Season Fifteen, Episode Nine. The Fruits and Veggies of the Future
Dive into burdock root, the long earthy root with a sweet, mild crunch treasured in many kitchens.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Living the gold leaf life. You good, Amiyah?
Amiyah: Feeling great and ready to learn something new.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Burdock root!
Amiyah: The wheel spun to burdock root, the long earthy root with a sweet, mild crunch. The hosts were curious to unearth this lesser known treasure.
Poke: Buckle up, folks. We are doing burdock root today.
Amiyah: Give me the history. Where did burdock root begin?
Poke: Burdock has grown wild across Europe and Asia for a very long time, and it has been cultivated in Japan for centuries, where it is known as gobo.
Amiyah: Okay, that is so good to know.
Poke: Valued for its crisp texture and gentle sweetness, burdock root became a beloved vegetable in Japanese cooking and a soothing herb in many traditions.
Amiyah: Okay, hit me with the fun facts.
Poke: Burdock root is long, thin, and earthy brown.
Amiyah: That tracks.
Poke: In Japan it is called gobo.
Amiyah: Wait, really?
Poke: It has a sweet, mild, earthy crunch.
Amiyah: Okay, that is so good to know.
Poke: The clinging burrs of the plant inspired the idea for hook and loop fasteners.
Amiyah: Let us talk varieties. What is out there?
Poke: Burdock is grown mostly for its long slender root.
Amiyah: Tell me more.
Poke: Common burdock root is long and thin.
Amiyah: Japanese gobo is the cultivated favorite.
Poke: Wait, really?
Amiyah: Young burdock is the most tender.
Amiyah: I love this part. How do different cultures enjoy it?
Poke: In Japan, burdock is simmered into the dish kinpira gobo.
Amiyah: I did not know that at all.
Poke: In Korea, it is braised in a sweet soy glaze.
Amiyah: That tracks.
Poke: In China, it is brewed into a soothing tea.
Amiyah: Wait, really?
Poke: Around the world, it is added to hearty soups.
Amiyah: Okay, myth time. What is the misconception?
Poke: A lot of people think some people think burdock is only a prickly weed.
Amiyah: Amazing.
Poke: Here is the truth. The plant does have clinging burrs, but its long root is a prized vegetable, sweet and crisp and treasured in many kitchens.
Poke: We have a Fan Question of the Week. Here it is.
Poke: Why do you soak burdock root after cutting it?
Amiyah: Great question.
Amiyah: Cut burdock darkens in the air, so a short soak in water keeps it pale and also softens its earthy edge.
Amiyah: Here is where I land on this one, no sugar coating.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Bold words from someone who once tried to put pineapple on everything.
Amiyah: Amiyah loves burdock sauteed in a sweet and savory glaze.
Poke: Poke prefers it simmered into a hearty, earthy soup.
Poke: I am just a palm tree, but even I think that is a spicy take.
Amiyah: Lightning round. Rapid fire, here we go.
Amiyah: Burdock root is long and earthy.
Poke: It is called gobo in Japan.
Amiyah: It is sweet and crisp.
Poke: Its burrs inspired hook and loop fasteners.
Amiyah: Let us recap what we learned today.
Poke: The hosts learned that burdock root, known as gobo in Japan, is a long earthy root with a sweet mild crunch, treasured in Japanese cooking and soothing teas.
Amiyah: Let us close it out with something delicious.
Poke: Today we are making Sauteed Burdock Root. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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