In season twice a year, between April to May and November to February.
Burdock root is a rich source of dietary fiber, and has a characteristic crunchiness. Carbohydrates contained in 100 g (3.5 oz.) of its edible part are mostly inulin, a dietary fiber said to boost kidney function.
Connoisseur selection / storage
The skin of burdock root is aromatic. When selecting, if there is a choice between unwashed (covered in soil) and washed, select unwashed burdock root. If too large, burdock root can become hollow with a slight groove down the middle, stiff and hard, so try to select thin roots. The best burdock roots are those which are straight, have few fibrous roots attached and smooth skin. Store between 15 to 22℃ (59 to 72℉) to prevent drying out.
When preparing burdock root, soak in vinegar-added (small amount) water to prevent color change due to oxidation. Burdock root is recommended for sautéed and simmered dishes as well as boiled dishes.