JAPANESE BURDOCK TAKINOGAWA LONG OR GOBO AB
Arctium lappa
An improved form of wild burdock, this root can reach 1.2 m in length and 5 cm in diameter and has a taste similar to that of salsify, close to artichoke, slightly sweet.
Sowing : Sowing can be done from April to July. This plant can reach nearly 2.5 meters with its reddish stems and broad leaves. It is important to keep the soil well moist throughout the growing process.
Harvest : Harvest takes place between 2 and 3 months after sowing.
Property : The root of this burdock is highly valued for its invigorating, purifying and diuretic properties.
Cuisine : The roots can be eaten raw or cooked. The Japanese cook them in simmering salted water for 1 hour and then brown them in a pan. The flower stems are harvested in spring and cooked like chard ribs!
