View source for Chinese artichoke

{{Taxobox
| color = lightgreen
| name = ''Stachys affinis''
| image = Stachys sieboldii1.jpg
| image_width = 200px
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Lamiales]]
| familia = [[Lamiaceae]]
| genus = ''[[Stachys]]''
| species = '''''S. affinis'''''
| binomial = ''Stachys affinis''
| binomial_authority = [[Alexander G. von Bunge|Bunge]]
| synonyms = ''Stachys tuberifera'' <small>Naudin</small><br/>''Stachys sieboldii'' <small>Miq.</small>
}}

'''''Stachys affinis''''', the '''Chinese artichoke''', '''knotroot''', '''artichoke betony''', or '''crosne''', is an [[herbaceous]] [[perennial plant]] of the family [[Lamiaceae]].  Although its edible [[tuber]] can be grown as a [[root vegetable]], it is a rare sight in the garden. From a cultivation standpoint this is rather odd &mdash; the plant is easy to grow, requiring neither staking nor earthing-up. The reason that it is so unpopular is the nature of the tubers &mdash; small, convoluted and indented, so that it is the cook rather than the gardener or the family who finds this vegetable frustrating. The thin skin is of whitish-brown or ivory-white. The flesh underneath, under proper cultivation, is white and tender. It is in season generally commencing with October.

The flavor of the tubers is delicate and delicious — they can be treated as [[jerusalem artichoke]]s in cooking. It is used as a vegetable, in salad compositions, but more so as a garnish.

In [[China]], the Chinese artichoke is used primarily for [[pickling]]. Its tuber is a part of [[Osechi]] cooked for celebrating [[Japanese New Year]]. Dyed red by leaves of [[Perilla|red shiso]] after pickled, it is called '''Chorogi'''. In [[French cuisine]], its cooked tuber is often served alongside dishes named ''japonaise'' or Japanese-styled.