Chinese Artichoke - Japanese Chinese Artichoke 50 grams

The Crosne, sometimes called Japanese artichoke, is cultivated for its white, slightly swollen rhizomes. These tubers have a flavour similar to Jerusalem artichoke, salsify, and artichoke heart. Plant the rhizomes in March-April and harvest them throughout the winter.

The crosne is a small, slightly swollen white tuber. The harvest is not very abundant, but the subtle and delicate taste of the crosne will encourage 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 50cm (12 to 20in) in height. In terms of cooking, crosnes do not need to be peeled and just need to be brushed to remove any soil residues. After cooking, they have a flavour reminiscent of Jerusalem artichoke, salsify, and artichoke heart. They can be consumed fried, sautéed, in gratins, or cold in salads.

Planting is done using rhizomes, which are planted in the ground in March-April.

Harvesting: Crosnes are harvested as needed when the foliage has disappeared. 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 spread the harvests from November to March.

Storage: Crosnes should be consumed quickly, within two days of harvest. Leave them in the ground if you don't have an immediate need for them.

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