The taproot of young burdock plants can be harvested and eaten as a root vegetable.
While generally out of favour in modern European cuisine, it remains popular in Asia.
Arctium lappa is known as “niúbàng” (牛蒡) in Chinese, which was borrowed into Japanese as gobō, and is still eaten in both countries.
In Korea burdock root is called “u-eong” (우엉) and sold as “tong u-eong” (통우엉), or “whole burdock”. Plants are cultivated for their slender roots, which can grow about one metre long and two centimetres across.
Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes.
How to make the tea-
Keep the Teabags at room temperature in dark and dry places.
1. Pour boiling water in a cup or mug.
2. Steep the teabag in water for 5 – 15 minutes.
3. Remove teabag(s) and the tea can be served hot or cold.
**One teabag can be used for 2-3 times
**For a delicious change, try it with honey, or your favorite sweetener.One package includes easy and simple 15 individual teabags.
100% Pure and High Quality Medicinal Grade Herbs [ Imported from S.Korea ]
FREE from chemicals and pesticides. [ Shipping from US ]
Sold in resealable, Heat sealed Pouches. Instruction included.
Ingredients : Burdock Root & Chrysanthemum; Arctium, is a genus of biennial plants commonly known as burdock, family Asteraceae, has a wealth of health benefits that can be derived by including it in your diet.