Product Review

Sowing Crosnes can be planted in a flower bed, around a landscape shrub or as a field crop. And in pots of course. It is a member of the mint family and reproduces like that. They need to be grown in a fully sunny site with a deep, light-textured, humus-rich soil. Maintenance Crosnes need adequate moisture and freedom from weed competition in order to produce tubers that are usable. Harvesting When the foliage turns brown ~ around mid-October to November ~ gather the tiny tubers, like Jerusalem artichokes, through the winter right from the garden (or pots). Recipes Crosnes shine in stir-fried dishes as a crispy alternative to water chestnuts. But cooking is optional, as they are crunchy and full of juice right out of the ground. Eat crosnes raw as a snack. In a salad for a radishlike crunch. Or pickle them. The flavor of the stem tubers is delicate, and they can be prepared similarly to Jerusalem artichokes in cooking. It is used as a vegetable, in salad compositions, but more so as a garnish. It has a nutty, artichoke-like flavor. In Chinese and Japanese cuisine, the Chinese artichoke is primarily pickled. In particular, its tuber is a part of Osechi, cooked for celebrating Japanese New Year. Dyed red by leaves of red shiso after being pickled, it is called Chorogi. In French cuisine, its cooked tuber is often served alongside dishes named japonaise or Japanese-styled.