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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