Jerusalem Artichoke

The Jerusalem Artichoke – Exploring Its Journey From the Garden to the Dinner Plate

The Jerusalem artichoke, also known as sunchokes, are a type of tuber grown and harvested around the world – but with the most prized crop of all grown in Jerusalem, the namesake of this beloved edible. These underground tubers have become a popular addition to meals, bringing a myriad of flavors and a unique, nutty-like texture to any dish. So what is a Jerusalem artichoke, how are they created and how do they get from the garden to your dinner plate? Let’s take a closer look.

Understanding the Jerusalem Artichoke

The Jerusalem artichoke is unique in many ways. It's most closely related to the sunflower, from which its nickname “sunchoke” is derived, and it’s a member of the daisy family. The edible tuber grows subterranean, like most other root vegetables, but unlike potatoes and carrots, the Jerusalem artichoke has a segmented, knobby texture and is a pale yellow-brown color. The leafy foliage above ground is tall and bushy, usually reaching between five and six feet in height.

The taste of the tuber, when cooked, is described as a cross between a potato and artichoke, but it can vary depending on soil type, climate and when the crop is harvested. It typically has a marginally sweet and nutty flavor.

Growing & Harvesting Jerusalem Artichokes

Grown in various climates, across many countries around the world, Jerusalem artichokes are considered to be an exceptionally easy crop to grow. The plant is most typically direct-seeded into the soil from early spring onwards and is ready to be harvested within 60–90 days depending on weather conditions. If the soil is well-drained and fertilized, the harvest for this crop can begin as early as late summer or continue into early fall.

The soil does not need to be tilled for planting because Jerusalem artichokes are a perennial crop and the tubers are quite resilient and can tolerate considerable cold. As the plant grows, some gardeners may add additional nutrients to the soil to ensure that their Jerusalem artichokes receive the best possible nourishment and can reach full maturity - something that requires anywhere between 8 and 10 months.

When it comes time to harvest, the process of extracting the Jerusalem artichokes from the soil is very different from other root vegetables. Due to their segmented nature, they must be found and harvested by hand. Care must be taken to also ensure that the tuber is completely retrieved from the soil as small pieces of root left behind may start to regrow and spread.

Storing & Eating Jerusalem Artichokes

It’s important to note that, unlike other root vegetables, Jerusalem artichokes should not be left in the soil to be stored. The tubers are typically quite sensitive and will quickly develop mold and decay if left in the ground post-harvest. As such, they must be stored in a cool and dry place.

When it comes to eating Jerusalem artichokes, they’re a widely versatile side dish that can be added to a variety of meals. Jerusalem artichokes can be boiled and mashed, kicked up with seasonings and fried until crispy, or added to salads or soups.

No matter what method of cooking you choose to make Jerusalem artichokes your own, remember to always give the tubers a scrub before you begin. Due to how prone Jerusalem artichokes are to the accidental spread of pests, make sure to check for dirt, debris and other pests in your tubers before cooking.

Conclusion

Jerusalem artichokes provide a unique flavor and texture to any meal and - when cared for correctly - are an easy crop to grow and harvest. Once harvested, they require special handling to ensure that all parts of the tuber are extracted from the ground and then stored properly in a cool and dry place. From there, Jerusalem artichokes can be enjoyed in a variety of ways. Boiled, mashed, fried or added to a soup or salad, they’re a nutritious vegetable that will surely add something special to your dinner plate.