Chinese Artichoke Tubers

Chinese artichoke, Stachys affinis, is 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.

The tubers are small, elongated, and knobby, resembling ginger root. They usually grow to about 2-3 inches in length. The plant itself has leaves that are somewhat similar to mint leaves.

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 prefers well-drained soil and can tolerate partial shade. The tubers are typically harvested in late autumn or early winter.

How to eat Chinese artichokes? These tubers have a crisp texture and nutty flavour, 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:

1. Salads: Slice them raw and add to salads for a crunchy texture. They pair well with leafy greens, vinaigrettes, and other salad vegetables.

2. Stir-Fries: Dice or slice them and add to stir-fries. They can be combined with a variety of vegetables, meats, and sauces, absorbing flavours while retaining their crunch.

3. Pickles: You can pickle Chinese artichokes in a vinegar-based brine, perhaps with spices and herbs, to create a tangy, crunchy condiment.

4. 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.

5. 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.

6. 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.

Chinese artichokes (Stachys affinis), also known as crosnes or knotroot, are small, crunchy tubers often grown for their unique appearance and delicate flavor. Here’s a guide on when to harvest them, how to store them, and what you can do with them.

Harvesting Chinese Artichokes:
Harvest Time: 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 flavor.
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.
Rinse and Prepare: Wash the tubers thoroughly to remove the soil. You can scrub them gently with a brush, but their irregular shape can make cleaning a bit tricky.

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.
Long-term Storage: Unlike many other tubers, Chinese artichokes don’t store well for long periods due to their high water content. If you need to keep them longer, blanching and freezing them is 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 flavor 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. The collection features heirloom and heritage seeds that are personally cultivated organically without the use of any chemicals. Emphasizing historical, rare, non-GMO seeds, this selection preserves biodiversity through open-pollination.