Crosne is easy to grow, but to get large, juicy tubers a little more attention is needed. The location should be in full sun and have a rich, well-drained, slightly acidic to neutral soil (with a pH of 6.5 to 7.0).

Loosen the soil thoroughly and work in plenty of compost . Plant the tubers 7.5 cm deep and 30 cm apart. Water them well. It takes five to seven months for the tubers to mature.

Plant your tubers between February and the end of March.

Do not allow flowering if you want to harvest tubers. Instead, prune the shoots back when they are 30cm long, cutting them back to 10 or 15cm. The tubers will start to form in late summer. Make sure your plants get enough water.

Harvest the tubers as needed only after the foliage has died back in late October or November. Use a potato fork for digging to minimize damage to the tubers.

The tubers can be eaten raw and crunchy in a salad or as a dipping vegetable. They can also be added to stir-fries, where they will remain crunchy.

Or try them cooked with parsley and butter or sautéed with chopped nuts, chopped bacon and shallots and served with fresh green beans .