Burdock is a Japanese root vegetable -a cultivated variety of our native burdock. A biennial with large leaves and delicious edible roots.
March to May. Sow one seed per module about 2cm deep and plant out 4 weeks later.
1 square metre per plant.
Approx. seed count: 15
Burdock root is a underground tuber of the greater burdock plant that found its use as a vegetable and medicinal herb. The plant burdock is a short biennial. In Japan, popular as gobo, it has been cultivated at larger scale as a major root herb. In nature, however, burdock is sighted as a wild, easy-growing, hardy plant existing in almost any parts of the planet.
The plant grows to about a meter in height. Its broad, heart-shaped and coarse leaves are deep-green on the top and light green on the underside. Also they are quite similar to that of rhubarb. In the summer, its thick hairy stems of about 5 feet in length bear reddish purple tubular flowers, which subsequently develop into seed-heads or burrs with hooked spines.
Close to its harvesting time, a deep taproot grows to a size measuring about 2-3 feet in length. It features a slender brown root, similar in shape to carrot or parsnip. The burdock root also has a flavour that closely resembles the sweet taste of Jerusalem artichokes or parsnips.
Because almost all the parts of the plant can be used either for culinary purpose or as a curative remedy for certain medical conditions it is a very beneficial plant to grow.
Just like its fellow Asterceae family member dandelion, almost all the parts of the burdock herb found a place in various traditional as well modern medicines.
Burdock has been used in many folk remedies as one of the best blood purifiers. Because it contains certain diuretic principles, which help expel toxic products from the blood through the urine.
Effusion of burdock seeds has been used for throat and chest ailments.
The leaves and stems, in addition to their use as a vegetable, have appetite stimulant and are a good remedy for indigestion.
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