Elecampane vs burdock root
Two European hedgerow roots of very different intensity. Burdock is mild enough to be a Japanese vegetable; elecampane is one of the strongest bitters in the European repertoire.
botanical
What is being compared
Point by point
| Aspect | Elecampane | Burdock root |
|---|---|---|
| Bitterness | Very bitter, and used in pinches in mixed bitters. | Mild and earthy, drinkable in quantity. |
| Aroma | A curious sweet banana-camphor note with almost nothing to do with the taste. | Earthy and slightly sweet, with a roasted depth when toasted. |
| Where it is used | European bitter tisanes and some Italian amari; candied in older confectionery. | Japanese gobo as a vegetable, and blended with dandelion as a drink in Britain. |
| Cultivation | A monastery-garden staple named in Charlemagne’s estate list, now a specialist crop. | Farmed at scale in Japan as a vegetable, and gathered wild across Europe. |
| Preparation | Simmered. Thick roots dried slowly, and under-dried material tastes musty. | Simmered, and often roasted first. |
The short answer
Burdock is a drink; elecampane is an ingredient. The gap between how elecampane smells and how it tastes is the most striking thing about it and catches everyone once.
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