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Crosnes
Crosnes
Crosne, also called Chinese artichoke, Japanese artichoke, knotroot and Chorogi. This is an Asian member of the mint family grown for its unusually shaped edible tubers. The were introduced to Europe in the 1880s (first cultivated in France near Crosne, hence the name) and enjoyed popularity until the 1920s. They have been ‘rediscovered’ lately and it’s popularity has increased here in the U.S. The tubers look a string of misshapen mottled pearls (they are also described as ‘petrified worms). They can be eaten raw, in salads, or stir fried, boiled, baked or in soups. – from www.foodreference.com
Crosne, also called Chinese artichoke, Japanese artichoke, knotroot and Chorogi. This is an Asian member of the mint family grown for its unusually shaped edible tubers. The were introduced to Europe in the 1880s (first cultivated in France near Crosne, hence the name) and enjoyed popularity until the 1920s. They have been ‘rediscovered’ lately and it’s popularity has increased here in the U.S. The tubers look a string of misshapen mottled pearls (they are also described as ‘petrified worms). They can be eaten raw, in salads, or stir fried, boiled, baked or in soups. – from www.foodreference.com
Saelee bought this from the farmer’s market, she swears it’s good when cooked in butter. I think anything cooked in butter might taste good, but these raw, are like turnips with no spice. It’s just a cold little root that looks like something that’s a part of your ear. Anyone know anything about these things?