Seeds (Heirloom)

A fast growing highly nutritious root vegetable. The leaves are large like rhubarb and the edible roots can be as long as 1 m and 2 cm wide. This vegetable is very popular in Asian cuisine, especially in Japan.

The roots are peeled and eaten in salads, cooked, fried, roasted, pickled or in soups. It has a delicious bitter sweet flavour. It is also widely used in herbal medicine.

Google says that people take burdock to increase urine flow (diuretic), to kill germs, reduce fever, and “purify” blood. It is also used to treat colds, cancer, anorexia nervosa, gastrointestinal complaints, joint pain (rheumatism), gout, normalising liver function, blood and overall health, .bladder infections and skin conditions including acne and psoriasis. Burdock root has many nutrients, including vitamins A, B2, Niacin, vitamin C, E and P, and minerals Iron, Calcium, Copper, Iodine, Silicon, Sulphur and Zinc. Said to reduce hair from falling and help hair growth.

• Sow direct from AUG to MAY depending on your climate zone as follows:

~ COOL/MOUNTAIN : SEPT to FEB ~ SUB-TROPICAL : AUG to MAY ~ TEMPERATE : SEPT to APRIL

• Sowing Depth: 15mm
• Germination: 7-12 days at 10-25°C
• Hardiness: Hardy Biennial
• Row Spacing: 60cm
• Plant Spacing: 60 cm
• Plant Height: 90cm
• Position: Part or full sun, deep well drained soil
• Harvest in 17-18 weeks
• Days to Maturity: 120 day

Needs deep soil. Roots are best harvested at 50-60cm long. Germination can be erratic; Prior-soaking seeds in water for 6 hours will help.

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