I planted these in August 2007, overwintered and harvested a few this spring. Quite tasty but we mixed them all up so I'm not sure which tasted like what -- saving seeds for next year. Takinogawa Burdock (right), Noir De Russie Scorzonera (middle) and Half-long Hamburg Parsley (left). From Fedco Seeds.
I've wondered how these veggies would do in the South. I'm a bit warmer than you, but thought maybe these might be winter crops. Parlsey root I'm not so wild about, but I do like Scorzonera and have eaten Burdock prepared at a restaurant but don't know what it tastes like standing alone.
Did you start your seed in containers and transplant?
GGG
Nope - just seeded direct and watered every day -- like carrots, kind hard to get going in the heat.
GGG, I'm not far from you (Upstate SC between Greenville and Anderson) and I have what I'm told is Burdock growing without my help :). It starts in the spring, and dies back in the fall. Oddly (to me) it is growing under a Black Walnut tree. Haven't dug it up yet, but it seems to be about the right size, so maybe this week.
edited because I can't type...
This message was edited May 8, 2008 8:24 AM
