Articles Archive Index
Issue 8
EagleSong's Burdock Pickle Recipe
(a website exclusive)
1 pound burdock root, washed, sliced on diagonal in dime thickness
1 ounce ginger root, cut in matchstick-sized pieces
5 large cloves of garlic, sliced thin
Equal parts reserved water, soy sauce, and vinegar (try an herbed vinegar)
To make: Steam sliced burdock root until barely softened; reserve water. Mix equal parts reserved water, soy sauce and your favorite weedy vinegar (any vinegar is fine). Place prepared burdock, ginger and garlic in a jar, and cover with the liquid. Let sit; ready in a couple of days. Refrigerate.
To serve: Eat them as a side dish or add to other vegetables served over a grain such as rice. Try pouring some of the liquid from the jar over grains or use it in your cooking. Yummy!
Recipe courtesy of EagleSong, founder of RavenCroft Garden: 360-794-2938 or www.ravencroftgarden.com.
See also: Rebuilding with Burdock Issue #8 / Fall 2005.
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