Jerusalem Artichokes
Introduction
Jerusalem artichokes are a relative of the sunflower, and like sunflowers, they grow tall – up to 3 metres in height.
The tubers of Jerusalem artichokes are edible and have a nutty flavour. They can be turned into soups and sauces, or mashed and boiled just like potatoes.
Planting
- Planting depth: in trenches 15 cm or 6 inches deep, spacing individual tubers 30 cm or 12 inches apart
- Minimum gap between rows of 1 metre
Harvesting
- Tubers can be left in the ground and harvested as required (dug up like for potatoes)
- The plant is invasive (so ensure all tubers have been dug up before the spring)
(inside)
(outside)
(fresh)
(stored)
= jar, 
= freeze, 
= store
Varieties
Whilst a relative of sunflowers and sharing their tall habit, the flowers of Jerusalem artichokes are much smaller, with delicate yellow petals surrounding a yellow centre. A row of plants makes an attractive windbreak in the summer months, and some people choose to grow Jerusalem artichokes for this reason alone.
The nutty tasting tubers can be turned into soups and sauces, or mashed and boiled. The tubers are very knobbly which make them quite difficult to peel. A good scrub before cooking may suffice, or in addition to scrubbing, cook the tubers whole and peel after they are cooked. Some people find eating Jerusalem artichokes gives them wind.
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Growing
If growing for a border, Jerusalem artichokes are grown as perennials, and will rapidly grow back each spring. The plant is invasive, and will need to be controlled otherwise it will dominate a border.
If growing for tubers, Jerusalem artichokes are planted in the spring and dug up completely after harvest (ie grown as an annual). The tubers will be ready to harvest in autumn by digging up the required amount for a meal. The remaining tubers will store well in the ground until late winter.
Jerusalem artichokes are extremely vigorous growers, and will only require watering in very dry periods.