1 tbsp vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 cup vegetable broth
• 1 cup coconut milk

For the main ingredients

• 1 cup burdock root, peeled and sliced into thin rounds
• 1 block firm tofu, cubed
• 1 tbsp soy sauce

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat.
2. Add 1 diced onion, sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and 1 inch grated ginger, cook for 1 minute until fragrant.
4. Mix in 1 tbsp curry powder and 1 tsp turmeric, toast for 30 seconds to release flavors.
5. Pour in 1 cup vegetable broth and 1 cup coconut milk, bring to a simmer.
6. Add 1 cup sliced burdock root, simmer covered for 10 minutes until slightly tender.
7. Gently add 1 block cubed tofu and 1 tbsp soy sauce, simmer uncovered for 5 minutes.
8. Tip: Stir occasionally to prevent sticking but gently to keep tofu intact.
9. Tip: For a thicker sauce, let it simmer a few extra minutes uncovered.
10. Tip: Taste and adjust seasoning with more soy sauce if needed before serving.

Great served over steamed rice, this curry offers a delightful contrast between the creamy tofu and the slightly crunchy burdock root. The earthy tones of the burdock root perfectly complement the rich, spiced coconut sauce.

Grilled Burdock Root with Miso Glaze

Something magical happens when burdock root hits the grill—its earthy depth gets a smoky edge. Pair it with a savory miso glaze for a dish that’s both grounding and exciting.

Ingredients

• For the burdock root:
  • 2 large burdock roots, scrubbed and cut into 1/2-inch thick strips
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the miso glaze:
  • 2 tbsp white miso paste
  • 1 tbsp honey
  • 1 tbsp water
  • 1 tsp rice vinegar

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, toss burdock root strips with olive oil and salt until evenly coated.
3. Grill the burdock root for 4-5 minutes per side, or until grill marks appear and the root is tender.
4. While the burdock root grills, whisk together miso paste, honey, water, and rice vinegar in a small bowl until smooth.
5. Brush the miso glaze onto the burdock root during the last 2 minutes of grilling.
6. Remove from grill and let rest for 1 minute before serving.

Here’s the deal: the burdock root turns tender with a slight crunch, while the miso glaze adds a umami-packed sweetness. Try serving it over a bed of greens with a sprinkle of sesame seeds for extra texture.

Burdock Root Pancakes

Zesty and earthy, burdock root pancakes offer a unique twist on breakfast. These pancakes are hearty, with a slightly nutty flavor that pairs well with both sweet and savory toppings.

Ingredients

• For the batter:
  • 1 cup grated burdock root
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter
• For cooking:
  • 2 tbsp vegetable oil

Instructions

1. In a large bowl, mix grated burdock root, flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Do not overmix to keep pancakes fluffy.
4. Heat a skillet over medium heat. Add 1 tbsp vegetable oil.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip pancakes. Cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes brown too quickly.
7. Repeat with remaining batter, adding more oil as needed. Tip: Keep cooked pancakes warm in a 200°F oven.

Velvety inside with a crispy edge, these pancakes are a delightful contrast. Serve with maple syrup for sweetness or a fried egg for a savory kick.

Burdock Root and Pork Ribs Soup

This hearty soup combines earthy burdock root with tender pork ribs for a comforting meal. Try it for a nourishing dinner that’s packed with flavor.

Ingredients

• For the broth:
  • 1 lb pork ribs, cut into pieces
  • 8 cups water
  • 1 tbsp salt
• For the soup:
  • 1 large burdock root, peeled and sliced
  • 1 carrot, peeled and sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp black pepper

Instructions

1. In a large pot, add pork ribs and water. Bring to a boil over high heat.
2. Skim off any foam that rises to the surface. Reduce heat to low, cover, and simmer for 1 hour.
3. Add burdock root, carrot, onion, and garlic to the pot. Simmer for another 30 minutes.
4. Stir in soy sauce and black pepper. Simmer for 10 more minutes.
5. Remove from heat. Let it sit for 5 minutes before serving.

Just ladle the soup into bowls and enjoy the rich, umami flavors. The burdock root adds a slight crunch, while the pork ribs are fall-off-the-bone tender. Serve with a side of steamed rice for a complete meal.

Burdock Root and Quinoa Salad

Fresh flavors and hearty textures make this Burdock Root and Quinoa Salad a standout dish. Perfect for a quick lunch or a side at your next gathering.

Ingredients

• For the salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 burdock root, peeled and julienned
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the dressing:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp grated ginger

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While quinoa cooks, heat olive oil in a skillet over medium heat. Add burdock root and salt. Sauté for 5 minutes, until slightly tender. Tip: Don’t overcook to maintain crunch.
4. In a small bowl, whisk together soy sauce, sesame oil, honey, and ginger for the dressing.
5. In a large bowl, combine cooked quinoa, sautéed burdock root, and dressing. Toss well to coat. Tip: Adjust dressing to your preference by adding more soy sauce or honey.

Just toss and serve for a salad that’s both nutty and sweet. The burdock root adds a unique crunch, while the quinoa keeps it filling. Try topping with sesame seeds for extra texture.

Burdock Root Smoothie

Unearth the earthy goodness of burdock root in this revitalizing smoothie. Perfect for a quick nutrient boost, it’s a blend you’ll want to make daily.

Ingredients

• For the smoothie:
  • 1 cup peeled and chopped burdock root
  • 1 frozen banana
  • 1/2 cup almond milk
  • 1 tbsp honey
  • 1/2 tsp cinnamon

Instructions

1. Peel and chop the burdock root into small pieces for easier blending.
2. Add the chopped burdock root, frozen banana, almond milk, honey, and cinnamon to a blender.
3. Blend on high for 45 seconds or until completely smooth. Tip: If the mixture is too thick, add more almond milk one tablespoon at a time.
4. Pour into a glass and serve immediately. Tip: For an extra chill, freeze the glass for 10 minutes before serving.

Makes a creamy, slightly sweet smoothie with a hint of spice. Try garnishing with a cinnamon sprinkle or a slice of banana for flair.

Burdock Root and Sweet Potato Mash

Vibrant and hearty, this mash combines earthy burdock root with the natural sweetness of sweet potatoes for a comforting side dish.

Ingredients

• For the mash:
  • 1 large burdock root, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 4 cups water
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/2 tsp salt

Instructions

1. In a large pot, combine burdock root, sweet potatoes, and water. Bring to a boil over high heat.
2. Reduce heat to medium and simmer for 20 minutes, or until vegetables are fork-tender. Tip: Stir occasionally to prevent sticking.
3. Drain the vegetables and return them to the pot.
4. Add heavy cream, butter, and salt to the pot. Mash the mixture until smooth. Tip: For a smoother texture, use a potato masher or hand blender.
5. Cook the mash over low heat for 5 minutes, stirring constantly. Tip: This step enhances the flavors and ensures a creamy consistency.

Perfectly creamy with a hint of earthiness, this mash pairs wonderfully with roasted meats or can be topped with crispy fried onions for added texture.

Conclusion

Whether you’re a seasoned chef or a curious home cook, these 18 burdock root recipes offer a treasure trove of flavors and health benefits waiting to be explored. We hope this roundup inspires you to try something new in your kitchen. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.