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Crosne (Stachys affinis) Main Harvest
http://www.durgan.org/ShortURL/?XRGVI 21 October 2008 Crosne (Stachys affinis) Main Harvest
All the Crosne were dug today. The method is depicted in the pictures. The bed was 32 square feet in area, and 18 pounds of tubers were collected. The average size was excellent. Some were cooked in butter in a frying pan at a slow simmer for 15 minutes with pepper as as condiment, and some were eaten raw. No preparation is required other than washing off the dirt. This is an excellent vegetable, and is well worth growing a few plants. The tubers will be packed in peat moss and stored in the shed. It is best to protect from light, since the tubers darken if exposed.

http://www.durgan.org/ShortURL/?EPWHC Summary: Crosne growing experience.
 

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Fascinating. I had never heard of this vegetable before. Are they easy to grow? To what are they similar in taste? They look like knotted little parsnips.
 

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Fascinating. I had never heard of this vegetable before. Are they easy to grow? To what are they similar in taste? They look like knotted little parsnips.
Texture is almost like a crisp young radish. Taste is probably neutral. I don't image anyone would object to eating raw or cooked. They would make a cute dip at a social gathering.

Being a member of the mint family, crosne are prodigious growers. Sun and moisture and they thrive. One sees them in some supermarkets periodically.
 
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