Burdock

Burdock is an easily recognized plant, with big "elephant ear" leaves on stalks that vaguely resemble rhubarb. In their second year of growth they produce a tall flower stalk that soon produces those annoying round burs that stick to clothing and your pet's fur. There are two species in this area, Common Burdock (Arctium minus) and Great Burdock (Arctium lappa).

During the first year, the tender roots of the Burdock are a delicious vegetable. Oriental countries have long grown these plants, known as Gobo, for their roots - yet here they grow wild and are generally ignored. You can distinguish the first year plants from older ones by the fact that the flower stalk does not grow until the second year. By that time the root becomes woody and is too tough to eat, but the pith of the flower stalk can be gathered and prepared in the same manner as the roots. Gather stalks before the flowers are fully formed. Be sure to remove all of the bitter green rind from the stalk, leaving only the white pith. The roots too have a thick rind that peels easily away, leaving the edible centers. Prepare the roots or stalk piths by boiling for about twenty minutes, or until tender. Melt a little butter over them, or fry them in a bit of melted butter, and enjoy.