Known as "Gobo" in Japan, burdock root (Arctium lappa) is a delicious food highly valued in Japan; it is often grated and included in ferments (Kimchi), or cooked as a main or side dish. We like to dry roots for rehydrating in soups and stews in the wintertime, adding a nutritional punch to the meal. Burdock is a biennial, taking two years to flower and set seed. The root can be harvested in the first year.
90 days to immature root. 180 days to mature root. Biennial. Seeds are certified organic.