Overview
Distribution
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Flora of China Editorial Committee. 1994. Fl. China 17: 1–378. Science Press & Missouri Botanical Garden Press, Beijing & St. Louis.
http://www.tropicos.org/Reference/1018514
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Flora of China Editorial Committee. 1994. Fl. China 17: 1–378. Science Press & Missouri Botanical Garden Press, Beijing & St. Louis.
http://www.tropicos.org/Reference/1018514
Trusted
National Distribution
United States
Origin: Exotic
Regularity: Regularly occurring
Currently: Unknown/Undetermined
Confidence: Confident
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Physical Description
Morphology
Description
- Flora of China @ eFloras.org
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Ecology
Habitat
Habitat & Distribution
- Flora of China @ eFloras.org
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Molecular Biology and Genetics
Molecular Biology
Statistics of barcoding coverage: Stachys affinis
Public Records: 1
Species: 1
Species With Barcodes: 1
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Conservation
Conservation Status
National NatureServe Conservation Status
United States
Rounded National Status Rank: NNA - Not Applicable
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Wikipedia
Stachys affinis
Stachys affinis, the Chinese artichoke, chorogi, knotroot, artichoke betony, or crosne, is an herbaceous perennial plant of the family Lamiaceae. Its tuber can be grown as a root vegetable. While the plant is easy to grow, the tubers are small, convoluted, and indented, so they are difficult to cook. The thin skin is of a whitish-brown or ivory-white colour. The flesh underneath, under proper cultivation, is white and tender. Chinese poets compare it to jade beads.[citation needed] It is in season generally commencing with October.
The flavor of the tubers is delicate, and they can be prepared similarly to Jerusalem artichokes in cooking. It is used as a vegetable, in salad compositions, but more so as a garnish. It has a nutty, artichoke-like flavor.
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 red shiso after pickled, it is called Chorogi. In French cuisine, its cooked tuber is often served alongside dishes named japonaise or Japanese-styled.
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