Arctium lappaLong, smooth gobo roots prized in Japanese cooking; performs well in deep, loose beds and cool PNW summers. Packs of 12 seeds.
Heirloom, Non-GMO, Annual, Open-pollinated. Burdock has been grown for centuries, primarily in China and Japan, for its culinary and medicinal uses. This variety does not bolt when sown in the fall. Gobo Takinogawa is loved for its crisp roots, tender leaves, and robust stems. It is a late maturing variety with 36-48 inch long roots and a rich flavor. It is the most popular variety in Japan where it is used fresh in salad and has a pleasant earthy aroma.
Burdock, Gobo Takinogawa seeds
Growing and Harvesting Burdock
How to Grow Gobo Takinogawa Burdock Sow in spring or fall in a sunny location. Improve germination by soaking in warm water for 24 hours. Scarification of seeds can also help. Cover very lightly, as burdock seeds will not germinate without sensing light. Keep the seedbed moist. Thin out the weak seedlings. After germination, the seedlings develop rapidly. If sowing in seed trays, transplant into a permanent growing space as soon as possible and before a taproot begins to form.
Pinch off the flowers as they appear to encourage tuber production. Adding fertilizer or organic compost can encourage vigorous growth. For sowing in autumn, provide covers or cloches to help the plants overwinter.
Harvesting Gobo Takinogawa Burdock
Roots can be harvested in 4-5 months if planted in the spring. Keep extra soil on the burdock root to prolong its freshness.