Propagation
Sow fresh seed when ripe and prick out when large enough to handle. Pot up into larger containers or plant directly into a prepared bed.

Botanic information
Leaf: The large oval leaves have a cordate base and an obtuse apex with an undulating toothed margin. They form a basal rosette at first then smaller ovate leaves appear alternately along the dull green stems. The upper surface is green-pubescent and the underside is greyish-downy and the petiole is up to 300 mm (1 ft) long.

Flower: The small purplish tubular disk florets are arranged in a dense capitulum, these inturn are arranged in a loose corymbose cluster that is held above the foliage and appears during summer.

Fruit: The small oblong achene is compressed with a wrinkled pappus that has several rows of rough hooked bristles.

Note
The roots may be eaten raw or cooked the same way as carrots and is commonly used in stir fries particularly in Japan. The young leaf stalks may also be harvested during spring and used as a vegetable. 

Burdock has also being used in traditional European medicines for the control of skin diseases, rheumatism and numerous other ailments.