We ended up at a farm and garden type store last week, and I came across a seed-share. I didn't have any seeds to leave, but I did take just a few. I found some Italian string beans from a local lady's garden, and also some edible burdock. Now, I don't blame you if you don't know what it is. We didn't either.
“Salada Musume – (100 days) This early variety is a light skinned edible burdock or gobo that grows 12”-16” deep. It is easier to harvest because it is shorter in length than most gobo varieties, making it very suitable for home gardening. In Japan, this light skinned gobo is used fresh for salad and has a nice earthy aroma. Sow seeds in spring or fall in deep, sandy soil. Prepare rows 24”-36” apart in fertile, well-drained soil. Plant each seed 1/2”-3/4” deep and 2” apart. Thin seedlings 4”-6” apart. Prepare root by scraping the skin with a sharp knife and cut root into match-stick size. Blanch and dress with a mixture of a little mayonnaise, vinegar, sugar, salt and sesame seed. This gobo can also be cooked and is the main ingredient for “kimpira,” made with sautéed burdock and carrots.”
We were in Lloyd Center for a movie when we passed by the elevator. The ad on the doors was so awesome, and just up our alley:
More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!LEARN MORE