Tubers are dug in the fall. There’s not a whole lot to manage with Jerusalem artichokes. Last year, I harvested about 20 lbs that resulted from tossing a few shriveled store bought chokes the previous year. Starting. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.. Once you have your first round matured and grown, it takes little encouragement to keep them alive and thriving – with mild watering and harvesting only being occasional tasks. A long growing season is important if you’re aiming for big roots, but these are perennials that will continue to produce year after year if conditions are right. Diseases and pests are not a major concern, as they have maintained strong enough wild genetics to easily resist them. Hi, are the flowers of the plant edible? The Jerusalem artichoke (not to be confused with the globe artichoke) is part of the sunflower family. Place your tubers in the ground, root-down and stalk-up, around 5 inches deep, and cover. The quantity will diminish and eventually fade away over time, rendering them closer in nutritive value to potatoes. After you’ve planted fresh tubers and the first stalks push up, consider placing even more soil at the base for stability. Either way, many different people and cultures have enjoyed growing sunchokes for thousands of years… with good reason! As seen in a recent medical research review, Jerusalem artichokes have drawn the attention of modern medicine: the tuber produces significant amounts of inulin, a natural polysaccharide (read: a storage carbohydrate and dietary fiber) that has shown beneficial effects on Type 2 diabetes and leaky gut syndrome management. The growing guide from Mother Earth News recommends harvesting after soil temperatures have cooled considerably, for the sake of improving the texture and flavor of the tubers – making fall or winter prime gathering times. There are a couple of common misconceptions you should quickly forget when first adding this sunny and brilliant plant to your yard. When I harvest them stalks I cut off the tops and they stay pretty in vases for a long time. Sunchokes are so hardy you can try planting them at any time of year, so long as the ground is workable and not frozen – though it may be less ideal to plant a new tuber going into the winter, as such conditions are difficult for transplants. Rinse and clean away all dirt from tubers with water before storage, and make sure they are completely dry before stowing them away. Check all areas of your plot or bed thoroughly, just to be sure that you’ve culled them all, even if you don’t expect that they have spread. There, it became a mainstay of French cuisine, as it remains today. The leaves are about 3 inches wide and 4 to 8 inches long. 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. I am considering decorating focaccia bread with them. Loosen and remove tubers you want to save for eating from the ground, and leave the rest in the soil for re-growth (and more tubers next year). Many glorious colors are available to select from as well, to enhance the beauty of any meal. Most garden centers don’t carry them, but many catalogs do. Start harvesting after the first frost, when the plants begin to die back (around late autumn—November in the northern hemisphere). Find more gardening information on Gardening Know How: Keep up to date with all that's happening in and around the garden. Try These Tips to Get that Grass in Tip-Top Shape! Haven’t tried them boiled yet. The bigger challenge, however, may be in maintaining your patch in a way that keeps these from spreading and crowding out your other plants. I kept the chokes in a large plastic bag lined in paper towels. Waiting until the arrival of the coldest temperatures in your area may seem a bit strange compared to how you would harvest most other veggies (usually done BEFORE the threat of frost). They need full sun to do well. Select a pH-neutral, fully sunny, and well-drained site where you can dig up the soil and place your tubers, and be sure to remove all competing weeds from the site. Consider adding the tuber to dishes that enhance and complement its flavor profile, such as those made with the following ingredients: For more suggestions on how to pair the vegetables, fruits, and herbs that you harvest with other ingredients, check out Karen Page and Andrew Dornenburg’s expert book on the subject, “The Flavor Bible.”. We occasionally link to goods offered by vendors to help the reader find relevant products. Try the Benriner Japanese Mandoline Slicer, a best seller on Amazon. In my experience the best harvest season is end of september until march. With the mysteries of Jerusalem artichokes unveiled, it’s quite clear why they will make a smart addition to your garden – and why you should give them a try! Cold soil and frost greatly improve sunchoke flavor! Avoid waterlogged soil, since too much moisture is about the only thing that will kill your Jerusalem artichokes. Also called sunchokes, Jerusalem artichokes (Helianthus tuberosus) are distant relatives to the hearty, many-layered globe artichoke that you commonly see at the supermarket, or in Mediterranean cuisine.