Edible burdock is an important vegetable essential in preparing the classic Japanese dish kimpira. This is a late maturing variety that has rich earthy flavor. It is the most popular variety in Japan. Mature plant can reach 3' in height and roots grow to 3-4'. Roots can be harvested in 4-5 months if planted in spring.
- Approx. 110-130 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.)
- 26,000-29,000 seed count per pound.
- Maturity: Approx. 75-85 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. 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.
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 skin 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. See recipe in catalog and online.