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Crosne is root vegetable native to Northern China. A member of the mint family, it is a perennial plant that grows about 1 1/2 feet tall (45 cm) above the ground.

The tubers that grow underground are small and ridged. They are only about two inches long (5 cm), and white. They almost look like caterpillars or white grubs. The tubers are harvested when the leaves aboveground die back. When harvesting you have to get all the tubers, even the smallest ones, or the plant will propagate wildly the following year.

Crosne's texture is sort of like water chestnuts, with a mild refreshing crunch. The nutty flavour is somewhere between scorzonera and artichokes.

It is very popular in France.

Cooking Tips
Crosne doesn't need peeling, just scrubbing. Can be sliced raw to put into salads, or can be cooked -- in soups, sliced or puréed, roasted, fried, stir-fried or pickled.

Storage
Store out of the light (light causes them to go dark and lose flavour).

History
Brought from China to France in 1882 by a physician. Named Crosne, after the home town of a Monsieur Pailleux of Crosnes.

Also called:

See Also:

Jicama, Water Chestnuts

Other entries for:

Root Vegetables
Añú, Beet, Carrots, Cassava, Celery Root, Crosne, Garlic, Horseradish, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Radishes, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo, Yams

Other entries for:

Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables