Burdock

This is a very special late variety that is known for flavor and length. Grown in traditional Japanese burdock boxes, this root is known to reach 3 feet! With a thin outer skin and crisp flesh, it cooks beautifully and is a must for many Japanese dishes. The winter-hardy first year root can be dug late in the fall and even into winter for cooking. Takinogawa burdock was bred and improved by Suzuki Gengo at Takinogawa village (Tokyo) in the Genroku era during the Edo period (1688-1704). More than 90% of burdock are descendants of this variety.

• 4-12 hours of Sun
• Sprouts in 7-14 Days
• Ideal Temperature: 65-70 F
  
• Seed Depth: 1/4"
  
• Plant Spacing: 12"
• Frost Hardy: Yes
  
• Arctium lappa
  

Growing Tips: Sow in early spring or late fall. Soak seeds before sowing. Produces a large rosette of leaves, large edible taproot in the first year. Flowers second year; may become invasive.