Jerusalem Artichoke

The little-known Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower, or earth apple, is a species of perennial sunflower native to central North America. It is cultivated widely across the temperate zone for its tuber which is used as a root vegetable, also brandy, and even biofuel.

Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke.

The tubers belong to the aster family. Their stalk height is 1.5–3 m (4 ft 11 in–9 ft 10 in) tall with opposite leaves on the upper part of the stem but alternate below. The tubers are typically 7.5–10 cm (3.0–3.9 in) long and 3–5 cm (1.2–2.0 in) thick, and vaguely resembling a ginger root in appearance, with a crisp and crunchy texture when raw. They vary in color from pale brown to white, red, or purple

The tubers grow in just about any soil. This means that they’re often relegated to a difficult area of the garden (ground that’s waterlogged for extended periods is the only real no-no). That said, they will, like all vegetables, benefit from decent conditions. Improving poor soil before planting encourages the growth of larger tubers, which will be easier to cook later on. They prefer alkaline conditions, so add lime to raise the pH to around 6.5 if your soil is very acidic.

The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2.0–3.9 in) in diameter, with 10–20 ray-florets and 60 or more small disc florets. The flowers are briefly fragrant, giving off a light, vanilla-chocolate perfume.

https://amzn.to/3ddZxGm Use this link to buy some tubers!

The sturdy, hollow stems grow tall enough to double as a living screen or windbreak, but unless you specifically want them for this purpose, don’t plant too many. Five is probably ample. Remember, one tuber can produce twenty!

Plant tubers 4-6 inches (10-15 cms) deep, 12-18 inches (30-45 cms) apart. If they are already sprouting, make sure the shoots are pointing upwards, and be gentle, as they break off quite easily. If you don’t have many tubers, you can cut them into pieces (don’t let these dry out), ensuring that each piece has a bud on it, and plant those.

Caring for Jerusalem Artichokes

General advice is to keep them watered and earth up the stalks as they grow. There’s no doubt you’ll get a larger harvest, with larger tubers if you do. However, I’ll admit that I neglect mine shamefully, even in dry spells, and never earth up, yet I still have more than I ever need.

Because they grow so tall (easily reaching ten feet or more), the plants can suffer wind-rock, or overshadow other crops. If this is likely to happen, cut stalks down to around 4 feet (120 cms) high in mid-summer. This will make them bush out and create more compact plants. It also discourages flowering (which begins in autumn) and, instead, encourages them to put their energy into growing bigger tubers.

Their flowers provide some late nourishment for insects at a time when many flowers have long gone, though, so rather than cutting them back, you could corral them with deeply set canes and wires, so that they don’t wave around over the bed.

Harvesting Jerusalem Artichokes

Start harvesting after the first frost, when the plants begin to die back (around late autumn—November in the northern hemisphere). If you’re somewhere warmer then leave harvest until mid-winter.

Jerusalem Artichokes aren’t easy to store well but one of their advantages is that they’re quite happy left in the ground until you need them. If your ground tends to freeze, mulch well to ensure that you can extend the harvest period. If you do need to store them, ensure you put them somewhere very cool and with high humidity to help prevent them from shriveling.

Replanting for the following harvest

It’s not necessary to dig them all up if you’ve created a permanent bed for them, but they’ll become congested in a couple of years if you don’t. So, in early spring, dig over the bed, removing all you can find, and replant (in the same place if you wish) the smoothest, biggest ones you come across. This helps ensure less knobby artichokes in future years.

If you do get heartily sick of them, then covering the area with weed control fabric for a couple of years should see them off.

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What does Jerusalem artichoke taste like?

Jerusalem artichokes have a slightly nutty, mildly sweet taste. They are a little crunchy when roasted – they stay firm even when roasted for a long time.

They are pretty neutral in taste and take on flavor really well. This makes Jerusalem artichokes a very versatile ingredient that goes well with many cuisines.

Fresh herbs, flavorful olive oils, and sauces all make Jerusalem artichokes taste fantastic, as you’ll see in the recipes below.

How to cook Jerusalem artichokes

Just like potatoes, Jerusalem artichokes can be cooked in several ways: You can roast them, pan-fry them, or boil them. 

Roasting Jerusalem artichokes are a great option for a side dish that goes well with any protein. Roasted Jerusalem artichokes have a great texture that’s slightly crunchy and slightly soft like cooked potatoes. 

Boiling is a great way to cook Jerusalem artichokes to make soup. You can blend or puree the boiled Jerusalem artichokes to make a creamy soup.

Pan-frying Jerusalem artichokes / Sunchokes is great when you want to combine them with other flavors and ingredients, as you’ll see in the Bacon & Jerusalem Artichoke recipe below.

Can Jerusalem artichokes be eaten raw? 

Unlike potatoes, Jerusalem artichokes can be eaten raw. They can be grated or sliced thinly and add a little texture and crunchy juicy veggies to salads, slaws, and other side dishes. 

However, I do find that cooking the Jerusalem artichokes really brings out their flavor and gives them a more pleasant texture.

Do you need to peel Jerusalem artichokes?

Jerusalem artichokes do not need to be peeled before eating or cooking. Just make sure to scrub them well with a brush or clean sponge to remove any dirt that might be trapped in the little nubs. They are a root vegetables and grow underground after all!

Where to buy Jerusalem artichokes

Jerusalem artichokes are not sold in many grocery stores, unfortunately. You might be able to find them in a large supermarket during Jerusalem artichoke season (which is around November through April in North America).

But specialty produce stores and health food stores such as Whole Foods have them more often. And of course, check your local farmer’s market for Jerusalem artichokes/sunchokes.

Are Jerusalem artichokes good for you? / Benefits of Jerusalem artichokes.

Yes, Jerusalem artichokes are very good for you! They are high in fiber, which helps keep you full and keep the digestive system regular. Jerusalem artichokes are also high in iron, potassium, magnesium, and have a little vitamin B-6. Jerusalem artichokes have a little protein (3 grams per cup), and no fat. They do contain quite a bit of sugar, but it is naturally occurring and the fiber in the Jerusalem artichokes helps regular any blood sugar spikes.

In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called Topinambur, the German word for Jerusalem artichoke By the end of the 19th century, Jerusalem artichokes were being used in Baden to make a spirit called “Topinambur-Branntwein” (Jerusalem artichoke brandy), Topinambur produced in the European Union and Switzerland must be made exclusively from Jerusalem artichokes, contain at least 38% alcohol by volume, and may not contain added alcohol or flavorings.

Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavor. It is characterized by an intense, pleasing, earthy note. The tubers are washed and dried in an oven before being fermented and distilled.

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