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85-95 days to maturity. Arctium lappa ‘Gobo Takinogawa’. Gobo Takinogawa Burdock 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. Approximately 1,700 seeds per oz.
Other Common Names: Edible burdock, great burdock, gobo, dong yang luo bo, ci cai ji, dong yang lu bo, edible burdock leaves, ngao pong, niu pang, takinogawa long, and uang.
How to Grow Gobo Takinogawa Burdock
Sow in spring or fall in a sunny location. Improve germination by soaking for 24 hours in warm water. 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.
Use leaves and roots parboiled in stir-fry, ohitashi, tempura, pickle, and fresh salad. Prepare the roots 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. Try a classic Japanese dish called kimpira made with shaved pieces of burdock, julienned carrots, and celery, all stir-fried in sesame oil with seasoning.
Tips From Our Gardeners
“You can find instructions for making a detoxifying burdock tea
on our website written by one of our house herbalists, Rochelle.”
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