Burdock – Gobo Takinogawa

Burdock – Gobo Takinogawa

• Growing Temp 50°F – 75°F

• Days to Maturity 120-150 days

Ease of Cultivation and Culinary Use: Gobo Takinogawa burdock is a popular Japanese variety known for its long, slender roots and rich, earthy flavor. This vegetable is moderately challenging to grow due to its long growing season, but it thrives in well-drained soil and cooler temperatures. Burdock is commonly used in Asian cuisine, often added to soups, stir-fries, and pickled dishes, providing both flavor and texture.

Direct Sowing: For direct sowing, plant Gobo Takinogawa burdock seeds outdoors in early spring as soon as the soil can be worked, ideally when soil temperatures reach around 50°F. Sow the seeds about ½ inch deep and spaced 4-6 inches apart in rows that are 18–24 inches apart. Germination may take 10–14 days, so be patient. Keep the soil consistently moist, but avoid waterlogging, as burdock prefers well-drained conditions. Thin the seedlings to ensure they have enough space to develop their long roots.

Early Sowing for Seedlings: To start early, sow Gobo Takinogawa burdock seeds indoors 8–10 weeks before the last expected frost. Use seedling trays filled with a quality potting mix, placing 2-3 seeds per cell. Maintain a temperature of 65–75°F to encourage germination. Once the seedlings have developed their first true leaves and the danger of frost has passed, transplant them into the garden. Space the transplants about 4-6 inches apart in rows that are 18–24 inches apart. Water them well after planting and consider using mulch to help retain moisture.

Harvesting: To determine when Gobo Takinogawa burdock is ready for harvest, look for roots that are about 1 inch in diameter and at least 12 inches long, typically within 120-150 days after sowing. Harvesting can be done in late fall or early winter for the best flavor. Use a garden fork or spade to gently loosen the soil around the roots before pulling them up to avoid damaging them. Burdock can be stored in a cool, dry place for several weeks, but it’s best used fresh for optimal flavor and texture.