Crosne, Japanse Andoorn plant
Crosne (Stachys sieboldii)
Crosne, Japanese arboretum, Chinese artichoke, Japanese potato are some of the many names of the Stachys sieboldii. A plant with an edible tuber.
This funny tuber, ± 1cm in diameter and 2 to 3 cm long, is from a herbaceous, originally North Chinese plant that was introduced to Europe at the end of the nineteenth century by someone from Crosne, a town near Paris. They never really broke through, but lately you come across them more often in trendy restaurants and toko's.
Above ground it is a beautiful 50cm high plant with mint like leaves with purple flowers.
Crosne grow guide
Crosne is a tough perennial, hardy plant that likes to spread itself in width. The plant grows very easily in many different conditions. Crosnes prefer to grow in the ground, 25 cm apart, but beware of overgrowth. Large deep pots are a good alternative.
Crosne tubers can be harvested in late fall (from about late October) as soon as the leaves begin to die.
Simply dig into the ground and pull up what you need when you need it. They can be kept much longer in the ground than in the refrigerator.
Make sure the tubers are clean before you use them in the kitchen. You can briefly stir-fry, deep-fry, blanch or eat them raw. Much longer than a minute (or two) is a shame, because then you lose the crunchy texture (like a radish). The subtle flavor is nutty and reminiscent of Jerusalem artichoke or artichoke. In China and Japan, crosne is often pickled with vinegar.
- 500 grams of crosnes, cleaned and sliced into pieces
- 350ml of water
- 225 ml rice vinegar
- 100 grams of sugar or 100ml mirin
- Little salt
- Put cut crosnes in a preserving jar or other closed jar.
- Bring the rest of the ingredients to the boil.
- Pour the brew into the crosnes.
Make sure the crosnes are completely liquid submerged. If necessary, use something to keep them submerged.
- Let cool before closing the jar.
- Keep at room temperature for 12 hours and then place in the refrigerator for up to 3 months.