Vegetable garden

Crosne from Japan: an ancient vegetable with a tasty taste

Crosne from Japan: an ancient vegetable with a tasty taste

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Crosne from Japan in a nutshell :

Latin name : Stachys affinis tuberosa
Common name : Crosne from Japan
Family : Labies (lamiaceae)
Type : Root vegetable

Height : 30 to 40 cm
Planting distance : Every 30 cm
Exposure : Sunny
Ground : All types, but preferably light

Planting : April
Harvest : November to February

Easily recognizable by its rhizomes of form elongated and dented, the japan crosne is a root vegetable easy to maintain and whose cultivation is very similar to that of the potato. This ancient vegetable, long forgotten, comes back more and more on our shelves.

Japanese crosne plantation

Even if he likes it all types of soil, it is best to grow Japanese crosne in a light soil (sandy, silty), in order to facilitate its harvest. If the soil in your vegetable garden is too heavy (often clayey), you canamend by incorporating sand, potting soil, and even the ashes from your fireplace.

Planting should take place in April. Watch for weeds to pick up to help you determine the best time. For plant the Japanese crosne, it suffices to bury 2 to 3 tubers about ten centimeters deep. Space each foot 30cm apart and if you want to grow multiple rows, the rows should be 50cm apart.

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Culture and maintenance

The cultivation of the Japanese crosne is very similar to that of the potato. Justwater in case of severe drought and butter feet in September taking care not to damage the tubers on the surface.

Smart tip : To conserve soil moisture (and limit weeds), apply a mulch to the soil when the plants have grown a few inches.

Diseases and pests:

One of the many advantages of the Japanese crosne is that it is not the target of pests or pests, except perhaps slugs and snails which can attack young shoots. In addition, it is not susceptible to disease.

Harvest and conservation

You can start to harvest the Japanese crosne from November and until the month of February. Tubers do do not keep well once out of the ground. This is why it is best to withdraw as and when you need it. However, if you should have surpluses, you can keep a few days by arranging them in layers in peat slightly damp and cool (in a cellar for example).

As the harvest takes place partly in winter, a trick is to mulch your crop with a thick layer of dead leaves or straw (about 20 cm). In this way, the earth will not freeze in case of very cold and you will be able to remove the tubers more easily.

Smart tip : In February, in anticipation of the next crops, set aside a few tubers in moistened sand and keep them frost-free until you can transplant them.

Japanese crosne in the kitchen

Like Jerusalem artichoke, japan crosne tastes similar to artichoke or salsify. Cooked whole or mashed, it ideally accompanies meats and Pisces.

Visually, it looks a bit like the Peruvian Oca

Read also :

  • The return of forgotten vegetables
  • Our sheets on ancient vegetables

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