Learn All About Crosnes

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Crosnes (Stachys affinis), also known as Chinese artichokes or chorogi, are a gourmet sensation at upscale restaurants and green grocers, and they're not to be missed by adventurous eaters and market gardeners alike
Crosnes (Stachys affinis), also known as Chinese artichokes or chorogi, are a gourmet sensation at upscale restaurants and green grocers, and they're not to be missed by adventurous eaters and market gardeners alike
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A potted planting of crosnes shows the spearmintlike foliage.
A potted planting of crosnes shows the spearmintlike foliage.
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Cooking is optional with crosnes, as they are crunchy and full of juice right out of the ground. Wipe them clean or briefly soak them in water to remove any dirt.
Cooking is optional with crosnes, as they are crunchy and full of juice right out of the ground. Wipe them clean or briefly soak them in water to remove any dirt.

All About Crosnes

They’re about the size of a chess piece, and they look like micro-mini Michelin men. Their French name, crosnes, is pronounced “crones,” which brings an image of gnarly, old women to mind. Why should you care? Crosnes (Stachys affinis), also known as Chinese artichokes or chorogi, are a gourmet sensation at upscale restaurants and green grocers, and they’re not to be missed by adventurous eaters and market gardeners alike. The crisp, juicy little tubers bring up to $40 a pound, retail, and enhance any salad, stir-fry or sauté. Market potential abounds, as food magazines and television cooking shows tout the tuber’s tasty trendiness. Plus, the little delights are easy to grow and fun to eat.

A perennial root vegetable and member of the mint family, crosnes can be planted in a flower bed, around a landscape shrub or as a field crop. Plants form a mat of attractive, spearmint-like leaves during the summer. When the foliage turns brown in autumn, the tiny tubers are harvested in the same manner as potatoes.

Cooking is optional with crosnes, as they are crunchy and full of juice right out of the ground. Wipe them clean or briefly soak them in water to remove any dirt. They are too tiny to peel, and much of their flavor is in the skin anyway.

Eat crosnes raw as a snack. Throw them in a salad for a radishlike crunch. Or pickle them for a real conversation piece. They shine in stir-fried dishes as a crispy alternative to water chestnuts. A piece of fish with crosnes and asparagus tips sauteed in garlic and olive oil makes for a fast, attractive gourmet entree, or serve them like the French — steamed and dressed with butter sauce.

  • Published on Feb 1, 2004
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