Edible burdock root is gobo in Japanese and burdock leaf is ha gobo. This special Japanese variety is grown for its delicate edible leaves. The thick white stalk is about 12" long and the light green leaves are tender. The edible root is about 6" long.
- Warm season annual
- Approx. 75-100 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. 70 days
- Planting season: Spring/early fall
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Cultivation: Prepare fertile, well-drained soil. For best results, avoid heavy clay soils. Sow seeds in spring or early fall in a sunny location. 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. Harvest young and tender leaves.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Use leaves and roots parboiled in salads and ohitashi, fried in tempura, or for pickles.