Crosne of Japan

The crosne of Japan is a Plante of the family of the Lamiacées cultivated for its Tubercule S edible. The term indicates also these tubers consumed like Légume, although their consumption is rather confidential. It is one of rare vegetables of the family of Lamiacées, which gathers many aromatics in addition, medicinal and mellifères (mint, the savory, melissa, etc).

Scientific name Stachys affinis Bunge, family of the Lamiacées, subfamily of the Lamioideae .

The French vernacular name of this species derives from Crosne, commune of the the Essonne (Île-de-France) where it was acclimatized the first time in France in the garden of Auguste Pailleux which was member of the French company of acclimatization.

Description

The crosne of Japan is a herbaceous, long-lived plant by its tubers, formant of the tufts from 30 to 40 cm in height. It presents the characters typical of Lamiacées: stems with rectangular section, décussées opposite sheets (i.e. each stage is perpendicular compared to the precedent). The petioles are relatively long, the limb rough and toothed on the edges.

The flowers, of the labié type, sessile, are grouped in inflorescences tightened in the shape of false verticils. The corolla is of color pink crimson. Flowering is observed rather seldom in France.

The tubers, very circumvented, in chain, of color given luster to white, rather small (a few centimetres length) are formed as in the case of potato on underground stems which carry a succession of bulges. These tubers are not preserved a long time at the free air and fade and rotted very quickly.

Distribution

This Espèce is originating in the China septentrional and introduced rather in the past with the Japan.

It is currently spread by the culture in all the continents. Since the Japan, this species was imported in 1882 in France, then it was spread in the adjoining countries.

Culture

The crosnes are cultivated like an annual plant. The plantation is done in spring (at the beginning of April). One plants rhizomes to 40 cm of interval and 8 to 10 cm of depth. Harvest is done as from November when the seedlings are desiccated, and can progressively continue all the winter needs.

The plant requires a ground quite exposed, rather sandy and not too wet.

Use

It is the Tubercule which is consumed. The aspect of its tubers evokes that of the rhizome S of the Chiendent, in definitely fleshier however, and their taste of Noisette S recalls the Salsifis, the Topinambour or the Artichaut according to the way of preparing them. The Anglo-Saxons call besides it “Japanese artichoke” ( japanese artichoke ).

One can prepare it various ways: in Sauce, salad, gratin… It is recommended not to peel them but to wash them and to rub them in a linen with deicing salt. It is necessary that the tubers are very fresh. It can enter the preparation of Osechi , traditional dishes prepared for the New year.

The crosne contains a specific Glucide, called Stachyose. This glucidic polymer derived from the Galactose is little digeste and can cause flatulence. This vegetable is also relatively rich in Protéine S and Bétaïne.

See too

List of vegetables

Random links: