Crosne plant (Japanese maple)

Description

Crosne (Stachys sieboldii), Japanese thorn, Chinese artichoke, Japanese potato are some of the many names of Stachys sieboldii. A plant with an edible tuber.

This funny little tuber, ± 1cm in diameter and 2 to 3 cm long, is from a herbaceous, originally North Chinese plant that was imported into Europe as early as the end of the nineteenth century by someone from Crosne, a town near Paris. They never really broke through but lately you've been seeing them more and more in trendy restaurants and tokos.

Above ground it is a beautiful 50cm tall plant with minty leaves with purple flowers.

Crosne Breeding Guide

Legs

Crosne is a tough perennial, hardy plant that likes to spread itself wide. It grows very easily in many different conditions. Crosnes prefer to grow in the open ground, 25 inches apart, but beware of proliferation. Large deep tub is a good alternative.

Crosne tubers can be harvested in late fall (from about the end of October) once the leaves begin to die.

Harvesting

Simply dig into the ground and pull up what you need and when you need it. They keep much longer in the ground than in the refrigerator.

Prepare

Make sure the tubers are thoroughly clean before using them in cooking. You can wok them briefly, deep fry them, blanch them, or eat them raw. Much longer than a minute (or two) is a waste, as you will lose the crunchy texture (like that of a radish). The subtle flavor is nutty and reminiscent of Jerusalem artichoke or Jerusalem artichoke. In China and Japan, crosne is often pickled in colorful vinegar.

Pickling tip

• 500 grams of crosnes, cleaned and cut into pieces
• 350ml of water
• 225 ml rice vinegar
• 100g sugar or 100ml mirin
• Bit of salt

Prepare

1. Put sliced crosnes in a weck jar or other sealed container.
2. Bring the rest of the ingredients to a boil.
3. Pour the brew by the crosnes.
4. Make sure the crosnes are completely liquid submerged. If necessary, use something to keep them submerged. Allow to cool before closing the jar.
5. Store for 12 hours at room temperature and then place in the refrigerator for up to 3 months.