Did you know that Jerusalem Artichokes are members of the sunflower genus Helianthus. Ours are flowering, which isn’t the best as they do use some of the energy from the tuber to produce the flowers. You can snip these off to reduce the impact on the tuber. You harvest as the stems begin to die back in autumn, and you will be surprised how many you get. We like to call them Fartichokes, they are absolutely delicious, but can be quite effective in energising certain bits of your body!
Choosing cultivars
A Danish study found that late maturing red varieties have the highest level of Inulin. Inulin is said to produce short-chain-fatty-acids, which help strengthen the lining of the gut, reducing the risk of inflammation.
Choosing those late red and purple varieties of Jerusalem Artichoke will help harness the microbe-boosting benefits.
Planting out Jerusalem Artichokes
- Plant out in mid-spring in a sunny spot
- Be aware that the plants grow very tall so may shade out other plants.
Also, be very aware that these guys can be invasive. If not dug up year after year that can quickly colonize, with one tuber capable of producing over 100 other tubers in one year. Yikes! Planting in a raised bed can help prevent this. - Remove the flowers to help tuber development
- Harvest from mid-autumn by digging over the whole bed. Remember to get them all if you don’t want more next season. As with potatoes, it is better to start afresh each year to avoid the build up of diseases and to ensure that you start with really healthy seed tubers.
Eating
- Eat Jerusalem Artichokes quickly after harvesting – inulin levels can drop quickly after they are out of the ground.
- Baking rather than boiling – boiling can break down the inulin, and baking will help them retain their beneficial fiber. They go very sweet when baked, we like them baked on a tart with goats cheese or Ali’s favourite is Butternut squash and Fartichoke soup with fried capers!
Goodness, I’m hungry….
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