Burdock Chiko is a Japanese heirloom root vegetable grown for its earthy, gently sweet flavor and satisfying texture. This Chiko type is valued for its more manageable root form compared with long-rooted burdock varieties, making it a practical choice for gardeners who want to grow gobo at home. The long, edible roots are a natural fit for Japanese-inspired cooking, including savory stir-fries, soups, stews, pickles, and thinly sliced side dishes. Give this crop deep, loose soil and steady moisture, then harvest the roots while they are young and tender. This packet contains 100 non-GMO, heirloom seeds.

Germination Rate: 85%. Test Date: 6/26. WILL.

Texas Minimum Germination Rate: 55%

Why Choose Burdock Chiko?

• Japanese Culinary Favorite: Grow a traditional gobo crop for home cooking, Japanese-inspired meals, and adventurous garden-to-table dishes.
• Earthy, Gently Sweet Flavor: Harvest roots with a distinctive savory flavor that pairs well with soy, sesame, ginger, garlic, and other bold seasonings.
• Manageable Root Form: Chiko is a practical choice for home gardeners who want burdock without committing to the longest-rooted types.
• Versatile Harvest: Use the roots fresh, simmered, stir-fried, pickled, or added to soups and stews.
• Heirloom Seed: Grow a non-GMO heirloom variety and enjoy the satisfaction of raising a less-common root crop from seed.

Planting Tips for Success

• Choose Full Sun: Plant in a sunny location with loose, deep, well-drained soil so the roots can develop with minimal obstruction.
• Prepare the Soil Deeply: Remove rocks, hard clods, and compacted layers before sowing. Work in compost, but avoid fresh manure that can encourage forked roots.
• Sow Directly: Burdock develops a taproot and is best sown directly in the garden or in a deep container rather than transplanted.
• Cover Lightly: Plant seeds according to the packet directions and keep the seedbed evenly moist through germination and early growth.
• Thin Seedlings: Thin plants while they are young to provide room for root development and airflow through the foliage.
• Water Consistently: Maintain even moisture, especially while roots are sizing up. Avoid repeated drought stress that can reduce tenderness.
• Feed Moderately: Use fertile soil and apply a balanced root-crop fertilizer according to label directions. Excess nitrogen can produce leaves at the expense of roots.
• Control Weeds: Keep the planting free of weeds while seedlings establish. Mulch lightly after plants are growing to conserve moisture.
• Harvest Young: Dig roots while they are tender and before they become overly mature or woody. Loosen the soil deeply before lifting to reduce breakage.
• Container Growing: Use a deep container filled with loose potting mix and ensure it has drainage holes. Shorter-rooted Chiko types are more practical for deep-container growing than long burdock types.

Why Choose David's Garden Seeds®

• Veteran-Owned: Support a Veteran-owned seed company committed to helping gardeners grow with confidence.
• GO TEXAN Certified: David's Garden Seeds® is a member of the GO TEXAN agriculture program.
• Integrity Pledge: We stand behind our commitment to seed quality and honest information through our Safe Seed Integrity Pledge.
• Vegetable Seed License: Our vegetable seed offerings are handled with the care expected by home gardeners, growers, and seed-saving families.
• Great Customer Service: We are here to help you enjoy a more successful and rewarding growing season.

Cooking Methods

• Kinpira-Style: Julienne young roots and sauté them with soy sauce, sesame, ginger, or other seasonings for a classic Japanese-inspired side dish.
• Stir-Frying: Slice or julienne burdock and cook it with carrots, mushrooms, greens, tofu, or your favorite protein.
• Soups and Stews: Add peeled slices to broths, miso-style soups, stews, and simmered dishes for earthy depth.
• Pickling: Preserve tender roots in a tested pickling brine for a crisp, savory accompaniment.
• Roasting: Toss peeled pieces with oil and seasonings, then roast until tender with lightly browned edges.
• Steaming: Steam slices until tender and serve with sesame, citrus, herbs, or a light sauce.
• Fresh Preparation: Peel and cut roots promptly after harvesting, then place them in water with a little acid if needed to help limit browning during preparation.

Order Burdock Chiko Seeds Today

Grow earthy, gently sweet Burdock Chiko roots for stir-fries, soups, pickles, stews, and Japanese-inspired home cooking.

Nutritional Information

Approximate nutrition for 1 cup of raw sliced burdock root. Values vary with growing conditions, harvest maturity, and serving size.

• Calories: Approximately 110
• Total Fat: Approximately 0.2 g
• Sodium: Approximately 5 mg
• Total Carbohydrate: Approximately 26 g
• Dietary Fiber: Approximately 5.7 g
• Total Sugars: Approximately 2.4 g
• Protein: Approximately 3.4 g
• Potassium: Approximately 8% Daily Value
• Magnesium: Approximately 10% Daily Value
• Vitamin B6: Approximately 18% Daily Value

Important Disclosures

• Variety Disclaimer: Root length, shape, flavor, maturity, yield, and performance vary with climate, soil depth, light, moisture, temperature, and care.
• Seed Storage: Store unused seeds in a cool, dry place away from moisture, heat, and direct sunlight.
• Planting Zones: Follow local planting dates for your region and provide enough growing time for roots to size up before severe weather.
• Food Safety: Wash and scrub harvested roots thoroughly, peel as desired, and use safe, tested procedures when pickling or preserving produce.
• Allergy Awareness: People with known sensitivities to burdock or related plants should use caution and consult a qualified health professional with questions.

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Sesame-Ginger Burdock Chiko and Carrots

Serves: 4 as a side dish. Prep: 15 minutes. Cook: 12 to 15 minutes. This recipe uses harvested Burdock Chiko roots, not the seeds in this packet.

Ingredients

• 2 cups scrubbed and peeled Burdock Chiko root, cut into thin matchsticks
• 1 medium carrot, cut into thin matchsticks
• 1 tablespoon neutral cooking oil
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon water
• 1 teaspoon brown sugar or honey
• 1 teaspoon toasted sesame oil
• 1 tablespoon toasted sesame seeds
• Optional: sliced green onion or a pinch of red pepper flakes

Directions

1. Scrub the freshly harvested roots thoroughly and peel if desired. Cut into thin matchsticks. Place the cut burdock briefly in a bowl of cold water to limit browning, then drain well.
2. Mix the soy sauce, water, and brown sugar or honey in a small bowl.
3. Heat the neutral oil in a skillet over medium heat. Add the burdock and carrot and cook for 7 to 9 minutes, stirring often, until the roots begin to soften.
4. Add the ginger and cook for 30 seconds. Pour in the sauce and cook for 3 to 5 more minutes, stirring, until the roots are tender-crisp and the liquid has mostly reduced. Add a splash of water if the pan dries before the burdock is tender.
5. Turn off the heat and stir in the sesame oil. Sprinkle with sesame seeds and optional green onion or pepper flakes. Serve warm alongside rice or tofu.

For thicker or more mature roots, slice more thinly and allow additional cooking time. Refrigerate leftovers promptly in a covered container and use within 3 to 4 days.