What is Chinese artichoke?

Chinese artichokes are not really artichokes - they are tubers that are part of the Mint family and are located in China and Japan. The term "Chinese artichoke" refers to the root of the plant found underground. They go according to many names, such as the Biological term Stachys Affinis, Chorogi, Knotrot or Crosne. While the plant itself is said to be easy to cultivate, edible tubers can be difficult to deal with in the kitchen. There are many different ways to prepare Chinese artichoke and food has seen the revival of popularity. The carbon plant, which grows above the ground, has a dark green color and grows an average of 18 inches (45.7 cm) between seasons in March and October. It tilt white or pink flowers that may look dirty in the shape. The plant is generally considered to be easy to grow, although sufficient humidity and room are required to produce large tubers. However, once the root is caught, the eradication of the plant from the garden may be difficult because the roots grow deep and continue to emerge every seasonwell.

The popularity of Chinese artichoke first began in the 1880s. The 20th century near Crosne in France - that's why "crosne" is one of the monikers known to the tuber. The plant was reportedly imported from Beijing by a French doctor. French cuisine still uses it in many Japanese or Japanese style dishes. This is also often used in axis, food prepared for the Japanese New Year, each of which is of particular importance.

walnut flavor and crunchy texture of Chinese artichoke and its tendency to be considered vegetables in the kitchen as a result of vario -American ways to prepare food. In China, the tuber is often loaded and used in salads or as an appetizer. It can also be cleaned, but not peeling and serving raw in salads, as a decoration on appetizers or as a light refreshment itself. Virtually any preparation used for vegetables may apply to Chinese arty cookingPOKS: They can be steamed, fried, cooked in soups or baked.