Stachys affinis

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Scientific classification Edit this classification
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Binomial name
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Synonyms
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  • Stachys sieboldii Miq.
  • Stachys tuberifera Naudin

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Stachys affinis, commonly called crosne, Chinese artichoke, Japanese artichoke, knotroot, or artichoke betony, is a perennial herbaceous plant of the family Lamiaceae, originating from China. Its rhizome is a root vegetable that can be eaten raw, pickled, dried or cooked.

Description

S. affinis is a perennial herbaceous plant with red to purple flowers and reaches a height of 30–120 centimetres (12–47 in).[1] The green leaves are opposite arranged on the stem. The rough, nettle-like leaves can be ovate-cordate shaped with a width of Page Template:Fraction/styles.css has no content.2.5–9.5 cm (1–3+3⁄4 in) or ovate-oblong with a width of Page Template:Fraction/styles.css has no content.1.5–3.5 cm (5⁄8–1+3⁄8 in). The leaves are separated into a leaf blade and a petiole. The petiole has a length of Page Template:Fraction/styles.css has no content.1–2 cm (3⁄8–3⁄4 in) and becomes shorter towards the stem apex.[1] Similar to the potato, S. affinis grows rhizomes which are approximately Page Template:Fraction/styles.css has no content.8 cm (3+1⁄8 in) long and Page Template:Fraction/styles.css has no content.2 cm (3⁄4 in) thick. By medullary primary growth they thicken primarily on the internodes and less on the nodes. This way at irregular intervals constricted tubers are formed, which are usually thinner on both ends. The tubers are covered with a thin, pale-beige-to-ivory skin. The flesh underneath is white and tender.[1]

Compounds

Vacuoles in the tuber of S. affinis are rich in stachyose.[2] Stachyose is a tetrasaccharide, consisting of galactose, glucose and fructose. Stachyose is evaluated to be about 230 mg/kg in dry tubers.[3]

Origin and history

S. affinis originates from central and northern China.[1] It had been cultivated in China by the 13th century.[4]

Before S. affinis was introduced to Europe, a related crop named S. palustris was collected in nature to be consumed as a vegetable. Later on the Germanic peoples used S. recta, another relative of S. affinis, as a medicinal plant. The plant was then cultivated from the 18th century onwards. In 1882 the crop was cultivated on a farm for the first time in Crosne.[5] S. affinis is the only labiate which is cultivated as vegetable in Europe. At the beginning of the 20th century S. affinis became more and more popular until it was abandoned again in the 1970s due to problems with viruses and the plant's strong vagility (tendency to spread).[6][7] Since 1990 there has been a rise in the cultivation of S. affinis with availability in some markets and grocery stores. The plant is listed in the "Handbook of Alien Species in Europe" as an invasive plant in Europe.[8]

Taxonomy

The plant is part of the family Lamiaceae. A later described species, named S. sieboldii, in dedication to the German-Dutch botanist and japanologist Philipp Franz von Siebold, is considered to be a synonym.

Cultivation

File:Crosnes.jpg
Tubers of S. affinis

S. affinis is planted as a bulb (vegetative) in spring (March–May). Multiple bulbs are planted Page Template:Fraction/styles.css has no content.5 to 8 cm (2 to 3+1⁄8 in) deep into a hole of dimensions 30 by 30 cm (12 by 12 in). The plant can achieve a height of 30 cm (12 in). Weeding is necessary but it is important not to damage the root system. A sufficient water supply during summer is important.[9]

Harvest is from November to March. It is important that the soil is not frozen when harvesting.[10]

The storage of S. affinis tubers is difficult. Because of their thin skin, they can be stored only for a few days, about a week in a fridge. An alternative can be a fresh ongoing harvesting out of humid sand, thereby the tubers stay fresh for several months.

Usage

Culinary

File:梅酢で漬けた紅色のちょろぎ.jpg
Pickled, dyed chorogi in Japan

The tubers have a crunchy texture and a sweet, nutty flavour. They can be eaten raw, pickled, dried or cooked.[1] A wide range of uses for this vegetable leads to various dishes in the cuisine of many countries.[11] They can be prepared similarly to Jerusalem artichokes. The leaves can be dried and made into a tea.

In Chinese and Japanese cuisine, S. affinis is primarily pickled. In particular, its tuber is a part of Script error: No such module "lang"., cooked for celebrating Japanese New Year.[12] Dyed red by leaves of Perilla (red Script error: No such module "lang".) after being pickled,[13] it is called Script error: No such module "lang"..[14][15] In Korea it is called Script error: No such module "lang". (Script error: No such module "Lang".).

In French cuisine, its cooked tuber is often served alongside dishes named japonaise or Japanese-styled.

