Yellow flowers on stems reaching three yards make Jerusalem artichoke (Helianthus tuberosus) a sunflower cousin that doubles as an autumn windbreak, while its knobbly tubers taste faintly of artichoke and are low in calories yet rich in vitamins and minerals. Give it free-draining soil and it will feed you all winter.
World War II was a time when Jerusalem artichokes were doled out as military rations, and the trauma connected to the war led the following generations in Europe to forget about this plant. Today, it rises again in the esteem of many thanks to its health benefits and its delicious taste. Since it is low-calorie and rich in vitamin and minerals, this delicate vegetable has a taste that is somewhat reminiscent of artichoke. To make it more digestible, add a pinch of baking soda to the water used for boiling.
If Jerusalem artichoke takes a liking to your garden, it will be there to stay. Remember that before planting! It is extremely easy to grow, and although it thrives most in well-draining soil, it still spreads happily in virtually all kinds of soil. It can reach heights of up to three yards (three meters), like its cousin the sunflower. Set it up towards the rear of your vegetable bed, it will make for an effective windbreaker in fall while staying very ornamental thanks to its yellow flowers!
Plant your tubers at the end of winter. If you haven’t prepared your soil during the fall, simply spade it over after a drenching rain. Sink the tubers in the ground down to more or less 4 inches (10 cm) deep, one every 20 inches (50 cm).
Leave walking space between rows, about 32 inches (80 cm). This thriving plant hedge will grow tall, so pull out a wire between two tall poles so you can contain the stems and help them stay upright. That’s all there is to it: the plant will grow fine without any further attention.
Everything the article asks of you at planting time, in one place. These are the only figures you need before sinking the tubers.
| Detail | What to do | Why it matters |
|---|---|---|
| Planting time | End of winter | If the ground was not prepared in autumn, spade it over after a drenching rain |
| Planting depth | About 4 inches (10 cm) | Deep enough for the tuber to root and shoot unaided |
| Spacing in the row | One tuber every 20 inches (50 cm) | Gives each plant room in a hedge that grows dense |
| Distance between rows | About 32 inches (80 cm) | Leaves walking space for you between the rows |
| Support | A wire strung between two tall poles | Contains the stems and helps them stay upright |
| Final height | Up to three yards (three metres) | Best placed at the rear of the bed, where it acts as a windbreak |
Beyond that, nothing: the plant will grow fine without any further attention.
Tubers are sold by name, and the differences that matter in the kitchen are skin colour and how knobbly the tuber is — a smooth variety saves a great deal of scrubbing. Height and earliness decide where it goes in the plot and when you start lifting.
| Variety | Tuber skin | Tuber shape | Maturity | Plant height |
|---|---|---|---|---|
| Mammoth French White | White | Very large, knobbly | Late | Tall |
| White Fuseau | White | Elongated, smooth | Main season | Tall |
| Dwarf Sunray | Pale, thin skin | Tender, needs no peeling | Main season | Short for the species |
| Boston Red | Rose-red | Knobbly, clustered | Late | Tall |
| Fuseau | Pale buff to white | Long, smooth, few knobs | Main season | Tall |
| Red Fuseau | Rose-red | Long and fairly smooth | Main season | Tall |
| Stampede | White to buff | Large, lumpy | Early | Medium to tall |
Once winter has settled in, simply leave your Jerusalem artichoke tubers be, in the ground. It’s the best way for this vegetable to keep; when exposed to air, it tends to wilt away and shrivel up.
If you expect freezing but still wish to pull your tubers out, then pull out several plants all in one shot. Flip the soil over, and dunk the tubers in a water, rustling them up for them to rub the dirt off one another. Dry them out, and then store them in an airtight container that should stay in the cool but without freezing. Your Jerusalem artichoke roots will stay fresh for 3 to 6 weeks. Repeat whenever you need more.
If you plan on growing more next year, keep a few tubers aside: plant them at the end of winter… but expect that more will grow back on their own, because there’s always a root left over here and there!
M.-C. H.
