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Gobo (Arctium Lappa):

A root vegetable (long, and resembling salisfy), sometimes known as Edible Burdock, it's very popular in Japan. When young, it can be peeled and grated into salads. When mature, it's better boiled for 2 minutes or sliced and stir-fried. In Japan, the leaves are sometimes used like tin-foil, to protect roasting meat. The leaves stimulate the uterus, so aren't recommended for pregnant women.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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