Chiko Burdock

Growing Instructions

The Chiko variety of burdock is well-suited for a range of climates. Sow seeds directly in the garden in early spring or late summer since they prefer cool weather for germination and root development. Choose a location in partial to full sun (note: you'll want partial sun here in Florida!) with deep, loose soil. For the most ideal growing environment, plant in a raised bed. Sow seeds 1/2" deep and a few inches apart, and keep the seedbed moist. Thin seedlings to about 4" apart. Above ground, the plants form a rosette of large green leaves, somewhat like an oversized weed. One note: burdock’s deep taproot means it hardly ever needs extra watering once established, as it digs down for moisture.

Harvest, Storage, and Use

Burdock roots are typically ready to harvest about 120 days after sowing. When the lower leaves start yellowing, gently loosen the soil along the row before harvesting. Take care to dig deep and lift the roots out without breaking them since they will be pretty long. If the soil is dry, watering a day before harvest can make extraction easier. The harvested roots are pale brown, about an inch thick, and can be as long as your arm. Scrub them thoroughly before using. To store them, wrap roots in a damp towel and place in the refrigerator where they’ll keep for several weeks.

When you're ready to eat them, slice the roots into strips for a traditional Japanese kinpira (stir-fried with soy sauce and sugar), add them to hearty soups and stews for an earthy flavor, or even pickle them. The root has a satisfying crunch similar to a carrot or lotus root and absorbs flavors well.