Choose roots that are around one inch in diameter with a brownish-red outer layer and a grayish-white flesh. Avoid roots that are rubbery or that have blemishes.
Nutrient Content Claims
Fat free, Saturated fat free, Cholesterol free, Sodium free
Refrigerate burdock root in water in a shallow dish or wrapped in damp paper towels and perforated plastic for up to 4 days.
Have you heard of the Japanese dish, Kinpira? It is a simple Japanese side dish of sautéed and braised vegetables that most commonly is made of burdock root.
Presence in Ethnic Cuisine