Takinogawa Long Burdock Seeds, Heirloom Gobo, 3 Ft Roots, Cold-Hardy

Takinogawa Long Burdock, Heirloom Seeds — The Legendary Japanese Heirloom That Became the Parent of 90% of Modern Burdock Varieties

Takinogawa Long Burdock (Arctium lappa ‘Gobo Takinogawa’) is the legendary Japanese heirloom that became the parent of 90% of modern burdock varieties. The most popular burdock variety in Japan, Gobo Takinogawa is prized for its exceptionally long 36–48 inch crisp roots, tender leaves, robust stems, and rich earthy flavor that deepens with age. Does not bolt when sown in fall. Cold-hardy — roots are unharmed by freezing temperatures and can be harvested fall through winter. Burdock has been grown for centuries in China and Japan for its culinary and medicinal uses. 85–95 days.

Why Grow Takinogawa Long Burdock?

• Parent of 90% of modern burdock varieties — the legendary Japanese heirloom original
• 36–48 inch roots — thin skin, crisp flesh, rich earthy flavor
• Does not bolt in fall — ideal for autumn sowing
• Cold-hardy — roots unharmed by freezing temps; harvestable fall through winter
• Dual harvest — use both roots and leaves
• Centuries of culinary and medicinal use — a staple of traditional Japanese and Chinese cuisine
• Open-pollinated heirloom — save seed year after year

In the Kitchen

• Kimpira Gobo: The classic Japanese preparation — shave burdock and julienne carrots, stir-fry in sesame oil with soy sauce, mirin, and a pinch of chili; earthy, savory, and slightly sweet
• Stir-fry & ohitashi: Parboil roots and leaves; use in stir-fry or dress with soy and sesame for ohitashi
• Tempura: Slice thin and fry in light tempura batter for a crisp, earthy bite
• Pickling: Slice and pickle in rice vinegar with sugar and salt for a traditional Japanese condiment
• Fresh salad: Shave raw roots thin and dress with sesame oil and citrus; pleasant earthy aroma
• Soups & stews: Add chunks to miso soup, nabe, 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.

Other Common Names

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

Growing Notes

Sow in spring or fall in a sunny location in deep, loose, fertile soil — roots need room to grow long. 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; after germination, seedlings develop rapidly. If starting in trays, transplant to permanent location before taproot begins to form. Pinch off flowers as they appear to encourage root production. Mulch or plant shallow-rooted cover crops around plants to suppress weeds. For fall sowing, provide cloches or covers to help plants overwinter.

Harvest: Roots ready in 4–5 months from spring planting. Keep extra soil on harvested roots to prolong freshness.

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