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85-100 days to maturity. Arctium lappa. Salada Musume Burdock Seeds. Non-GMO, Heirloom, Cool-season Annual. Burdock has been grown for centuries, mainly in China and Japan, for its culinary and medicinal uses. It is grown primarily for its crisp roots, but the leaves and stems are also edible. Salada Musume is an early, light-skinned, edible burdock or gobo that grows 12-16" long. This relatively short length makes it suitable for home gardens. In Japan, this variety is used fresh for salad and has a pleasant earthy aroma. Approximately 1,900 seeds per oz.
Other Common Names: Edible burdock, great burdock, gobo, niu pang, dong yang luo bo, and ngao pong.
How to Grow Salada Musume Burdock
Sow seeds 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 light improves germination. Keep the seedbed moist. Thin out the weak seedlings. After germination, the seedlings grow quickly. 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 concentrate plant energy on tuber production. Fertilizer or an organic compost addition can encourage hearty growth. For sowing in autumn, provide covers or cloches to help the plants overwinter.
Harvesting Salada Musume Burdock
Harvest roots when 12-16" in length. Keep extra soil on the burdock root to prolong its freshness.
Use 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 soy sauce, rice wine, sugar, and hot peppers. The young roots can be eaten raw like a carrot.
Tips From Our Gardeners
“If you generally love tubers like me, you will adore burdock. It is comparable to carrots, radishes, or potatoes; but with a flavor all its own!”
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