Gobo root is the Japanese name for the taproot of the young perennial burdock plant. The burdock plant is cultivated specifically for its young taproots, shoots and leaves. It is harvested in its first year of growth as the roots and foliage lose their culinary value with age. Burdock is a member of the thistle family and it is known for its prickly irritating and undigestible burrs that flower from its foliage.

Gobo root is long and slender, growing up to three feet in length. Its course thin skin is the color of earth and its flesh, a crisp off-white contrast. The root is sweet, mild and earthy. Younger roots are preferred as mature roots become fibrous and woody.

Nutritional Value

Gobo root is dried and powdered or made into an oil extract for use as a dietary supplement as it has anti-inflammatory, antioxidant, and antibacterial properties.

Serving Ideas

Gobo root is a traditional Asian ingredient often found in stews, stir fries, and braised dishes. It's starchy qualities also lend themselves well to frying. It's nutty flavor makes for a great simple side dish, when sliced thin, then simmered slowly in a flavorful cooking liquid.

Ethnic/Cultural Info

Gobo root is especially popular in Japanese cuisine.

Geography/History

The burdock plant is native to Siberia and Eastern Europe. It is primarily cultivate for culinary use in Japan. Burdock grows wild along roadsides and around field boundaries throughout Britain, Europe and North America. It was brought to America in the late 1800's where it was considered to simply be a flowering weed. Today, it is grown primarily in California and Hawaii, both states with a high Asian immigrant population.

Seasons/Availability

Grown in California and Hawaii, gobo root is typically available year round.