Medicinal

In traditional Chinese medicine, the entirety of S. affinis is used as an agent to treat colds and pneumonia.[16]

In addition, root extract of S. affinis has shown antimicrobial activity.[17] Furthermore, Baek et al. observed antioxidant activity in 2004. Also in 2004 inhibitory effects on acetylcholine esterase, monoamine oxidase and xanthine oxidase activities were observed in rat brains after 20 days of feeding with methanolic extracts of S. affinis.[18] Ethanol extract from this plant also seems to have antitumour activity.[19]

References

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  1. ^ a b c d e T.K. Lim, Edible Medicinal and Non-Medicinal Plants: Volume 11, Modifi ed Stems, Roots, Bulbs, DOI 10.1007/978-3-319-26062-4_3
  2. ^ Page Module:Citation/CS1/styles.css has no content.Greutert, H.; Keller, F. (1993-04-01). "Further Evidence for Stachyose and Sucrose/H+ Antiporters on the Tonoplast of Japanese Artichoke (Stachys sieboldii) Tubers". Plant Physiology. 101 (4): 1317–1322. doi:10.1104/pp.101.4.1317. ISSN 0032-0889. PMC 160655. PMID 12231787.
  3. ^ Page Module:Citation/CS1/styles.css has no content.YIN, J; YANG, G; WANG, S; CHEN, Y (2006-08-15). "Purification and determination of stachyose in Chinese artichoke (Stachys sieboldii Miq.) by high-performance liquid chromatography with evaporative light scattering detection". Talanta. 70 (1): 208–212. doi:10.1016/j.talanta.2006.03.027. ISSN 0039-9140. PMID 18970754.
  4. ^ Page Module:Citation/CS1/styles.css has no content.Luo, Gui-Huan (2014). "History of culture and spread of Chinese artichoke" (PDF). Agricultural History of China (in 中文) (6): 21–24.
  5. ^ Page Module:Citation/CS1/styles.css has no content.L. Bussard: Crosne du Japon. In: Culture Potagère et Culture Maraîchère. 1909, S. 183–184
  6. ^ Page Module:Citation/CS1/styles.css has no content.J. Y. Péron, D. Dubost: Revalorization of lost vegetables: a contribution to preservation of genetic resources. In: ISHS Acta Horticulturae 318: II International Symposium on Specialty and Exotic Vegetable Crops. 1992, S. 685.
  7. ^ Page Module:Citation/CS1/styles.css has no content.H. Settegast u. a.: Der Gemüsebau - Stachys. In: Illustriertes Handbuch des Gartenbaues. 1909, Abschnitt VIII, S. 685.
  8. ^ Page Module:Citation/CS1/styles.css has no content."Species Accounts of 100 of the Most Invasive Alien Species in Europe", Handbook of Alien Species in Europe, vol. 3, Springer Netherlands, 2009, pp. 269–374, doi:10.1007/978-1-4020-8280-1_13, ISBN 9781402082795
  9. ^ Page Module:Citation/CS1/styles.css has no content.Hermann., Laber (2014). Gemüsebau. Ulrmer. ISBN 9783800178469. OCLC 896805155.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Philippe., Collignon (2018). Mehrjähriges Gemüse: Einmal pflanzen, dauernd ernten. Verlag Eugen Ulmer. ISBN 9783818605582. OCLC 1029730840.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Hu, Shiu-ying (2005). Food Plants of China. Hong Kong: Chinese University Press. ISBN 978-9622018600.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Funabiki, Takeo. "Transcreating Tokyo, part 21 – The most Japanese day in Japan". Time Out Tokyo. Time Out Tokyo Co., Ltd. Retrieved 3 April 2019.
  13. ^ Page Module:Citation/CS1/styles.css has no content.Weaver, William Woys (3 March 2016). "3 Rare Root Crops: Growing Crosnes, Salsify and Skirret". Mother Earth News. Ogden Publications, Inc. Retrieved 3 April 2019.
  14. ^ Page Module:Citation/CS1/styles.css has no content.Small, Ernest (2011). Top 100 Exotic Food Plants. CRC Press. p. 163. ISBN 978-1439856888. Retrieved 3 April 2019.
  15. ^ Page Module:Citation/CS1/styles.css has no content.Quattrocchi, Umberto (May 3, 2012). CRC World Dictionary of Medicinal and Poisonous Plants: Common Names, Scientific Names, Eponyms, Synonyms, and Etymology. CRC Press. p. 3551. ISBN 978-1420080445. Retrieved 3 April 2019.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Paton, Alan; Wu, Zheng-yi; Raven, P. H. (1995). "Flora of China Vol. 17: Verbenaceae through Solanaceae". Kew Bulletin. 50 (4): 838. doi:10.2307/4110257. ISSN 0075-5974. JSTOR 4110257.
  17. ^ Page Module:Citation/CS1/styles.css has no content."Antimicrobial activity of the hexane extract of Stachys sieboldii MIQ leaf". Journal of Life Science. 12 (6): 803–811. 2002-12-01. doi:10.5352/jls.2002.12.6.803. ISSN 1225-9918.
  18. ^ Page Module:Citation/CS1/styles.css has no content."Antioxidant Activities of Stachys sieboldii MIQ Roots". Journal of Life Science. 14 (1): 1–7. 2004-02-01. doi:10.5352/jls.2004.14.1.001. ISSN 1225-9918.
  19. ^ Page Module:Citation/CS1/styles.css has no content.Ryu BH, Bg P, Song SK (2002). "Antitumor effects of the hexane extract of Stachys Sieboldii". Biotechnol Bioeng. 17 (6): 520–524.

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