(Arctium lappa) A diverse herb that’s been used in Ancient Chinese medicine as well as a vegetable in Japanese cuisine. Chiko has an earthy, sweet flavor and tender texture that’s similar to carrots. You can also eat it fresh or cooked, similar to parsnips. Harvest the edible leaves of Burdock early and store them throughout the year! Cold tolerant. Overwinters well.
Because it is a biennial, the first year Burdock only forms a cluster of large leaves. The large leaves grow from a carrot-like root that can penetrate over two feet into the ground. It is this Burdock root that is most often used in herbal medicine. After a year of growth, Burdock puts forth a branched stalk with smaller leaves and, in the late summer, purple-pink flowers.
To Grow:
Soak seeds for 24 hours in warm water before planting. Sow outside in late fall or early spring. Press seeds into the soil but do not cover them as they need light to germinate. Harvest roots about 8-12 weeks after planting. Harvest foliage anytime.
Quantity:
.75g (Min. ~50 Seeds)
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