Ukrainian plant breeders are finalizing the registration of the country's first domestically developed variety of edible burdock. The variety is being tested by researchers at the Mayak Experimental Station of the Institute of Vegetable and Melon Growing (NAAS) in Chernihiv region and is expected to be submitted to the national register later this year.
Until now, burdock selection in Ukraine has focused only on medicinal use. The new vegetable variety features a straight root, lower vegetative mass, and more compact plant structure, qualities that improve its market appeal.
The plant's young leaves and petioles can also be eaten in spring. The root is suitable for autumn and winter consumption and can be stored or regrown indoors for fresh greens during the cold season.
Burdock is a biennial crop with particular value for people with diabetes due to its high inulin content (around 7% in the new variety). Inulin is a natural prebiotic that helps regulate blood sugar and cholesterol levels. The root and leaves can be used in salads, teas, or cooked.
The new variety was bred from genetic material originally sourced from Japan, using polycross hybridization and years of trait selection.
Source: superagronom.com
