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[djwarren AT aeneas.net]

> Would that be Chinese artichoke?  Little mint-like plants?  Wait until 
> the first frost kills the tops before harvesting their ivory 
> scorpion-tail delights (or any tuber, for that matter).  There's no 
> peeling required, but it takes a little practice to stir-fry these just 
> right so that they're lightly brown but still firm.

I think they are called chirogi but the tubers do not have a crescent shape, 
more like a small spiral seashell.  The plants grow tall, resembling mint.  

Can they be left in the ground and dug when wanted?

Thank you for all the help.

Donna, Tennessee

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