Artichoke, ChineseBotanical Name: Stachvs Sieboldii
The Chinese Artichoke (Stachys Sieboldii), is a comparatively new variety of vegetable of which the edible portion is the tuber.
This plant has nothing to do with either of the well-known Artichokes both of which belong to the Compositae family, whereas this belongs to the Mint family, Labiatae, and to the same genus that is represented here by the Woundworts and Wood Betony. This species occurs wild in Northern China, where it is also cultivated, its native name being Tsanyungtzu, while in Japan it is called Chorogi. It was introduced as a culinary vegetable by the late Dr. M. T. Masters, F.R.S., in 1888. The tubers are eaten more in France than in this country.
The dietetic value resides especially in a carbonaceous substance, which reaches 16.6 per cent.; the nitrogenous ingredients amount to 3.2 per cent.; water forming 78.3 per cent. of the bulk.
Cultivation: It is perfectly hardy and may be left in the ground until required for use. Planting should take place in the spring and the tubers dug through the winter as required. The plants are perfectly easily grown and extraordinarily productive.