Jerusalem Artichoke

Jerusalem artichoke (Helianthus tuberosus), also famous as sunchoke in a US, is mostly used for pickling purposes. They’re tasty, accessible all winter, unusually easy to grow, totally undemanding, really low-maintenance and ideal for gardening beginners. This vast plant is a long-lived sunflower local to North America. The uninformed berry tastes like a H2O reddish-brown and is used in salads. Tubers can also be baked like potatoes.

While they do have flattering yellow flowers, they are grown for their succulent roots, that are high in inulin.The succulent berry is rarely healthful and, distinct potatoes, contains no starch, yet rather carbohydrate in a form that is metabolized into healthy sugar.


Planting. The tubers grow in only about any soil. This means that they’re mostly relegated to a formidable area of a garden. Jerusalem artichoke needs full to prejudiced sun, wet conditions, and dirt containing fruitful loam. Plant tubers 4 to 6 inches (10 to 15 cm) deep, 12 to18 inches (30 to 45 cm) apart.

This stand is blending to several dirt forms and informative conditions. However, for best results, it should be planted in fruitful sandy loams or well-drained stream bottoms in that tubers are easier to dig. Generally soils suitable for potato (Solanum tuberosum) and corn (Zea mays) prolongation are suitable for Jerusalem artichoke production.


Growing. Jerusalem artichoke is assertive and escapes from garden settings. The stems are light immature to reddish brown, terete, and hairy; a branch hairs are white, widely spreading, and somewhat stiff. Either conflicting or swap leaves start along reduce to center stems of this plant, while swap leaves start along a top stems. There is some movement conflicting populations to what border a leaves are conflicting or alternate. During prohibited dry weather, a leaves might shrivel conspicuously or a reduce leaves might tumble off, yet this plant recovers straightforwardly after poignant rainfall.


Their flowers yield some late nourishment for insects during a time when many flowers have prolonged gone, though, so rather than slicing them back, we could corral them with deeply set canes and wires, so that they don’t call around over a bed.

Harvesting. Jerusalem artichoke produces knobbly, white-fleshed (or, reduction commonly, red-fleshed) tubers that can be eaten tender or cooked. The stand should not be harvested until after ice (around late tumble in a northern hemisphere). Tubers dug after in a deteriorate are sweeter yet have reduction inulin.


Jerusalem artichokes aren’t easy to store good yet one of their advantages is that they’re utterly happy left in a belligerent until we need them. If your belligerent tends to freeze, mulch good to safeguard that we can extend a collect period. If we do need to store them, safeguard we put them somewhere really cold and with high steam to assistance forestall them from shrivelling.