Burdock Seeds - Gobo Takinogawa . Heirloom, Arctium lappa. Other names: ci cai ji, dong yang lu bo, edible burdock, gobo, ngao pong, niu pang, uang. 85-95 days. NonGMO. Annual. Edible burdock is an important vegetable essential in preparing the classic Japanese dish kimpira. This is a late maturing variety that has rich earthy flavor. It is the most popular variety in Japan. Mature plant can reach 3' in height and roots grow to 3-4'. Roots can be harvested in 4-5 months if planted in spring. Prepare fertile, well-drained soil. For best results, avoid heavy clay soils. Sow seeds in spring or fall in a sunny location. This variety does not bolt when sown in fall. Burdock seeds will not germinate without sensing light. Seeds must be barely covered with soil. Keep soil moist. Fertilize as needed. Thin out weak seedlings. Use in stir-fry, ohitashi, tempura, or pickle. Prepare root by rubbing off the skin with the back of a knife. Cut thin slices and soak in water for about 2 hours to remove bitterness. A classic Japanese dish called kimpira is made with shaved pieces of burdock, julienned carrots, celery, all stir-fried in sesame oil with soy sauce, rice wine, sugar, and hot peppers. See recipe in catalog and online. Approximately 1700 seeds per ounce.
Burdock Seeds - Gobo Takinogawa -4 Oz ~6800 Seeds - Non-GMO, Heirloom - Asian Herb GardeningSKU: 58256In Stock: yesPrice: |  |
