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Known as "Gobo" in Japan, burdock root (Arctium lappa) is a delicious food highly valued in Japan; it is often grated and included in ferments (Kimchi), or cooked as a main or side dish. We like to dry roots for rehydrating in soups and stews in the wintertime, adding a nutritional punch to the meal. Burdock is a biennial, taking two year
