Korogi 15-30 cm (Stachys affinis)
Estimated delivery to you: 27 September to 04 October.
Korogi: current height 20–40 cm
Common name: Korogi, Chinese earth artichoke
Scientific name: Stachys affinis
Family: Lamiaceae
Plant history & use
Korogi is a perennial root vegetable originating from China and Japan, where it has long been cultivated for its plump, white tubers that are crisp, mild, and very useful in cooking. It is sometimes called Chinese artichoke in English, but it is not related to either the Jerusalem artichoke or the globe artichoke.
The edible tubers are harvested late in autumn or early spring and can be eaten raw, boiled, fried, or even pickled. The texture resembles water chestnut and the taste is mild, nutty, and sweet. In Japan, they are often served pickled as a side dish, while in China they are used in stews and stir-fries. They are also rich in carbohydrates and are considered to have strengthening properties in traditional Chinese herbal medicine.
Cultivation
Korogi thrives in sun to partial shade in moisture-retentive but well-drained soil. It spreads underground through its tubers. It grows best in raised beds or pots if you want to control its spread.
The soil should be kept evenly moist during the growing season. Dryness should be avoided. Harvest after the first frost nights when the flavor improves. It is good to leave some tubers in the ground for regrowth next season.
Characteristics
Perenniality: Perennial
Light conditions: Sun to partial shade
Height: 30–50 cm
Growing zone: 1–4
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Korogi 15-30 cm (Stachys affinis)
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Korogi: current height 20–40 cm
Common name: Korogi, Chinese earth artichoke
Scientific name: Stachys affinis
Family: Lamiaceae
Plant history & use
Korogi is a perennial root vegetable originating from China and Japan, where it has long been cultivated for its plump, white tubers that are crisp, mild, and very useful in cooking. It is sometimes called Chinese artichoke in English, but it is not related to either the Jerusalem artichoke or the globe artichoke.
The edible tubers are harvested late in autumn or early spring and can be eaten raw, boiled, fried, or even pickled. The texture resembles water chestnut and the taste is mild, nutty, and sweet. In Japan, they are often served pickled as a side dish, while in China they are used in stews and stir-fries. They are also rich in carbohydrates and are considered to have strengthening properties in traditional Chinese herbal medicine.
Cultivation
Korogi thrives in sun to partial shade in moisture-retentive but well-drained soil. It spreads underground through its tubers. It grows best in raised beds or pots if you want to control its spread.
The soil should be kept evenly moist during the growing season. Dryness should be avoided. Harvest after the first frost nights when the flavor improves. It is good to leave some tubers in the ground for regrowth next season.
Characteristics
Perenniality: Perennial
Light conditions: Sun to partial shade
Height: 30–50 cm
Growing zone: 1–4
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