MAY be relegated?

…to "Weed", or Pickled perhaps?

"Chinese artichoke (Stachys affinis), is a perennial herbaceous plant in the mint family. It bears small white root tubers that can be eaten raw or cooked and are often also pickled. The tubers have a distinct shape and a crisp and mild but nutty flavour. They work well in a stir-fry, added towards the end as they only need to be fried for a few minutes.."
Pickled &/or stored as Snack material.


Oh - B. T. W. I spotted that unseasonal Spud in the corner and "moved' it into shot, without removing it.
They're way too wee to contemplate peeling (As IF)
They're way too wee to consider as a veg in a meal.
AND - I've developed a bit of an interest in Lacto-fermentation, known/referred to by some, as Pickling; despite my version of Pickling entails Vinegar.
WE shall see - after Harvest.
Unlike the Oca they seem to die back before any significant frost.  The Shed End has yet to register 0˚C.