No, they aren't from the Holy Land and they aren't an artichoke. In fact, they are part of the sunflower family, which isn't surprising when you see their tall stems and small but bright yellow flowers. However, nutty-flavored Jerusalem
artichokes (sometimes called sunchokes or sunflower chokes) are easy to grow and are harvestable most of year (including winter).
Historically, Jerusalem artichokes were used mostly for livestock, and given how prolific and hands off this plant is, that makes perfect sense. Larger livestock, like pigs, love to eat the tubers; rabbits, goats, and sheep love the leaves; goats and sheep will also eat the entire above-soil part of the plant.
The history of humans eating Jerusalem artichokes is less straightforward, however. In modern times, the tubers have been given the nickname "fartichokes" - and, indeed, they cause flatulence in most people. This is perhaps why Jerusalem artichokes were long considered famine food. Yes, humans could eat them, but they weren't a first choice for food. Nevertheless, they are very tasty - and fermenting them helps tremendously with making them more digestible. The tubers are also high in potassium, iron, and thiamene and help maintain good bacteria in the digestive tract (because they contain a natural pro-biotic).
Another fault of the plant (depending on your point of view) is that it grows too easily. One friend told me a piece of the tuber tossed in her compost pile quickly developed into a plant. Another spoke of trying to eradicate Jerusalem artichokes from his garden without success. Fortunately, there's an easy solution: Grow Jerusalem artichokes in a container or grow bag.
It can be a challenge to find Jerusalem artichokes in nurseries. However, they can usually be found in grocery stores; if you have trouble finding them there, call around to local health food style grocery stores.
Plant the tubers as early as January and as late as May, about 5 inches deep, in full sun. Place tubers 18 inches apart. The plants will grow tall, so bear t
his in mind or you may inadvertently shade other edibles.
Although you can harvest the tubers anytime, they'll be bigger if you harvest after the flowers die back. In addition, cold temperatures improve the flavor of Jerusalem artichokes and decrease the amount of flatulence they cause. The crop can be left in the soil and dug up throughout winter. Once dug, the tubers don't last long in cold storage. While harvesting, if you find any small tubers, let them remain in the soil to create the next year's crop.
To eat Jerusalem artichokes, scrub them clean. There's no need to peel them. One easy way to eat them is to slice them like French fries, toss with olive oil and seasonings, and bake until golden. You can also slice them into rounds and fry them like potato slices.
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