FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
JAPANESE ARTICHOKE or CHINESE ARTICHOKE or CROWN OF JAPAN
Ward, Artemas. 1923. The Encyclopedia of Food. New York, Number Fifty, Union Square.
is a mint-style plant cultivated for its tubers, which are produced in considerable numbers, crowed together in root shape. The separated tubers are small, and inclined to shell formation, with a thin skin of whitish-brown or ivory-white. Their flesh is white and tender-suitable for eating either raw or cooked-as a vegetable, in salad compositions, or as a garnish- particularly in the last-named manner.