http://www.durgan.org/URL/?OSBCU 1 November 2011 Crosne (Stachys affinis)
A few crosne tubers were dug, and prepared for use as snacks. They can also be used in salads. The texture is similar to a raw potato, and flavour is pleasant. Apparently they can be pickled. They are just another vegetable to me. Cooking for about five minutes in a pot with a steamer insert so the tubers don’t touch the water is my preferred method of serving with a bit of butter.
Crosne (CRONE)(Stachys affinis)require a long season, and they can be left in the ground all Winter if the ground doesn’t freeze hard.They are pure white and turn yellow/brown if exposed to air for two or three days. I dig a few at a time and use them fresh. Keeping in water also causes deterioration in a few days. Propagation is by the tuber. I have been growing them for about three years.