Crosnes
(Stachys affinis)
A perennial root vegetable and member of the mint family, Crosnes (pronounced like cronies) are also called Chinese artichoke and Choraji and are considered a gourmet sensation at upscale restaurants and green grocers alike. The crisp, juicy little tubers can bring up to $40 a pound, retail, and enhance any salad, stir-fry or sauté with their nutty, artichoke-like flavor.
The plants form a mat of attractive, spearmint-like leaves during the summer making them excellent ground covers and can be planted in a flower bed, around a landscape shrub or as a field crop. If allowed to bloom Crosnes produce beautiful purple flowers but, if tuber production is of utmost importance, it is best to shear the foliage down by half or more any time it reaches 11-12" in height. When the foliage turns brown in autumn, the tubers are harvested in the same manner as potatoes with the smallest tubers being left behind to sprout the following spring. Cooking is optional with Crosnes, as they are crunchy and full of juice right out of the ground. Just wipe them clean or briefly soak them in water to remove any dirt, then eat them raw as a snack, throw them in a salad for a radish-like crunch, or pickle them for a real conversation piece. They shine in stir-fried dishes as a crispy alternative to water chestnuts or serve them like the French — steamed and dressed with butter sauce.
The plants form a mat of attractive, spearmint-like leaves during the summer making them excellent ground covers and can be planted in a flower bed, around a landscape shrub or as a field crop. If allowed to bloom Crosnes produce beautiful purple flowers but, if tuber production is of utmost importance, it is best to shear the foliage down by half or more any time it reaches 11-12" in height. When the foliage turns brown in autumn, the tubers are harvested in the same manner as potatoes with the smallest tubers being left behind to sprout the following spring. Cooking is optional with Crosnes, as they are crunchy and full of juice right out of the ground. Just wipe them clean or briefly soak them in water to remove any dirt, then eat them raw as a snack, throw them in a salad for a radish-like crunch, or pickle them for a real conversation piece. They shine in stir-fried dishes as a crispy alternative to water chestnuts or serve them like the French — steamed and dressed with butter sauce.
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