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Burdock - Organic / Yangjiang, Guangxi / Per 600g

Burdock - Organic / Yangjiang, Guangxi / Per 600g

Burdock is also one of the favorite ingredients of the Japanese, and it is also known as the king of vegetables. Most edible burdock varieties are imported from Japan. Because burdock contains inulin, it can help lower blood sugar, so it is suitable for long-term consumption by people with diabetes.

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Description
Next Delivery : The Second Day Delivery.

Origin: Guangxi

Supplier: Guangxi Longtao Organic Vegetable Planting Base / China Organic Certification certified organic produces

Burdock originated in Asia such as China and India, and it also has wild species in Japan, Europe, and North America. Burdock is a root vegetable, a biennial herb. In ancient China, burdock was called "the cow house" or the tail of the ox, used as a medicinal herb. Burdock has long been used for medicinal purposes in China, and it has only been used for food in recent years. Burdock is also one of the favorite ingredients of the Japanese, and it is also known as the king of vegetables. Burdock has the effect of lowering cholesterol, and regular consumption can prevent arteriosclerosis. Burdock is "warm food" in nature (according to TCM), sweet in taste, has the effects of expectorant and cough, and diuretic to improve kidney function. Burdock is also rich in dietary fiber, which is helpful for laxative, which not only reduces cholesterol in the body, but also reduces the accumulation of toxins and waste in the body.

Nutritional value: Burdock is rich in dietary fiber, has the effect of rectifying the intestinal environment, and can effectively eliminate constipation, and the lignin (lignin) has an anti-cancer effect and can effectively prevent colorectal cancer; inulin (inulin) It can prevent the blood sugar level from rising rapidly, which is helpful for diabetics. Research in recent years has pointed out that regular consumption of burdock can also help anti-aging.

Cooking method: Since the scent and flavor of burdock are mostly close to the skin, try not to peel it and cook it directly. Although soaking in water can remove the astringent liquid and make the color beautiful, the fragrance and flavor will also be lost, so the soaking time should not be too long. Burdock contains a lot of iron, which is easy to oxidize and change color. The processed burdock can be immersed in water to prevent it from changing color.

Common dishes: burdock tea, fried burdock with three-vegetables, burdock cake, cold burdock, burdock rib soup, burdock stewed chicken.

Supply season: Usually the abundant production period is from November to January. In addition, the harvest period of early-maturing varieties in summer is from May to June.

Special attention: People who are prone to allergies and those with spleen deficiency and diarrhea should not eat more.


Cantonese Dietary Recipe:


English CookPad：


Harvest Season: November to March

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