Gobo - Vegetable Burdock

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Agricultural technology and the use of vegetable burdock

Burdock, he is a burdock, but what a! We have heard the slang words "goof", "burdock" as synonyms of nearness. But in fact, these are botanical terms denoting respected fruit and vegetable crops, respectively.

Let's try to abstract ourselves from the annoying burdock, burdock (and this is what we people call burdock). Today we will talk about a special variety of burdock, called gobo in Japan - vegetable burdock (Arctium lappa L.). This is a biennial plant of the Astrov family (Compositae).

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In the first year, the gobo forms a powerful rosette of leaves and a root crop. Moreover, the roots of vegetable burdock are leveled fat men, and the leaves and petioles are softer than those of the savage. Gobo leaves are pubescent, so before use they are scalded with boiling water and strongly crushed. Petioles are cleaned of hard integument, finely chopped and used for making soups, scrambled eggs, omelet.

The greens of this burdock are a storehouse of minerals, including deficient iron, vitamins, and fiber. The leaves of both wild and vegetable burdock are used in medicine to treat bruises, sprains, rheumatism, etc. And burdock roots, in addition to having a choleretic and diuretic effect, enhance the release of inulin, which regulates blood sugar levels, and the release of digestive enzymes.

They are rich in insulin, which, when cooked, turns into fructose, which is safe for diabetics. In addition, burdock roots contain biologically active substances, organic acids, oils that prevent fat deposition. Those. it is a natural herbal medicine for diabetics.

Burdock oil is prepared from burdock roots, which has long been used to strengthen hair. They, the roots, are crushed, insisted for a day in vegetable oil, slowly heated over low heat, without bringing to a boil, cooled, filtered. The roots are dried and then ground and added to flour. Baking only benefits from this.

Finally, the first variety of Japanese burdock - Samurai - appeared in Russia. It is a biennial herb. In the first year, it forms a powerful rosette of leaves and a succulent root (root crop) of an almost cylindrical shape, branched in the lower part. It looks like a large carrot: 25-35 cm long, up to 5 cm in diameter, usually weighing from 150 to 600 g. It is covered with dark gray bark, the flesh is white, dense. The rosette of leaves is half-raised. The leaves are large, ovate, slightly wavy along the edge, gray-green. In the second year, the plants bloom, forming a branchy shoot 60-80 cm high. The inflorescence is a basket with powerful green wrappers and dark pink ligulate flowers.

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Agrotechnics of burdock gobo

It is not difficult. Burdock seeds are sown directly into the ground (when transplanting, the roots branch strongly) to a depth of 1-2 cm. The sowing pattern with fresh seedlings is 40x60 cm. Sowing time is April-May and before winter at the end of October. The ridge is deeply cultivated. For digging, organic fertilizers (not fresh manure) are applied and filled with baking powder (if the soils are heavy) such as sawdust, sand, etc. Doses of mineral fertilizers - as for root crops, special attention - potassium. Until the emergence of shoots, I keep the soil moist. Until the leaves reach a height of about 20 cm, the bed is weeded, and then the burdock itself suppresses the weeds.

In addition to medicinal purposes, gobos are cultivated for the sake of delicate lettuce leaves, petioles and sweet root vegetables. They will be most delicious if in the first year they are removed in mid-October. If you left some of them for the spring, you need to remove them before the peduncles come out, no later than mid-June. Several root vegetables can be left for seeds if there are no wild relatives nearby.

Of course, burdock for the Russian gardener is still a curiosity. On the other hand, how many new products have entered our use lately? It's only the beginning?! We will try to introduce you to them.

In the meantime, I would like you to understand: this life is yours, there will be no other. If you don't try something, you've cheated yourself. And then, what cool owner does not have new products in the garden, in the garden? You can't buy that in the supermarket. Here is a field of activity, a place for the application of abilities and culinary imagination.

Burdock Gobo Recipes

Petiole salad. Burdock stalks are washed, peeled and cut into cubes. Boil for 3-4 minutes, then pour over with cold water and remove coarse fibers. Thus prepared cubes are frozen, canned, added to meat and vegetable salads.

Korean burdock. Burdock stalks are boiled, peeled and kept in cold water for about 5 hours. Then they are dried, cut into rings, fried in vegetable oil, salted and added with soy sauce. Onions are seasoned with sesame seeds, garlic. Then all the components are combined, mixed, seasoned with hot red pepper, herbs, slightly flavored with powdered sugar.

Vitamin salad. Young leaves and shoots of burdock, schirins, garden quinoa, nettle, dandelion, sow thistle, smolens, rape, sverbig are doused with boiling water, squeezed, finely chopped. Onions with the addition of sesame seeds, crushed garlic are fried, mixed with the main components, seasoned with red hot pepper, salt, powdered sugar, soy sauce to taste.

Vladimir Alekseev, General Director of Poisk-Petersburg LLC, Candidate of Agricultural Sciences