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Dig into good old Japanese cooking with long, earthy gobo roots for hearty soups and sizzling stir-fries.
(Arctium lappa) Burdock (also called gobo) is overlooked here in America, but in Japan, it is enjoyed in soups and stir-fries, as well as stuffed and pickled for sushi. The root is harvested in the fall of the first year, when it is tender and flavorful, for culinary and medicinal purposes.
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