An early, light skinned, edible burdock or gobo that grows 12-16" long. This relatively short length makes it suitable for home gardens. In Japan, this variety is used fresh for salad and has a nice earthy aroma.
- Cool season annual
- Approx. 120-130 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.)
- 31,00 seed count per pound.
- Maturity: Approx. 85-95 days
- Planting season: Spring/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. Improve germination by soaking seeds for 24 hours in warm water. Burdock seeds will not germinate without sensing light. Barely cover seeds with soil and keep moist. Fertilize as needed. Thin out weak seedlings. Harvest roots when 12-16" 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, pickle, and fresh salad. See recipe on website. 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.