Chiko, Burdock (Gobo),

Chiko Burdock, also known as "Gobo" in Japan, burdock root (Arctium lappa) is an incredibly nutritive food and medicine. Burdock was also used by the Native American tribes Malecite, Micman, Ojibwa, and Menominee, for skin health and food. The Iriquois would dry the root to store and eat during the winter months.
Burdock has long (1-2), slender (1"), uniform roots with light-brown skin. Rhubarb-like leaves yield nutritious stalks that are cooked like celery; young roots are eaten raw or prepared like parsnips. It can be overwintered in soil, much the same as parsnips. Cook like carrots. Delicious in hearty soups and bean stews. Seeds sown in the spring or summer will produce diggable roots by late summer that can be harvested through the winter. Burdock seeds will not germinate without sensing light. Seeds must be barely covered with soil. Keep soil moist. Fertilize as needed. Harvest young and tender leaves. The stickery seeds can be sprouted for fall, winter, and spring harvests and storage. 75 days.

Pkt Size/Approx. Seeds
0.2 g ~20+ Seeds

Chiko Burdock (Arctium Lappa)
•Heirloom
•Perennial
•GMO-Free
•Open-Pollinated
•USA-grown Seeds
•USDA Zones: 2-10