Burdock is a popular Japanese root vegetable. The taproot can be baked, roasted, boiled, or fried: as you would for a potato. It’s also delicious simmered in soy and rice wine. Harvest the root at the end of its first year of growth, when it's full of vigour. Biennial.
🌱 Seasonal Growing Guide
SOW: in April or May, plant individual seeds in pots, 5mm deep. No need for protection. When seedlings are large enough, transplant them into their final growing spot.
GROW: Burdock thrives in deeply dug soil, whether in sun or shade. Harvest when the root is vigorous at the end of its first year.
TIP: Burdock’s large leaves die back in winter, so mark their location to easily find them when it's time to harvest.
Enjoy: Burdock is a unique and rewarding root vegetable to grow in your garden, adding both diversity and flavor to your harvest. Its versatility in cooking makes it a great addition to your home-grown produce!
🎨 Natural dye plant: the roots and seed burs can be used. They give a range of colours, from yellow to brown, in warm, earthy tones.
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