Bob Carder wrote:
I have trouble with the inulin in burdock root when we eat it in stir frys etc.
HOWEVER, there is the most incredibly delicious solution to that:
Peel the roots, cut into rounds about an inch high, place in covered baking dish with say a cup of water (depends on size of baking dish, not too much - just enough so they don't burn). Then bake on a low temperature for about 36 hours until ready. We use the warming oven of our wood fire stove (I don't know what temp that is). Check periodically, if the water has evaporated then add more water so the don't burn. You should probably add a bit extra water overnight. They'll be ready when they are dark brown (close to black) right through. This could take anything from 24 hours to 48 hours depending on temp.
Most of the inulin is converted to fructose by this process.
The best way to eat these rounds is to refrigerate them then have single round covered in cream. It tastes so much like Christmas pudding, or even chocolate cake, you won't believe it. A little goes a long way - only have a single round with cream at a time and eat with a small spoon, just breaking off a bit at a time with the spoon. This is the most delicious thing we eat - a real treat!
hm i dont know much about it but i was under the impression that inulin is a good thing?
Animals will not graze this herb, with the exception of the ass; but the sliced and bruised roots are one of the finest blood cleansers known to the herbalist. The bruised leaves, applied externally, are a remedy for ringworm and scabies. The fruits and roots make an excellent lotion for treatment of burns.