Plant Info
Botanical name:Helianthus tuberosusCommon name(s): Jerusalem artichoke, sunchoke, that weed I can't get rid of!
Cultivated varieties available: Stampede, Fuseau
Botanical family: Asteraceae (Compositae)
Native to: Most of the United States and Canada, except for the desert southwest
Plant height and width: Six or more feet tall, about 18" wide.
Edible part: Tubers that grow underground on roots
Growing Info
USDA Zones: 3-10Sunlight: Full sun
Soil Type: Any - this plant is very adaptable
Water: Moderate - may need watering during dry spells
Preferred pH: Unknown
Sources for tubers: Enlightened grocery stores, Johnny's Selected Seeds
Time of year to plant: Plant tubers in fall immediately after harvest, or as soon as soil can be worked in spring.
Planting instructions: Break tubers into pieces with 1 to 2 eyes- do not let them dry out before planting. Plant pieces 4" (10cm) deep and 12-18" (30-45 cm) apart.
Warning: This plant is strong growing and is invasive in some areas.It is hard to harvest all the tubers and the ones you miss will sprout and grow.
Plant pictures:
(Coming as soon as I can grow mine this year)Harvesting Info:
Dig tubers in August or late fall after the plant has died down. The tubers must be kept moist after harvesting. They can be stored wrapped in a damp paper towel in a plastic bag in the refrigerator, or stored in a root cellar, or left in the garden until needed.Cooking Info
Jerusalem artichokes can be eaten raw or cooked. When cooked, they taste a lot like a moist potato.Warning! When fresh, Jerusalem Artichokes contain the starch inulin. Eating inulin can cause gas and bloating in some people. Don't over-indulge! Also, apparently the inulin is converted to regular starch during storage, so you might want to wait a bit after harvest to cook them. The amount of time needs more research.
Boiled Jerusalem Artichokes: Wash and peel the tubers. Place them in a pot and cover with water. Boil about fifteen minutes until tender and drain. You can eat them as is, or add salt, butter and chopped parsley, or you can mash them with milk and butter as you would potatoes.
Kay Young has a large variety of Jerusalem Artichoke recipes in her amazing book Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains. Highly recommended!
