Step 1

Cut the vegetables into 3 inch pieces.

Step 2

Combine all the ingredients and bring to a simmer, season the liquid with salt to taste, it should be lightly seasoned with salt, then cook gently until the burdock is just tender, about 30 -45 minutes.

Step 3

Allow the burdock shoots to cool in the liquid, then strain out the aromatic vegetables and discard, reserving the burdock and the liquid. The flavorful liquid can be used to cook more shoots, or saved to be used as a broth for the base of another dish, like a stew of fresh vegetables.

Step 4

Store the cooked burdock shoots in a tightly sealed container, labeled and dated until ready to use.

Step 5

To serve the burdock shoots, you can slice them in to 1/2 inch pieces and re-heat them in their juice, or alternately take the pieces and brown them in butter as you would salsify or burdock root.