Crosne: its origins
To discover
August: what are the seasonal vegetables and fruits?
Native to Asia,
crosne
(
Stachys affinis
) - also called
Japanese crosne
or
Chinese artichoke
- is a winter vegetable.
It was imported to France at the end of the 19th century and cultivated for the first time in the village of Crosne en Essonne.
Hence its name !
Quickly becoming popular in France, it has lost ground on the plates since the end of World War II.
The crosne belongs to the
lamiaceae
family
.
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How to recognize it?
The crosne is a
rhizomatous
plant
(whose underground stem is perennial).
The tuber, small in size (3 to 5 cm), develops in strings on its underground stems.
The crosne is easily recognizable by its pearly white color and ringed shape.
It may look like a caterpillar or a big worm.
Where and how to plant it?
The crosne flourishes in temperate regions.
It should be
planted between February and April
, in light and loose soil, even a little sandy.
The soil should be well drained.
This hardy plant does not require a lot of maintenance and appreciates exposure to the sun.
However, it needs a regular supply of water, without excess.
It is necessary to mulch in case of strong heat.
The tubers will be planted by 3 or 4 in pockets, between 10 and 20 cm deep.
Leave 40 to 50 cm of space between the plants.
In late summer, hilling (creating a mound of earth around the plant) can help tuber formation.
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When to harvest your crosnes?
The crosne harvest begins in October or November and will continue throughout the winter.
The stems must be desiccated.
This root vegetable is therefore
eaten from November to March
.
To dig it up, proceed as for potatoes, with a spade.
Wash and consume the skulls quickly because they dehydrate quite quickly.
The fresh crosnes are firm and pearly white and unblemished.
How to cook it?
Crosne is renowned for its
nutty taste
, reminiscent of artichoke or salsify.
It will keep for two or three days in the refrigerator.
To
wash them
, one technique consists of placing them in a cloth with coarse salt and rubbing them.
They can also be soaked in water before being rubbed by hand.
Then cook them in salted water for 5 to 15 minutes, depending on the quantity.
They can then be returned in butter.
But they can also be cooked as a gratin, mash, etc.
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Be careful, this root vegetable contains stachyose, a molecule that can cause digestive disorders.
You should not eat too much of it at once.