Ukrainian Scientists Create the First Edible Burdock Variety with High Inulin Content
At the research station “Mayak” in the village of Kruty, Chernihiv region, work is being completed on the registration of the first edible burdock variety in Ukraine. This breakthrough by Ukrainian breeders opens up new possibilities in functional nutrition, as burdock was previously grown in Ukraine solely as a medicinal plant.
This is reported by AgroReview
Features of the New Edible Burdock Variety
The Ukrainian edible burdock differs from its wild and medicinal counterparts by its compact plant form, straight root, and lower vegetative mass. An important advantage is the high inulin content – a natural prebiotic that promotes the growth of beneficial gut microflora, improves digestion, and helps regulate blood sugar levels. This makes the product particularly valuable for people with diabetes.
“Firstly, it has a straight, rather than branched root, less vegetative mass, and compactness of the plant,” explains Alexander Poznyak, a junior researcher at the “Mayak” research station and developer of the first domestic edible burdock variety. “Its main advantage is the marketability of the root.”
All parts of the plant can be consumed – from leaves and petioles to the root. Young leaves and petioles are perfect for spring salads, while the root can be used in salads, teas, or cooked, boiled, or fried. Petioles can be prepared like asparagus, and to remove bitterness, it is recommended to boil the burdock beforehand. The plant is biennial and seasonal, but after harvesting, the roots can be stored in sand, and in winter, fresh leaves for salads can be grown on a windowsill.
Breeding and Future Prospects
The variety was developed over several years using the polycross method, which allowed for the combination of the best morphological and biological traits from different forms of the plant. The basic genetic material for breeding was brought from Japan, a country with a long tradition of using burdock in food. The inulin content in the new variety reaches 7%.
The plant is undemanding in terms of cultivation; however, it requires sufficient moisture to produce juicy leaves and roots. Edible burdock has not yet been widely cultivated in Ukraine, but in Asian countries, particularly Japan and China, it is actively used in cooking and is also grown in Russia for the Asian market.
In addition to edible burdock, breeders in Kruty plan to register two other less common vegetables this year – multi-tiered onions and edible chrysanthemums. The introduction of new varieties will contribute to the expansion of the range of functional food products in the Ukrainian market and enhance the country’s food security.
