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You will have to dig to enjoy me

As a member of the Labiatae family I am related to mint, thyme, sage and oregano, but the similarity stops there. Although there is a town named after me in France (where I was once grown on a large scale), my origins are Chinese and Japanese. My good friend, Dr. E. Bretschneider, was so enthralled when he discovered us in a Peking garden, he rushed us off to M. Pailleux, his friend who was vice-president of the Société d’ Acclimatisation. Not very popular in North America, I am still quite common throughout Asia. My plant grows as high as 16 inches and my oval dull-green leaves a puffy rough and useless. You will have to dig to enjoy me, and enjoy me you will. With my thin edible skin, a quick boil and butter, or cooled with a vinaigrette will reveal my slightly sweet flavor, which is reminiscent of salsify or artichoke. I can be steamed, baked, or sautéed in a wok but not for too long. Slight overcooking renders me mushy. Keep me away from aluminum surfaces to avoid oxidation. I am rich in carbohydrates and a small source of protein.

What am I?

Chinese artichoke
Parisian Potato
Rutabaga
Jerusalem artichoke

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