Organically grown at KoruKai Herb Farm, New Zealand, without the use of pesticides, herbicides, or other agrochemicals.
Chinese Artichokes, also known as Crosnes, are a fascinating perennial vegetable from the mint family, grown for their distinctive spiralled white tubers. Although still relatively uncommon in New Zealand, they have long been considered a gourmet delicacy in Europe and Asia, where they are prized for their unique texture, delicate flavour, and ease of growing.
The unusual tubers resemble tiny white grubs, but don't let their appearance fool you—they are absolutely delicious. When eaten fresh, they are crisp, juicy, and slightly sweet, much like water chestnuts. Lightly sautéed or stir-fried, they become tender and creamy with a mild nutty flavour somewhere between potato, kūmara, and Jerusalem artichoke.
In France, where they are known as Crosnes, they are traditionally braised in butter with fresh herbs—a wonderfully simple dish that allows their delicate flavour to shine. In China and Japan they are often pickled and served as a colourful accompaniment to meals.
One plant when grown well can produce the below quantity of edible tubers. You may get about 10-20 tubers per plant, but this can be as much as 30 tubers if conditions are right.
After one growing season select the best artichokes and plant them again.
Growing Conditions
Chinese Artichokes are hardy perennial plants that grow to approximately 30–45 cm tall, producing attractive mint-like foliage during spring and summer before dying back naturally in winter.
They thrive in full sun but will also tolerate light afternoon shade in warmer areas. The best crops are produced in fertile, well-drained soil that retains moisture without becoming waterlogged.
Before planting, incorporate generous amounts of compost and, if available, well-rotted animal manure into the soil. Heavy clay soils benefit greatly from additional organic matter and mulch, while sandy soils generally produce particularly clean, white tubers.
Regular watering throughout summer encourages larger harvests, but avoid prolonged waterlogging.
Planting Instructions
Plant your tubers as soon as they arrive.
Position them approximately 5 cm deep, spacing each tuber 30 cm apart. Cover lightly with soil and apply a generous mulch of straw, autumn leaves, grass clippings, seaweed, or other organic materials to help conserve moisture and improve soil structure.
If planting into pots, choose a deep container filled with rich, free-draining potting mix.
At KoruKai Herb Farm on Banks Peninsula, we usually plant during late July or early August. The tubers remain safely underground during winter and begin sending up fresh shoots once soil temperatures reach around 10°C, usually between late September and mid October.
Newly planted tubers can occasionally attract curious birds, so covering the area with bird netting or placing a few branches over the planting site until shoots emerge is worthwhile. Mark the planting position carefully, as the tubers remain dormant for several weeks before appearing.
Harvesting
As the season progresses, the attractive green foliage forms a dense groundcover while numerous edible tubers develop beneath the soil surface.
Harvest begins once the foliage has completely died back in late autumn or early winter. In the South Island this is often as early as May or June, while in warmer parts of the North Island harvesting generally continues through winter.
Simply loosen the soil with a garden fork and carefully lift the tubers. They are produced close to the surface and are usually easy to find.
A healthy plant typically produces 10–20 tubers, although well-grown plants in fertile soil can yield 30 or more.
Select the largest and healthiest tubers for replanting the following season and enjoy the remainder in the kitchen.
Kitchen Uses
Chinese Artichokes are incredibly versatile and require very little preparation. Simply wash the tubers thoroughly to remove any soil trapped in the ridges—there is no need to peel them.
They are delicious:
- Raw in salads for their crisp, refreshing texture.
- Lightly sautéed in butter with garlic and herbs.
- Stir-fried for just a few minutes to retain their crunch.
- Roasted alongside other root vegetables.
- Braised in butter and herbs in the classic French style.
- Added to soups and stews near the end of cooking.
- Pickled using traditional Asian recipes.
Their delicate flavour pairs beautifully with butter, parsley, thyme, garlic, mushrooms, cream sauces, poultry, and seafood.
A Rewarding Perennial Crop
Chinese Artichokes are remarkably easy to grow, frost hardy, and naturally perennial. Once established, they reward gardeners with increasing harvests each year while requiring very little maintenance.
For anyone looking to grow unusual gourmet vegetables that are both productive and delicious, Crosnes deserve a place in every edible garden.
