(Arctium lappa) This Asian vegetable/herb has been grown for centuries for its culinary and medicinal uses. This late maturing variety produces 36-48” roots and has a rich flavor. Loved for its crisp roots, tender leaves, and robust stems, it is the most popular variety in Japan where it is used fresh in salad and has a pleasant earthy aroma. Roots can be harvested in 4-5 months. Harvest edible leaves throughout the season. Also known as Dong Yang Lu Bo and Takinogawa Long.
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 16 weeks after planting. Harvest foliage anytime.
Quantity:
.75g (Min. ~50 Seeds)
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