Gobo root is the Japanese name for the root of the greater burdock (Arctium lappa) plant. Utilized as both a vegetable and a seasoning agent, gobo root is also prized for the medicinal properties attributed to it.

Originating from the Siberian region of Northern Asia and in use as a vegetable in Europe during the Middle Ages, gobo root is particularly popular today in Japanese cuisine and Chinese herbal medicine.

Of the entire burdock, or gobo, plant, the long taproot is the edible portion that is valued for its culinary and medicinal attributes. Because it can attain a length of 3 to 4 feet (1 m) and a tapering width of 1 inch (2.5 cm), it is usually dug by hand to avoid damaging the root. The aboveground portion of the plant produces pinkish purple flowers that eventually turn to burrs, which will ultimately distribute the plant’s seeds.

Culinary Uses
The white flesh of the gobo root is crisp and sweet, with an earthy undertone. When cooked, the flavor is similar to that of an artichoke. The root is eaten cooked in a number of different ways. Cut into thin slivers or chips, it is often simmered with grains to add flavor. Shredded gobo root is used in stir-fries and soups. The root can be boiled, roasted, stewed, braised, or baked. It is popularly pickled in rice wine vinegar and used as a component of sushi. In Japan, gobo root is made into a chiplike snack food.

Preparation:
The gobo root has a somewhat coarsely textured dark brown skin. If the skin is thin, it can be well scrubbed and left on the root. Otherwise, it should be peeled off. The white flesh of the root itself will oxidize and darken on exposure to air. Soak sliced, shredded, or chopped gobo root in a bit of cold water with a small amount of salt or lemon juice added to prevent it from turning brown and to remove any bitterness in the root.

Storage:
Gobo root may be stored in the refrigerator for up to two weeks. Do not wash the roots until ready to use. Wrap in wet paper towels, store in a resealable plastic bag, and keep refrigerated. Refresh wet paper towels as needed.

Nutritional Value:
Gobo root is a good source of fiber and potassium and is low in sodium and calories. A 3/4-cup (85 g) serving has about 60 calories and no fat.

Medicinal Uses
Gobo, or burdock, root is traditionally valued for its antibacterial, anti-inflammatory, and antioxidant properties. It is highly esteemed as a blood detoxifier, a diuretic, and a topical remedy for maladies of the skin, including psoriasis and acne. In Chinese herbal medicine, it is used in concert with other herbs to allay the discomfort of sore throats and colds.

Medicinally, prepared gobo root is available in several forms, including capsules, tinctures, and teas. Also, the root may be dried and steeped in boiling water for 15 minutes. This liquid is strained and drunk as tea or it may be used to prepare a poultice that can be wrapped around the affected area of skin.

Precautions:
Individuals who experience ragweed allergies or who are sensitive to pollen from certain flowers, such as daisies or chrysanthemums, may be allergic to gobo root. Pregnant women should avoid taking gobo root in medicinal concentrations.