- Sow from March in rows 40-90 cm apart. Thin later to a distance of 15 cm between plants.
- Sow in spring and harvest the 30-60 cm long roots in autumn.
- The roots can be used in many dishes, like soups, veggie-burgers, or Kinpira style with carrots.
- Rinse, chop and saute it as you would a carrot. It is also delicious simmered in soup.
- Don't peel the roots but brush clean as the peel has a very beneficial effect on your health.
40 seeds Cert. Org (GB-ORG-6)
Braised burdock (gobo) root - traditional Japanese dish
- 1/2 lb gobo (burdock root)
- 1/4 lb carrot, peeled and cut into short and thin strips
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1 tsp sesame seeds
- 2 tsps vegetable oil
- Shred gobo into very thin strips.
- Soak the gobo strips in water for a while and drain well.
- Heat vegetable oil in a frying pan, and fry gobo for a couple minutes.
- Add carrot strips in the pan and stir-fry them.
- Add sugar and vinegar and stir-fry until the liquid is gone.
- Season with soy sauce.
- Turn off the heat. Sprinkle with sesame seeds to serve.