“ U-eong Cha” Burdock Roots Tea/牛蒡茶/우엉차 Beverage
In Korea, we can either buy the fresh burdock roots or braised burdock roots at the supermarkets. The braised burdock roots that are available at the supermarkets are normally in long and thin form, which are normally used for making "kimbab".
Today, I am going to introduce the "u-eong tea/우엉차/牛蒡茶“( Burdock roots tea). I bought the fresh burdock roots, use my dehydrator ( if you don't have the dehydrator, we may dry it under the sun ) to dehydrate the burdock roots, fry it without cooking oil and use it to boil as tea....
今天，我是向大家介绍“ u-eong tea/우엉차/牛蒡茶。我从市场买了新鲜的牛蒡， 用风干机（ 若您没有风干机，则可以将它嗮乾）这将牛蒡风干，再乾炒一回，然后用来泡茶。。。
The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favour in modern European cuisine, it remains popular in Asia. In Japan, Arctium lappa is called "gobō" (牛蒡 or ごぼう); in Korea burdock root is called "u-eong" (우엉) and sold as "tong u-eong" (통우엉), or "whole burdock". Plants are cultivated for their slender roots, which can grow about 1 metre long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking juliennedor shredded roots in water for five to ten minutes.
Dried burdock roots (Bardanae radix) are used in folk medicine as a diuretic, diaphoretic, and a blood purifying agent. Anecdotal reports from the 19th century suggest that this medicinal plant has also been used by the Ojibwa tribe, and today, in form of an ingredient in Essiac tea for the alternative treatment of some cancers. As an oily macerate, it is a component of some cosmetics, shampoos and hair care products.