Sunchoke or Jerusalem artichokes

Posted in Gardening Tips on December 6 2010, by Sonia Uyterhoeven

Sonia Uyterhoeven is Gardener for Public Education.

One of my colleagues recently asked me about Jerusalem artichokes. Jerusalem artichoke (Helianthus tuberosus) is neither from Jerusalem nor an artichoke. The origin of the common name is unclear but there are a few theories floating around. Some say that this native North American relative of the sunflower may have been labeled Jerusalem since it fed the pilgrims and was part of the ‘new Jerusalem’. Another theory is that when this Native American was exported to Europe it was given the Italian name ‘Girasol’ meaning sunflower which then morphed phonetically into Jerusalem. The moniker artichoke comes from its taste.

As a member of the sunflower family, Jerusalem artichokes or sunchoke love the sun. They are hardy from zone 2 to 9. Sunchokes are perennial and fit into the category of ‘once you have it you can’t get rid of it’. They can grow up to 12 feet tall and are covered with small yellow sunflowers. The edible part of the plant is a tuber which looks like a cross between a fingerling potato and ginger root.

Plant the tubers in the spring setting them 3-5 inches deep and 18 inches apart. Amend the soil with compost or aged manure for the planting year and then top dress in subsequent years. Cover the bed with a good layer of straw mulch to suppress weeds and retain moisture. Because of their magnificent height it is best to place them on the north side of your vegetable garden where they will not shade out other plants.

Due to their tenacious growth habit many people plant them in a bed of their own. The tubers are dug in the fall. It is best to wait until after they are cut back by the frost since the flavor improves with the cold. The easiest way to harvest is to dig up what you need with a spading fork and keep the bed mulched so you can dig as needed throughout the season. There will always be a number of strays or escapees that then provide your crop for the following year.

Jerusalem artichokes contain no starch. They are ideal for diabetics and people who are watching their calories. The tubers can be steamed, stir-fried, roasted, pureed, pickled and even eaten raw. They pair wonderfully with parsnips and beets at this time of year and are a wonderful addition to a good winter soup. They have a sweet, nutty flavor that is worth a try.