The variety is Takinogawa Long, an heirloom burdock grown for its long roots. Roots develop slowly and exceed a foot in deep, loose soil, with bittersweet flavor. Young roots, leaves and stalks can be eaten raw or cooked; mature roots are cooked.
Sow 1/2 inch deep; soaking overnight aids sprouting. Sprouts in 4-10 days at 65-75°F soil. Direct sow in spring when soil reaches 65°F, 3-4 inches apart. One packet plants a 5-6 foot single row. Harvest from fall into spring by digging deeply around roots. Packet holds 25 seeds.
