shb,
Are you interested in foraging for it in the field or shopping for it at the natural food store.
Rebbecca Wood says in her book "THE NEW WHOLE FOODS ENCYCLOPEDIA: A Comprehensive Resource for Healthy Eating" : "If you've ever strolled through the autumn countryside and collected burrs on your sweater or socks, chances are they were burdock's fruits".
She goes on to describe how the burrs must have contributed to the invention of Velcro.
She says that you can identify it by it's large, elephant ear-like leaves and it's bothersom burrs and if foraging , harvest only the low-lying, first year plants before they develop tall stalks and set seed.
Burdock, 1st year
(
http://www.panix.com/~donwiss/ pictures/F-2000-09-02/h0015.htm )
Burdock root that has been dug up
(
http://www.panix.com/~donwiss/pictur...9-02/h0016.htm )
Burdock, 2nd year
(
http://www.panix.com/~donwiss/pictur...9-02/h0017.htm )
Rebecca also says that though the plant is easy to grow, that it is real difficult to dig up, because it has such a deep taproot and it clings "so tenaciously to earth".
But if you just want to shop for it, you can find it at natural food stores and Asian markets.
It is a long, brown root that should have the heady aroma of freshly dug earth, be firm, crisp and covered with soil.
You have all the other bits of information including how to store it, prepare it and it's most positive attributes?
I sometimes add it, shaved, to my lentil stew.
Please enjoy!
Thank you, very much.
Bruce Paine