It’s strange form, a cross between a large worm and a caterpillar probably doesn't help the crosne, or Chinese artichoke’s, popularity. However, in the past, this root vegetable had it’s moment of glory, and is an excellent winter vegetable.
Originally from Asia, the Stachys affinis was named Crosne after the village in the Essonne where it was introduced in 1882. During the two world wars, the crosne’s energetic qualities made it a good replacement for potatoes when the harvests were requisitioned.
Crosne strangely does not contain any lipids, making it a very healthy vegetable, with 75 calories per 100 grams. Crosne is also an interesting source of trace elements and notably phosphorus which intervenes in energy production. It’s potassium and calcium content are good for muscle functioning, the back and notably the heart. However, crosne can also create flatulence due to the presence of scathes, a molecule that is hard to digest.
This rustic root vegetable is easy to grow and resists disease. It is harvested from December to February. They should be white, firm and rounded which ensures their freshness, as it is a vegetable that does not keep well. Ideally it should be prepared as soon as it is harvested. To prepare it, the vegetable should be rubbed with coarse salt to remove the film covering, then rinsed before cooking in water or steamed. It can then be fried, sautéed, enjoyed as a salad or a soup.