Stachys affinis

The Crosne, sometimes called Japanese Crosne, is cultivated for its white, slightly swollen rhizomes. These tubers have a flavor similar to Jerusalem artichokes, salsify, and the heart of an artichoke. Planting in April-May and harvesting throughout the winter.

The crosne is a small, white tuber, slightly swollen. The harvest is not very abundant, but the subtle and delicate taste of the crosne encourages its cultivation in the vegetable garden. A traditional food in China and Japan, the crosne owes its name to a village in Essonne, where it was first cultivated in Europe at the end of the 19th century.

The crosne belongs to the Lamiaceae family, like mint, whose foliage is similar. The plant measures 30 to 50 cm (12 to 20in) in height. In terms of cooking, crosnes do not need to be peeled and just need to be brushed to remove excess soil. After cooking, their flavor is reminiscent of Jerusalem artichokes, salsify, and the heart of an artichoke. They can be consumed fried, sautéed, in gratins, or cold in salads.

Harvesting: Crosnes are harvested when the foliage has disappeared, as needed. Gently dig them up with a garden fork. Resistant to cold (except in regions with very harsh winters), crosnes can remain in the ground throughout the winter. You can thus space out the harvests from November to March.

Storage: Crosnes should be consumed quickly, within two days of harvesting. Leave them in the ground if you don't need them immediately.

Gardener's tip: We recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which helps keep the soil moist, also reduces weed growth. Additionally, a thick mulch will make harvesting easier during the winter period.