What kind of vegetable is Chinese artichoke? Learn about its other names, characteristics and uses

Chinese artichoke (Stachys affinis, also known as crosne) is a perennial herbaceous plant in the genus Stachys of the mint family Lamiaceae, and people mainly eat its underground spiral-shaped tubers. Because its shape resembles a silkworm pupa and also a small pagoda, it goes by different names in different places; common aliases include crosne, pagoda vegetable, ground silkworm, and snail vegetable, and when you come across these names, they most likely refer to it.

Its tubers are white, crisp and tender, juicy and fleshy, with a faint fresh fragrance, and they taste refreshing with a chewy bite. The most classic way to eat this vegetable is to pickle it into a pickled condiment, and it is an important ingredient in the eight-treasure pickles of many places; fresh Chinese artichoke can also be stir-fried or served as a cold salad, with a distinctive flavor.

In terms of cultivation, Chinese artichoke prefers a cool and moist climate and has strong cold tolerance, making it suitable for planting in loose, fertile, well-drained sandy soil. It is generally sown in spring using small tubers as seed, and during the growing period attention should be paid to keeping the soil moist and to timely weeding and earthing up; after the aboveground part withers in late autumn, it can be harvested in batches.

Besides being eaten directly, pickled Chinese artichoke is salty, fresh and crisp, and has long been a good companion for porridge and rice; the tubers also contain carbohydrates and various minerals, and can serve as a supplement to the daily diet. When selecting, it is best to choose products that are intact in shape and free of rot or off-odor; they can be kept in a cool place for a short time, while for long-term storage pickling is more common.