If you’re looking for a unique and hardy vegetable to add to your garden, you should consider the gobo root. Known for its nutritious and earthy qualities, this long, brown root is a staple in Japanese cuisine but deserves a spot in gardens everywhere.
It’s also called burdock root, and it’s surprisingly easy to grow. This article will guide you through everything from planting to harvesting and using this wonderful plant.
Gobo Root – Nutritious And Earthy
This heading says it all. The flavor is deep and robust, often compared to an artichoke heart or salsify. But the benefits go far beyond taste. It’s packed with fiber, antioxidants, and important minerals like potassium and magnesium.
Why Grow Gobo in Your Garden?
There are several great reasons to plant gobo root. First, it’s a biennial, meaning you’ll harvest it in its first year. Second, it’s very resilient and can handle cooler climates well. Third, it gives you a long, tasty root and edible stems in its second year if you let some plants flower.
Here are some key benefits:
- Soil Health: Its long taproot can help break up compacted soil, improving drainage for other plants.
- Low Maintenance: Once established, it needs minimal care besides consistent watering.
- Long Storage: Properly harvested roots store for months in a cool, dark place.
- Dual-Purpose: The young leaves and peeled stems are also edible when cooked.
Choosing the Right Variety
Not all burdock is the same. For the best culinary results, you’ll want to select a cultivated variety rather than using wild seeds. The most common types are ‘Takinogawa Long’ and ‘Watanabe Early’. These are bred for tender, less fibrous roots.
‘Takinogawa Long’ is the classic, producing roots up to three feet long. ‘Watanabe Early’ matures a bit faster and is a good choice for shallower soils. You can find seeds at specialty Asian seed suppliers or well-stocked garden centers.
Preparing Your Planting Site
Gobo root needs deep, loose soil to grow straight and long. Rocky or heavy clay soil will cause forked or stunted roots. The ideal is a sandy loam that’s been worked to a depth of at least 24 inches.
Follow these steps to prepare your bed:
- Choose a sunny location. Gobo thrives in full sun but tolerates partial shade.
- Clear the area of all rocks and debris as deep as you can.
- Dig a trench or raised bed that is 24-36 inches deep.
- Mix in plenty of well-rotted compost. Avoid fresh manure, as it can cause root forks.
- Ensure the soil is loose and friable all the way down.
Planting Your Gobo Seeds
Timing is important. Plant your seeds in early spring, as soon as the soil can be worked. You can also do a late summer planting for a fall harvest in milder climates. The seeds need a period of cool weather to germinate well.
Here’s how to plant them correctly:
- Sow seeds ½ inch deep and about 2 inches apart.
- Space your rows at least 18 inches apart to allow for leaf growth.
- Water the bed gently but thoroughly after planting.
- Keep the soil consistently moist until seedlings emerge, which can take 1-3 weeks.
- Once seedlings are a few inches tall, thin them to stand 4-6 inches apart. The thinned greens are edible!
Caring for Your Growing Plants
Gobo is not a fussy plant, but it does have a few key needs. Consistent moisture is the most critical factor. Fluctuating dry and wet periods can make the root tough or cause it to split.
Weeding is also essential, especially when the plants are young. The large leaves will eventually shade out competitors, but early help is needed. A layer of straw mulch can help retain soil moisture and suppress weeds.
- Watering: Provide about 1 inch of water per week. Use a soaker hose for deep, even watering.
- Fertilizing: A side-dressing of compost mid-season is usually sufficient. To much nitrogen will encourage leaf growth over root development.
- Pests and Diseases: Gobo has few issues. Watch for leaf miners or aphids, but they rarely threaten the root. Good air circulation prevents most fungal leaf diseases.
The Art of Harvesting Gobo Root
This is where patience pays off. Roots are typically ready 120-150 days after planting, in mid to late fall. The flavor actually improves after a few light frosts. You’ll know they’re ready when the leaves start to die back.
Harvesting can be tricky because the roots are very long and can break easily. Here is the best method:
- Water the soil deeply the day before to loosen it.
- Use a digging fork, not a shovel, to avoid slicing the root.
- Start digging a wide, deep hole next to the plant, going down at least 18 inches.
- Gently loosen the soil around the root and carefully pull it out. If it resists, loosen more soil from the sides.
If the root snaps, don’t despair. Just dig out the remaining piece—it’s still perfectly good to eat. Freshly harvested gobo root can be quite muddy, so you’ll need to wash it well.
Storing and Using Your Harvest
For long-term storage, don’t wash the roots. Just brush off excess soil and trim the leaves to about an inch. Store them in a box of slightly damp sand or sawdust in a root cellar or cool garage. They can last for 3-4 months this way.
In the kitchen, the first step is scrubbing well with a brush under running water. Then, peel the thin skin with a vegetable peeler. To prevent browning, immediately place the peeled root in a bowl of water with a little vinegar or lemon juice.
Popular ways to enjoy gobo root include:
- Kimpira: A classic Japanese dish of julienned gobo and carrot, sautéed with soy and mirin.
- Soups and Stews: Adds a wonderful earthy depth to broths.
- Pickled: Makes a tangy, crunchy condiment.
- Tea: Dried and sliced gobo root makes a healthy herbal tea.
Saving Seeds for Next Year
If you want to save your own seeds, leave one or two plants in the ground over winter. In their second year, they will send up a tall flower stalk. The flowers are purple and thistle-like, attractive to bees.
After flowering, the seed heads will form. Once they turn brown and dry on the stalk, cut them off. Place the heads in a paper bag and crush them to release the seeds. Store the seeds in a cool, dry place; they remain viable for a few years. Be aware that burdock can self-seed readily, so you might find volunteers if you don’t harvest all the seed heads.
Common Problems and Solutions
Even with this easy-going plant, a few issues can pop up. The most common problem is forked or short roots. This is almost always caused by soil that is too heavy, rocky, or hasn’t been loosened deeply enough.
Bolting (flowering in the first year) can happen if plants experience stress, like extreme temperature shifts or drought. While you can still eat the root, it may be woodier. Choosing a bolt-resistant variety and maintaining even moisture helps prevent this.
Sometimes the roots can be more fibrous than expected. This is usually a result of harvesting to late or inconsistent watering. For the most tender texture, harvest at the recommended time and keep the water consistent.
FAQ About Gobo Root
Is burdock root the same as gobo?
Yes, they are the same plant. “Gobo” is the Japanese name for the cultivated root vegetable, while “burdock” often refers to the wild plant.
Can I grow gobo in containers?
It’s challenging due to the root depth needed. You would need an extremely deep pot (at least 24 inches) and a dwarf variety. A deep garden bed is generally more succesful.
What does gobo root taste like?
It has a distinct earthy, sweet, and slightly pungent flavor. The texture is crunchy when raw and becomes tender when cooked, similar to a carrot but more substantial.
Are the health benefits of gobo root real?
Yes. It is a good source of prebiotic fiber (inulin), which supports gut health. It also contains antioxidants and has been used in traditional medicine for centuries, though you should consult a doctor for medical advice.
Where can I buy gobo seeds?
Look for them at online seed companies that specialize in Asian vegetables. Some larger garden centers may carry them in the herb or international vegetable section.
Adding gobo root to your garden plan is a rewarding experiment. It offers a unique flavor, improves your soil, and connects you to a wider world of culinary traditions. With its minimal care requirements and high yield, it’s a vegetable that truly gives back more than it asks for. Give it a try this season and enjoy your own homegrown, nutritious and earthy harvest.