A CHINESE VEGETABLE POTPOURRI - Growing Chinese Vegetables in Your Own Backyard - page 98

numerous but comparatively inconspicuous, quickly turning into burrs if allowed to go
to seed. The slender, carrot- or parsnip-shaped roots can grow as long as 4 feet. Most of
the time they will grow about 24 inches long. They are brown with white flesh.
How to Grow
Getting started. The mature roots are ready about two and a half months after planting,
so an early-spring planting will give you a fall crop. If allowed to winter over, burdock
(like Jerusalem artichokes) will be one of your earliest root crops. You can also plant in
late fall for spring use. Burdock roots grow best in average, sandy loam with a pH near
neutral. Dig deep, down to at least 24 inches, when preparing the soil to accommodate
the long roots. Incorporate compost and a balanced fertilizer (ideally one such as 4-6-6
in which the first number — nitrogen — is lower than the other two). Avoid high-ni-
trogen fertilizers, which promote leafy growth, since burdock is grown primarily for its
roots.
Planting. Although the plant is very hardy and winters over almost everywhere, the
seeds need warmth for germination. To speed germination, soak seeds in fairly warm
water and leave in a warm place overnight. The next day, drain and sow immediately.
Sow seeds ½ to 1 inch deep, about 6 inches apart and in rows 20 inches apart.
Growing needs. Mulch so you aren't tempted to overwater, which would give you good
top growth but keep the roots smaller than ideal. Keep the flowers picked off so the
plant doesn't go to seed. You don't want this vegetable reverting to its wild state.
Pest potential. Pests and diseases don't trouble this plant much. If your area has nemat-
odes, plant marigolds thickly through your vegetable garden and plow under in the fall
when preparing the soil for winter.
DID YOU KNOW?
Like Jerusalem artichokes, burdock roots are very high in inulin (a polysaccharide). The dry weight of
inulin in a mature root can run as high as 45. Since inulin is acceptable in diabetic diets, this is a welcome
addition to the menu for those who are limited in the carbohydrates they can eat.
The root has diuretic properties and has therefore been used in the treatment of some kidney diseases.
Its somewhat pungent flavor and availability in early spring make it inevitable that people have esteemed
it as a “blood purifier” or tonic. Since it is rich in iron and zinc and supplies smaller quantities of several
vitamins and minerals, its reputation as a tonic may have some merit.
How to Harvest
For immature plants. Gather young leaves and young shoots in the spring. For a spe-
cial treat, gather the young shoots with their tiny roots attached; cook the two together
like baby beets with greens.