Arctium lappa 'Takinogawa'
vegetableTakinogawa is the long-rooted Japanese burdock (gobo) bred in the Edo period at Takinogawa village near Tokyo. The slender taproots grow 24 to 36 inches deep, with a mild earthy nutty flavor reminiscent of artichoke or salsify. Burdock is foundational in Japanese cooking, especially kinpira (julienned and sauteed with carrot) and miso soup.
Sun
full sun
Water
Every 2 days
Harvest
~120 days
Difficulty
medium
Lifecycle
biennial
Leaves year 1, flowers year 2
Spacing
6 in in row, 12 in between rows
Planting Depth
1/2 in; cover lightly because seeds need light to germinate
Soil pH
6.0-7.5
Soil Type
Loose, deep
Hardiness Zones
Zones 3 – 9
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Light pre-plant only
Fertilizer
Compost; avoid heavy nitrogen which causes forking
Burdock needs deep loose soil for straight roots; double-dig or use a deep raised bed (or traditional Japanese burdock boxes). Direct-sow seeds 1/2 in deep in spring as soon as soil can be worked (seeds need light to germinate, so cover only lightly). Thin to 6 in apart in rows 12 in apart. The plant is slow to start; matures at 85 to 120 days. Burdock is a biennial but is harvested at the end of year 1 before bolting.
Direct sow
Apr 1
Projected first harvest
Jul 30
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Blast with water, encourage ladybugs and lacewings
Iron phosphate bait around young plants
Loosen soil 24 in deep before sowing; remove all stones and clumps
Harvest before midsummer of year 2; do not let plants overwinter into a second growing season
Burdock is ready in late fall or early next spring, 85 to 120 days after sowing. The roots are notoriously hard to dig because they go so deep; loosen with a long sharp spade and lift carefully. Roots cut into thin strips, soaked in vinegar water (prevents browning), and then sauteed with carrot, soy, and sesame is the classic kinpira gobo. Refrigerate trimmed roots in damp paper for 2 to 3 weeks.
About 72 calories per 100 g raw root with 3.3 g fiber, 3 mg vitamin C, 308 mg potassium, and 41 mcg folate. By dry weight the root is rich in inulin, a prebiotic fiber that feeds beneficial gut bacteria (roughly 27 to 45 percent of dry matter), as well as lignans and polyphenols traditionally used in herbal medicine for blood and skin health.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.