The Jerusalem Artichoke: A Nutty Delight
JERUSALEM ARTICHOKE is very hardy perennial plant and will thrive in most climates. The tubers, which were cultivated by the American Indians before the arrival of Columbus, are like a potato. But starchless and have the flavor of an artichoke.
The Jerusalem artichoke (Helianthus tuberosus), also known as ground artichoke, sunroot, sunchoke, or earth apple, the Ground Jerusalem Artichoke is really a tuberous rooted Sunflower, the tubers of which form the vegetable. This plant has no claim to the title “Jerusalem,” which is simply a corruption of the Italian name “Girasole” meaning “turning toward the sun,”.
What are Jerusalem artichokes?
Jerusalem artichokes are a type of tuber that is edible and often used as an alternative to potatoes. The tubers look similar to potatoes, although they have a slightly nutty flavor when eaten raw. The Jerusalem artichoke is a perennial plant and part of the sunflower family (Helianthus tuberosus). It has yellow flowers that look like a typical sunflower and produces many small white tubers in the fall. These tubers can be harvested and eaten fresh or stored for later use. They can be boiled, steamed, or sautéed like potatoes, making them a versatile alternative to traditional potatoes. Jerusalem artichokes also provide health benefits such as high levels of dietary fiber and essential vitamins like potassium and iron. They are easy to grow and need very little maintenance once planted, making them an ideal choice for anyone looking for a nutty alternative to potatoes.
The Jerusalem Artichoke is ornamental as well as useful. The plants, when in bloom, are gorgeous, and the tubers make a delicious and palatable vegetable. If you’re growing for a border, Jerusalem artichokes are grown as perennials, and will rapidly grow back each spring. The plant is invasive, and will need to be controlled otherwise it will dominate a border.
The plant is propagated from tubers which throw out annual steins to a height of 6 feet or more. Being somewhat difficult to eradicate when once they are established, they should be grown on an isolated piece of ground. Any ordinary soil that will grow Potatoes is suitable, and whilst Jerusalem Artichokes absorb large quantities of plant food, be careful not to over manure, as a rich soil causes them to grow too much to top at the expense of the tubers. Tubers may be planted during the Winter in rows 3 feet apart, allowing 2 feet between the plants in the rows.
A good system to adopt is to keep the plants on the same piece of ground for several years, simply lifting the tubers of every alternate row each Autumn or Winter, and re-planting in the same place, adding a little manure to the soil to keep up its fertility. Whilst growing, cultivate the space between the plants to keep down the weeds. The rake or dutch hoe is particularly useful for this purpose. As Artichokes are somewhat affected by long dry, hot spells in the Summer, frequent cultivation helps them to maintain their vitality, and they quickly revive after the first shower of rain.
Discontinue the use of the hoe or cultivator after the plants throw out their runners which bear the tubers.
The White Jerusalem is the variety usually grown, and has pure white tubers almost round, with few and very shallow eyes. Store tubers when lifted in a dry place, and where possible in sand or dry sawdust.
Harvesting Jerusalem Artichokes
Jerusalem Artichokes having grown rapidly under the influence of water and warmth, to tall, sunflower-like plants. The pretty yellow flower heads will die down to form the delicious earthy tubers in late autumn to winter. These plants are extremely productive, one plant yields 12 or more tubers, which are edible and have a nutty flavour. They can be turned into soups and sauces, or mashed and boiled just like potatoes.
Lift tubers if required, or leave till wanted. Tubers stored in dry sand will keep well. Very rich soil is not desirable. It produces rank top growth at expense of the tubers. Save some small Jerusalem Artichoke bulbs for replanting, but often the “left behinds” supply all the next season’s crop as needed.
Care should be taken when harvesting so as not to damage the tubers, as this can reduce their potential yield.
Basic Cooking Instructions for Jerusalem Artichokes
- Prep – Scrub the knobby tubers well. Peel or scrape off the skin. Soak in lemon water (cold salted water with lemon juice) to prevent browning.
- Cooking – Drain and boil in salted water with a teaspoon of lemon juice or vinegar for 25-30 minutes until fork-tender. Drain and serve.
Saving Jerusalem Artichoke Seeds
Saving Jerusalem Artichoke seeds is an important part of preserving and maintaining this plant. You can save the seeds from the flowers by cutting them off and letting them dry out before storing them away for next year’s planting season. Collecting the seeds is a great way to ensure you have enough healthy plants for future growing but it’s probably easiest to propagate from tubers.
Jerusalem Artichoke Varieties
There are over 200 varieties of Jerusalem artichokes available. They are used as kitchen vegetables, in commercial products as a fructose source and also to make alcohol.
Our Pick of the crop are:
- Passamaquoddy – stunning purple-skinned tubers.
- Stampede – A common, delicious tasting yellow-skinned variety.
- White Mammoth – Knobbier variety.
- Sunray Early Dwarf – Shorter stems
For gardeners who want to try out Jerusalem artichoke growing, sunchokes are an excellent option, as they can handle both warm and cold climates with ease. With proper care and attention, Jerusalem artichokes can provide delicious tubers for years to come.
