14 



THE AMERICAN BOTANIST 



artichokes. It is a member of the great mint family (Labiatse) 

 known as Sfachys tuherifera or Stachys Sieholdi, and is there- 

 fore a cousin, at least, of the so-called hedge nettles of our way- 

 sides and fence rows. Several other species of Stachys produce 

 tubers but the species here mentioned seems to be the only one 

 with tubers large enough to make them of commercial impor- 

 tance. Good specimens may grow to a length of four or five 

 inches and become as thick as the finger. From six to a dozen 

 or more tubers are borne by each plant. They are remarkable 

 for the peculiar constrictions which encircle them at short inter- 

 vals and which give to the smaller specimens a not very remote 

 resemblance to a fat white grub. 



This plant seems very little known in the United States. It 

 is a native of China and Japan and therefore likely to be hardy 

 in most parts of our country. It prefers a moist situation and 

 is said to spread rapidly. Since it retails in the larger markets 

 at from thirty to fifty cents a pound, it is likely that it will 

 prove to be a paying crop in grounds too wet for other culti- 

 vated plants. The tubers may be left in the soil all winter or 

 dug as wanted. They are eaten raw in salads or may be 

 cooked in various ways. When boiled they have a distinct 

 flavor of oysters which is even more pronounced than that of 

 the well-known oyster plant {Tragopogon porrifoliiis) with 

 no- hint of its alliance with the mints. In addition to the name 

 of Chinese or Japanese artichoke, the plant is known as knot- 

 root and Japanese crowns. In the books it is sometimes called 

 chorogi, which is apparently its native name. 



