Burdock, also called gobo is highly prized as a nutritious delicacy in Japan and is a traditional Asian vegetable. This early variety matures faster than Takinogawa and has the same rich flavor with a slightly shorter, very tender root. Plants can grow up to 3' tall. Recommended for spring sowing for summer harvest.
- Approx. 200-300 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 110 days
- Planting season: Spring or fall
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Cultivation: Prepare fertile, well-drained soil. For best results, avoid heavy
clay soils. Sow seeds in spring or fall in a sunny location. This variety does not bolt when sown in fall. Improve germination by soaking seeds for 24 hours in warm water. Burdock seeds will not germinate without sensing light. Seeds must be barely covered with soil. Keep soil moist. Fertilize as needed. Thin out weak seedlings. Harvest roots when 20-30" in length.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Use in stir-fry, ohitashi, tempura or pickle. Prepare root by rubbing off the bark with the back of a knife. Cut thin slices and soak in water for about 2 hours to remove bitterness. A classic Japanese dish called kimpira is made with shaved pieces of burdock, julienned carrots, celery, all stir-fried in sesame oil with soy sauce, rice wine, sugar, and hot peppers.