Botanical Name: Stachys affinis
Some other names: crosne, chorogi, knotroot
How to grow it:
Chinese artichoke (Stachys affinis), also called crosne or chorogi, is a low‑growing perennial herb that forms mats of lush green foliage through spring and summer. Come winter, the leaves die back – and that’s when you dig up the real treasure: clusters of knobbly, pearl‑white tubers hiding just under the soil.
Native to China and Japan, it’s happiest in cool and temperate climates but will grow in warmer zones too if given some shade and water. It tolerates full sun but prefers a moist, partly shaded spot where it can spread.
This is a plant that likes to roam – it will happily sprawl and creep further than you expect, and once it’s in, it’s hard to get out. (I learned this the hard way!) For that reason, I now grow it in contained areas or large pots, which also makes harvest easier.
Chinese artichoke isn’t fussy about soil but does best in loose, well‑dug earth so the tubers can form easily. It’s drought tolerant, but you’ll get a better crop with regular watering. Propagation couldn’t be simpler: any chunk of root will grow, but the best time to plant is early spring, giving the plant a full growing season before harvest in winter.
Herbal & Nutrient Value
Chinese artichoke isn’t a powerhouse like kale or spinach, but it still brings value to the table. The tubers are low in calories, a good source of dietary fiber, and contain small but useful amounts of vitamin C and iron.
In traditional Chinese medicine, crosne has been used as a gentle tonic for digestion and overall vitality. Its fiber content can help keep digestion regular, and there’s talk of mild anti-inflammatory and antioxidant compounds, though it’s mainly grown for its unique texture and novelty rather than deep medicinal value.
Traditional and Home Remedies
Raw tubers in vinegar – Consumed in Japan and Korea as a digestive tonic before meals
Boiled and mashed – Used with ginger to soothe upset stomachs
Pickled Crosnes – Eaten traditionally to stimulate appetite and aid digestion
Roasted tubers with turmeric – Consumed in Chinese folk remedies to support kidney vitality
Tubers mashed and applied topically – Said to reduce swelling or irritation from insect bites (anecdotal)
Using It in the Kitchen
Chinese artichokes are as much about the crunch as the flavour. They have a mild, nutty taste – somewhere between a water chestnut and a new potato – and a texture that stays crisp even with light cooking. Quite a novelty for guests!
All they really need is a good scrub (an old toothbrush works perfectly) – no peeling required. Eat them raw for a crunchy snack, toss them into salads, or use them as little “veggie dippers” for hummus or dips. They’re also great lightly sautéed, tossed in stir‑fries, or added to soups, curries, or casseroles where they keep their snap.
Simple recipe ideas:
– Crunchy Salad Add‑In – scrub clean and toss raw tubers into salads for bite and texture.
– Quick Stir‑Fry – sauté with garlic, soy, and ginger for 2–3 minutes.
– Winter Soup Topper – drop whole tubers into soup for a crunchy surprise.
– Butter‑Glazed Crosnes – sauté in butter and herbs until just golden, serve as a side.
– Pickled Chinese Artichokes – pickle in vinegar and spices for a tangy snack.
Other Uses
Chinese artichoke is mostly about the tubers, but the lush green foliage makes a nice groundcover in the growing season, shading soil and suppressing weeds.
Why it’s a survival plant:
Incredibly hardy, easy to propagate, tolerant of drought, and reliably producing food every winter. Plus, the quirky little tubers bring some novelty and variety to the table.
