(Arctium lappa) Burdock, also called gobo is highly prized as a nutritious delicacy in Japan and is a traditional Asian vegetable. It is also grown as a culinary or medicinal herb throughout the world and is known for its ability to neutralize toxins. This early variety is delicious in stir-fry, ohitashi, tempura or pickle.
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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