This section is from the book "The Gardener's Monthly And Horticulturist V26", by Thomas Meehan. See also: Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long.
A correspondent of the Garden says: " In a recent number of the journal of the French National Horticultural Society M. Dyboursk communicates the result of experiments made with Gobo, a species of Burdock, the root of which is much eaten in Japan. The seed was sown early in June in the open air in rich sail, the young plants being eventually thinned out to about one foot apart. In the course of three months the roots had attained the length of two feet and were proportionately thick. Cooked in the manner of salsafy, they were found to be excellent, having much the flavor of cardoons. M. Dyboursk has formed a high opinion of this Japanese vegetable, as, owing to its easy culture and the short time it takes to develop, it will, he thinks, prove of greater value than salsafy or scor-zonera, being much superior to them in flavor. Will some of your Scotch correspondents inform me whether the root of the common Burdock is ever eaten as a vegetable in Scotland? and if so, which species? There are two closely resembling each other, Arctium Lappa and A. Bardana, the latter the Bardane of the French, supposed to be eaten in some parts of France. Potentilla anse-rina, a wayside species, with handsome silvery leaves, is also said to be eaten in Scotland, but I have never yet met with a Scotchman who had eaten of any of these plants".