Harvesting Burdock Stems

Description

How to harvest burdock flower stems for your dinner. Visit http://www.rewildu.com/heart-of-burdock/ to learn more, and to discover a host of other articles on wilderness survival, re-wilding, and connecting with nature.

Tags: Wild Edible Plants,burdock,Wild edibles,wilderness survival,rewild university,Kenton Whitman,bushcraft,edible wild plants,gathering wild edibles,survival skills,re-wilding

Video Transcription

from spring until mid summer one of the most versatile and abundant wild edibles is available I'm sitting right in front of it it's called burdock and for most people it's just a noxious weed but there's a number of delicious parts and you can eat off this plant and one of the best is in season right now I call it heart burdock and I'll show you how to harvest it I'm just cutting it off near the base I'm gonna strip the leaves off we're removing some of the wild edibles there but for the purposes of this video we're just gonna focus on the heart you can see there's a white inner core and that's what we're after there's also a rind that goes around the core we want to strip that off once we get it started it peels off pretty easily once the main part of that Rhine is off we still have a lot of stringing material here that we have to remove that's a lot easier to do if you have a knife or vegetable peeler works really well too we need is my trusty Gerber what I'm left with is a nice long piece of vegetable here and top part it's gonna be the crispiest and most delicious mm-hmm

especially from eating it raw there's a little bit of the texture oh oh water chestnuts no very mild flavor that most people enjoy the real way to use this as a cooking vegetable you can cut it into slices these can be added to soup stir fry and fry them up like you would potatoes get a little crisp on the top season them with some some garlic salt black pepper

towards the bottom I'm gonna find a place for starts to get woody or feel Pippy

it's too hard to cut through it and then I'll discard that and just keep the top then you gotta knees gonna all be sliced really nicely into very versatile vegetable the stock I chose was a little bit mature and so I probably only got about 12 inches off the top there that we're really good eating if you choose one that has a smaller stock growing up then pretty much the whole thing is nice and crispy and delicious we're looking for the second year class the first year in general but the first year the burdock just has a rosette on the bottom and then the second year got in general it comes up and has a nice big flowering stock that's gonna get those burrs those velcro type burrs that we're all familiar with and that's what we're after here is that young stock when it starts coming out it's definitely worth a try

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