Ha Gobo Burdock, Heirloom Seeds

Ha Gobo Burdock, Heirloom Seeds — The Japanese Leaf Burdock With Edible Roots, Tender Leaves & Centuries of Culinary Use

Ha Gobo Burdock (Arctium lappa) is a Japanese variety grown for its crisp edible roots, tender leaves, and hearty stems — a whole-plant burdock prized in Asian cuisine and herbal medicine for centuries. The thick white stalk grows about 12 inches long with light green, tender leaves and pink venation. The edible root averages about 6 inches long — shorter and more manageable than Takinogawa — with a pleasant earthy aroma and unique flavor that deepens with age. In Japan, used fresh in salads. Non-GMO, heirloom, cool-season annual. 65–75 days.

Why Grow Ha Gobo Burdock?

• Whole-plant harvest — edible crisp roots, tender leaves, and hearty stems
• Compact 6-inch roots — manageable size for home gardens, containers, and raised beds
• Distinctive pink-veined leaves — light green with pink venation; beautiful and edible
• Fresh salad variety — used raw in Japan; pleasant earthy aroma
• Centuries of culinary & medicinal use — a staple of Japanese and Chinese cuisine
• ~1,700 seeds per oz — excellent value for market growers and succession planting
• Open-pollinated heirloom — save seed year after year

In the Kitchen

• Kimpira Gobo: Shave burdock and julienne carrots and celery; stir-fry in sesame oil with soy sauce, rice wine, sugar, and hot peppers — the classic Japanese preparation
• Fresh salad: Use raw roots and young leaves; pleasant earthy aroma; dress with sesame oil and citrus
• Stir-fry & ohitashi: Parboil roots and leaves; use in stir-fry or dress with soy and sesame
• Tempura: Slice thin and fry in light tempura batter
• Pickling: Slice and pickle in rice vinegar with sugar and salt
• Soups & stews: Add to miso soup or braised dishes for depth and nutrition
• Prep tip: Rub off the bark with the back of a knife. Slice thin and soak in water 2 hours to remove bitterness before cooking.

From Our Gardeners

“There are tons of recipes online for the leaves and roots of burdock. I love trying new recipes and burdock has many uses!”

Other Common Names

Edible burdock, great burdock, gobo, dong yang luo bo, ci cai ji, dong yang lu bo, edible burdock leaves, ngao pong, niu pang, uang.

Growing Notes

Sow in spring or fall in a sunny location with deep, loose, fertile soil. Improve germination by soaking seeds 24 hours in warm water; scarification also helps. Cover very lightly — burdock seeds need light to germinate. Keep seedbed moist. Thin weak seedlings; seedlings grow quickly after germination. If starting in trays, transplant to permanent location before taproot begins to form. Pinch off flowers as they appear to concentrate energy on root production. Add fertilizer or organic compost for vigorous growth. Mulch around plants to suppress weeds. For fall sowing, provide cloches or covers to overwinter.

Harvest: Harvest young tender leaves with sharp clippers throughout the season. Harvest roots when 6 inches long. Keep extra soil on roots to prolong freshness. Harvest before flowering for best flavor.

Container growing: Needs deep containers (at least 18–24 inches) for full root development. Works well in raised beds if depth is sufficient. Thrives in loose, sandy, well-drained in-ground soil free of rocks.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.