Chinese artichokes, Stachys affinis, also known as crosnes, mintroot, chorogi, knotroot and artichoke betony, are a perennial herbaceous plant in the Lamiaceae family, which also includes familiar plants like mint and sage. Native to Northern China and cultivated in East Asia, this plant is particularly notable for its edible tubers, which are appreciated for their unique appearance and culinary uses. In Japan, pickled crosnes dyed red with shiso are a traditional New Year food.
The tubers are small, elongated and knobby, resembling ginger root. They usually grow to about 2 to 3 inches in length, and the tubers you receive will be mixed sizes. The plant itself has leaves that are somewhat similar to mint leaves. Each pack contains 10 tubers.
They have a crisp texture and a sweet, nutty flavour, often compared to Jerusalem artichokes or water chestnuts, and are enjoyed both raw and cooked.
Like many root vegetables, Chinese artichokes are a good source of carbohydrates and dietary fiber. They also contain various vitamins and minerals, although specific nutritional information can vary.
This plant is relatively easy to grow and is often cultivated in home gardens. It is hardy to Zone 5, and to Zone 4 with a good layer of mulch. It does best in full sun and can tolerate partial shade, though yields will be lower. It prefers well drained soil that stays evenly moist, as it is not drought tolerant. Being in the mint family, it spreads. Grow it in a large pot or barrel to keep it contained, or harvest from the edges of the patch each year and mulch around it with cardboard and straw to keep it in check. The tubers are typically harvested in late autumn or early winter.
I ship tubers in both spring and fall. When your tubers arrive, plant them right away, or keep them in the fridge in a slightly damp medium until planting time, as they dry out quickly and the fridge keeps them from sprouting early.
Chinese artichokes can be planted any time from fall through spring when the ground isn’t frozen. Fall planting is typically done in mild climates, as the tubers need time to establish roots before the ground freezes. Here are some tips for planting Chinese artichokes in the fall:
Timing: Plant the tubers about 2 to 4 weeks before the first expected frost to allow them to establish.
Soil Preparation: Choose a well draining location and prepare the soil by loosening it and mixing in organic matter.
Planting Depth: Plant the tubers about 2 to 3 inches deep, spacing them about 12 inches apart.
Watering: Water the tubers well after planting to help them settle in, but avoid overwatering to prevent rot.
Mulching: Apply a layer of mulch to protect the tubers from freezing temperatures and to retain soil moisture, especially if a cold snap is coming.
Chinese artichokes can also be planted in early spring if fall planting isn’t possible, but fall planting can often result in an earlier harvest.
How to eat Chinese artichokes? These tubers have a crisp texture and nutty flavour, and can be used in a variety of recipes. They are quite versatile and can be a unique addition to many dishes. Here are some recipe ideas:
- Salads: Slice them raw and add to salads for a crunchy texture. They pair well with leafy greens, vinaigrettes, and other salad vegetables.
- Stir Fries: Dice or slice them and add to stir fries in place of water chestnuts or bean sprouts. They can be combined with a variety of vegetables, meats, and sauces, absorbing flavours while retaining their crunch.
- Pickles: You can pickle Chinese artichokes in a vinegar based brine, perhaps with spices and herbs, to create a tangy, crunchy condiment. They are also excellent lactofermented.
- Roasted or Baked: They can be roasted or baked, either whole or sliced, with a drizzle of olive oil and a sprinkle of herbs and spices, until tender.
- Soups and Stews: Add them to soups and stews where they can contribute a unique texture and flavour, similar to the way potatoes or Jerusalem artichokes are used.
- Steamed or Boiled: Simply steamed or boiled, they can be a delightful side dish, perhaps tossed with a bit of butter or olive oil and herbs.
Here’s a guide on when to harvest Chinese artichokes, how to store them, and what you can do with them.
Harvesting Chinese Artichokes:
Harvest Time: Plants make enough roots to harvest by fall. Chinese artichokes are usually ready to harvest in late fall, typically after the first frost. Like Oca, they grow best during the cooler months, and frost helps sweeten their flavour. You can keep digging from fall through early spring, before the tubers start growing again.
Digging the Tubers: Once the foliage dies back, carefully dig around the base of the plant with a fork or spade to unearth the small, white tubers. They can be quite delicate, so handle them gently. You likely won’t get every tuber, and the ones left behind will regrow next year.
Rinse and Prepare: Spraying the tubers with a hose removes most of the soil. Finish by scrubbing them gently with a brush in the sink, as their irregular shape can make cleaning a bit tricky. They do not need peeling.
Storing Chinese Artichokes:
Short Term Storage: Chinese artichokes are best used fresh, but they can be stored in the refrigerator for about a week. Place them in a breathable bag or container and keep them in the vegetable crisper. Harvested tubers darken quickly when exposed to light and air, so keep them covered and use them soon after digging.
Long Term Storage: Unlike many other tubers, Chinese artichokes don’t store well for long periods out of the ground due to their high water content. To keep them longer, store them in a damp medium like peat moss, in the refrigerator or somewhere cool that won’t freeze. The ground is the best place to keep them, so leave them there and dig them as needed. Just mark the spot with a stick so you know where to clear the snow and dig. Blanching and freezing them is also an option, though the texture may change slightly.
Using Chinese Artichokes:
Raw or Cooked: Chinese artichokes can be eaten raw, offering a crisp, nutty flavour similar to water chestnuts. Cooking softens them slightly while retaining their pleasant crunch.
Blanch, Steam, or Stir Fry: These tubers are great blanched and added to salads or lightly sautéed in a stir fry. You can also steam or boil them for a more tender texture.
Pickling: Due to their crunchy texture, Chinese artichokes are often pickled. This is a great way to preserve them and enhance their flavour.
Soil Protection: In areas with very harsh winters, it’s advisable to mulch the soil where they are planted. This provides extra insulation and helps prevent the ground from freezing too deeply, which could make spring harvesting difficult.
Quality and Flavour: The tubers can maintain their quality and flavour while overwintered in the ground. Some gardeners even believe that the flavour improves after a frost, as with some other root vegetables.
Spring Harvest: As the weather warms up in the spring, you can begin harvesting them as needed. They typically resume growth in the spring, so it’s a good idea to harvest before new growth starts to ensure the best quality.
Pest Considerations: While Chinese artichokes are relatively pest resistant, leaving them in the ground could potentially expose them to soil borne pests and rodents. Regular checks and good garden hygiene can help mitigate these risks.
These tubers are available directly from Garden Faerie Botanicals in the heart of British Columbia, Canada. My heirloom and heritage seeds and tubers are grown naturally, without sprays, chemical fertilizers or manure. These historical, rare, non GMO varieties help preserve biodiversity through open pollination. I grow out every tuber I sell myself, and I guarantee every tuber will sprout, except those eaten by rodents or gophers.
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