The only part you can't eat is the hairy choke inside, and the sharp, fibrous outer portion of the leaves. The choke is not poisonous, nor is the tough part of the leaves, but it is a choking hazard, and quite aptly named.
Jerusalem artichokes are considered invasive by some gardeners, and flowers should be cut before seeds develop if you don't want the plant jumping the fence. Plant tubers 3 feet apart, keep the soil moist and be patient. They may not send up shoots for a month or more.
Jerusalem artichoke tubers are sold in shops in early spring and can be planted immediately. Jerusalem artichokes are very easy to grow.
Jerusalem artichokes will grow well just about anywhere. You can grow them in any climate, in full sun to partial shade. They are perennial in all zones. Jerusalem artichokes aren't fussy about soil; they will even produce fairly reliably in clay soils.
Along with nearly any perennial grass, the following
plants make nice flowerbed companions for
Jerusalem artichokes: Coneflower.
In the vegetable garden, Jerusalem artichokes can provide shade for sensitive plants like:
- Cucumber.
- Lettuce.
- Spinach.
- Broccoli.
- Cauliflower.
- Cabbage.
- Melons.
Jerusalem artichokes are an excellent source of potassium and a good source of iron. Also of nutritional note is a particular fiber that Jerusalem artichoke contains in abundance, called inulin. Inulin is a type of soluble fiber that balances blood sugar, and also acts as a prebiotic.
Buy them in March and April from a garden centre or online supplier. Plant into well-prepared soil, planting at a depth of 10-15cm (4-6in) with tubers spaced 30cm (12in) apart. If you have an allotment or are particularly fond of Jerusalem artichokes, space rows 1.5m (5ft) apart.
Jerusalem artichokes are generally ready for harvest when the leaves die down. If you have the patience you might want to wait for the first frost as tubers harvested after they got hit by the first frost taste sweeter. In my experience the best harvest season is end of september until march.
Where winters are mild, you can grow globe artichokes as perennials, replacing plants every four years. In most areas, though, globe artichokes must be grown as annuals. Growing artichokes from seeds started in late winter will produce edible buds in midsummer and fall.
Since artichokes are perennials, the more care in preparing the soil and planting, the better their quality and the greater the harvest. A well cared for plant will produce as many as forty or fifty buds. They grow best in sun, in a deep, rich, loose, well-drained soil.
Yes, artichokes do take up lots of space, but when you grow your own you have the power to choose when you pick them for optimum quality and flavor. You can even grow a mixture of different varieties of artichokes that you can't find in a grocery store.
Artichokes are sensitive to too little or too much moisture in the soil. Prolonged periods of drought result in small numbers of tiny, stunted buds with weak stems.
Potted artichokes are easy to grow if you provide them with a large enough container. Perennial globe artichokes, for instance, can get 3-4 feet (a meter or so) tall and the same distance across. They need rich soil and plenty of water to form their large flower buds.
Artichoke plants produce one large bud on a stalk and several smaller buds below it. Artichokes are easy to grow in mild climates where the growing season is long and temperatures are not extreme. These artichokes are left to bloom for ornament. This is especially useful in areas where they are perennial.
Artichokes are best grown in damp weather, with cool summer temperatures and mild winters. They are grown commercially in coastal areas of Northern California. Artichokes are perennials that can survive for up to 6 years in mild-winter areas.
They're all vegetables, share similar names, and belong to the same family of plants (aster). But sunchoke and Jerusalem artichoke are just different names for the same thing — an edible tuber that looks similar to ginger — while globe artichokes (i.e. common artichokes) are altogether different.
Plant tubers 4-6 inches (10-15 cms) deep, 12-18 inches (30-45 cms) apart.
Jerusalem artichokes are a very good source of minerals and electrolytes, especially potassium, iron and copper. They can also be used as animal feed. You can feed the leaves, stems and blossoms to your sheep, goats, pigs and cattle. The leaves and stems contain 28 percent protein.
Jerusalem artichokes require an 18 to 20-week frost-free growing season. Start new plants in spring 4 to 6 weeks after the last frost for an autumn harvest.
They are a fantastic chicken habitat for several reasons: It is cooler in a dense Jerusalem artichoke thicket; worms collect in this environment, as Jerusalem artichokes manage their own ecology; they like chicken manure; and chickens eat the foliage.
Modern science concurs: “Boiling Jerusalem artichokes in an acid such as lemon juice or vinegar will hydrolyze the inulin to fructose and small amounts of glucose,” Rastall advises. So I gave it a try, boiling quarter-inch-thick sunchoke slices for 15 minutes in just enough lemon juice to cover them.
Place them in plastic bags or in a container of damp sand in a cold root cellar or basement. At 32°F and high humidity, tubers will store for 2 to 5 months. Sunchokes stored in the refrigerator in a perforated plastic bag will keep for about 10 days. Tubers of the Jerusalem artichoke do not store as well as potatoes.
How to tell if Jerusalem artichokes are bad or spoiled? The best way is to smell and look at the Jerusalem artichokes: discard any Jerusalem artichokes that have an off smell or appearance; if mold appears, discard the Jerusalem artichokes.
California is a hub of artichoke culture, where the plant is considered aggressive and invasive because of its ability to spread if it goes to seed. In our colder climate, though, it stays in check. Most plants won't produce flowers until the second year. I found few gardeners growing globe artichokes in our area.
A hardy, widely adapted perennial, Jerusalem artichokes grow best in well-drained soil with a near-neutral pH of about 7.0. Locate your crop in full sun but behind smaller vegetables, because the 10-foot-tall plants cast ample afternoon shade.
Jerusalem artichoke has a coarse, 5- to 10-foot tall stem, large leaves with a rough upper surface, and bright yellow sunflower-like flowers. However, Jerusalem artichoke can be easily distinguished from annual sunflowers by its below-ground growth that includes fleshy tubers resembling thin, knotty potatoes.
Raw: Unlike potatoes, Jerusalem artichokes can be eaten raw. Grated or thinly sliced, they add a bit of crunch and texture to a raw green salad, much like jicama. Steamed/Boiled: Sunchokes can also be steamed, boiled, or even microwaved, much like potatoes. Boil them in water for 10 to 15 minutes or until soft.
Like artichokes, they tend to blacken once exposed to air. Don't peel them; just brush them off to clean them in order to remove soil residues. Use a small knife to remove only the hardest parts and any remaining impurities. After washing them well, immerse them in water with lemon just as you would with artichokes.
Jerusalem artichokes (Helianthus tuberosus) do indeed have a gassy reputation. The sweetness comes from high levels of inulin, a soluble fibre that passes intact through the digestive system until it reaches the colon, where gut bacteria break it down then release gas.
