Chinese Artichokes seed

LATIN NAME: STACHYS AFFINIS

COMMON NAME: Chinese Artichoke

The Chinese artichoke swirls the dense, leafy clumps with the soft, hairy stems and the small, hooded, pink-purple flowers through the autumn, the whole plant carrying the neat, useful look of the old vegetable herbs. The plants send the runners that bear the small, white, spiralling tubers, each with the crisp, nutty flesh, and the tubers have been gathered for the table for the ages. The leaves are narrow and toothed, and the clumps spread steadily through the rich, moist soil. It likes the sun or the part shade, and the deep, rich, moist soil.

Scientific Research & Plant Biotechnology

In the mint family, the Chinese artichoke holds a small but curious place in the studies of the root vegetables and the heritage crops. The research covers the tuber chemistry and the way the runners spread, along with the cultivation of the little crop, while the botanists note the spiralling tuber shape that sets the species apart. The horticulturists value the nutty flavour, and the growers of the rare, old vegetable crops keep it in their catalogues.

Ecological & Economic Value & Wide Applications

In the kitchen garden, the Chinese artichoke keeps the old crops alive. The crisp, spiralling tubers have been eaten raw in the salads and cooked in the savoury dishes for the ages, giving the table the light, nutty crunch, and the plant provides the neat, leafy cover through the season. It grows easily in the rich, moist soil and rewards the grower with the steady harvest. Modest, crisp and full of character.

The Chinese artichoke seeds germinate in a rich, loamy soil kept moist in the bright, cool spot. The seedlings thread up within a few weeks, and they grow on with the soft, hairy stems. Prick them out into the deep, rich, moist ground once they are big enough, and give them the sun or the part shade. The little tubers form along the runners in the first season, and the crisp harvest comes through the autumn. Lift them as they are needed.

To grow the Chinese artichoke from seed, sow the small, brown seeds thinly into the shallow tray of rich, loamy soil, then cover them lightly, keep the tray in the bright, cool spot and water gently. The seedlings break through within a few weeks, and they grow on steadily. Grow the young plants in the deep, rich, moist ground, and the crisp tubers will swirl beneath the soil over the years.

See https://cnseed.org/stachys-affinis-seeds-chinese-artichoke-seeds-chorogi-knotroot-artichoke.html