Jerusalem artichoke

by YankeeJim | July 19, 2011 at 11:24 am

79 views | 1 Recommendation | 1 comment

Edible or not?

It isn’t really an artichoke, and they don’t come from Jerusalem. It is a sunflower type plant with an edible root.

Its botanical name is helianthus tuberosus.

While dining at St. Johns pub last winter, I saw a dish featuring Jerusalem artichoke and salsify. I wanted the dish because salsify is something that I truly enjoy. It is a root that bears the flavor of oysters. My Mother used to make salsify stuffing that tasted like oyster dressing without the fear of oyster poisoning.

As I was about to order, I was advised not to do it because the Jerusalem artichoke may cause an unpleasant experience afterwards. I took the advice.

Then unbeknownst to me, I planted them in the garden where they appear as a type of daisy or sunflower. I am enjoying them, but have no intention of harvesting the roots.

“Jerusalem Artichoke also called the sunroot, sunchoke, earth apple or topinambur, is a species ofsunflower native to the eastern United States, from Maine west to North Dakota, and south to northern Florida and Texas.

The name "Jerusalem Artichoke" is really a misnomer. It is not an artichoke at all, but rather a tuber crop like potatoes, and has no relation to Jerusalem.

Jerusalem Artichoke is easy and grown as a perennial with tubers. MAKE SURE YOU PICK A SPOT IN YOUR GARDEN OR YARD where they can get a bit out of control. They will spread if you're not careful about managing them.

Stems are heavy, and grow 3 to 12 ft in height. The plant produces yellow flower heads in late August and September.

Jerusalem Artichoke is similar to water chestnuts in taste. The tubers resemble potatoes except the carbohydrates compose about 75 to 80% of the tubers are in the form of inulin not starch. Caution:They are high in inulin. The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain.

The tubers are prepared similar to potatoes. Plus, they can be eaten raw, made into flour, or pickled.

Harvest after flowers die.”