Burdock - Edible Root Salada Musume Asian
Burdock root, greater burdock or edible burdock root is called “goboue. An early variety , that is 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 nice earthy aroma. This species is native to the temperate regions of the old world, from Scandinavia to the Mediterranean, and from the British Isles through Russia, and the Middle East to China and Japan, including India. It is naturalized almost everywhere and is usually found in disturbed areas, especially in soil rich in nitrogen. It is commonly cultivated in Japan. Japan where it is called gobō, Korea where it is called ueong, Italy, Brazil and Portugal, where it is known as bardana. The root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned/shredded roots in water for five to ten minutes. The harshness shows excellent harmonization with pork in miso soup. Apart of its obvious culinary value, it is also valuable for its high content in dietary fibers and beneficiary nutrients. It has been utilized as a medicinal plant with diuretic, diaphoretic, and blood purifying capabilities. 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. Muturity= 85-90 Days
Tips on Growing Burdock from Seed
Prepare fertile, well-drained soil. For best results, avoid heavy clay soils. Sow seeds in spring or fall in a sunny location. Improve germination by soaking seeds for 24 hours in warm water. Burdock seeds will not germinate without sensing light. Barely cover seeds with soil and keep moist. Fertilize as needed. Thin out weak seedlings. Harvest roots when 12-16" in length.