Jerusalem Artichokes are nothing like their cousin the Globe Artichoke. Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, even though both are members of the daisy family. Jerusalem Artichokes are a tuber, or root crop, and tastes somewhat like potatoes with a nutty flavor. The plants grow six to eight feet tall with sunflower like blooms.
Planting:
Jerusalem Artichokes like soft soil, rich with plenty of compost and good drainage. Plant Artichoke and grow them just like potatoes. Sow “eyes” three to four inches deep. Separate 18 inches in the rows, and space rows three feet apart. Grow and care for Jerusalem Artichokes like potatoes. Mound dirt up around the base of the plant and make sure tubers are covered. Application of fertilizer and mulch will be rewarded by healthier plants, and a larger harvest.
Insects and Pests:
Slugs and snails like the leaves and stems. Root maggots can sometimes infest the tubers, but not often.
Disease:
Blights and fungus can affect plants, especially in wet, humid weather.
Harvesting:
Harvest late in the season for individual meals, being careful not to disturb the root system any more than necessary. If you want to control this vegetable then after the first frost in your area, dig out the remaining roots. Otherwise leave them to come up next year. Warning Jerusalem artichokes are easy to cultivate, which tempts gardeners to simply leave them completely alone to grow. However, the quality of the edible tubers degrades unless the plants are dug up and replanted in fertile soil. This can be a chore, as even a small piece of tuber will grow if left in the ground, making the hardy plant a potential weed.
Animal Feed
Jerusalem artichokes also can be used as animal feed, while they must be washed for most animals, pigs can harvest them through their own volition. The stalks and leaves can be harvested and used for silage, though cutting the tops greatly reduces the harvest of the roots.
Recipe
Ingredients
- 2lb Jerusalem artichokes
- 1 onion
- 1 small celery stick
- 1oz butter/margarine
- 2pts chicken or vegetable stock
- salt and pepper
- a half pint of milk
- croutons
- a little grated cheese
Method
- Peel the onion and chop finely. Slice celery thinly. Peel the artichokes last (to prevent them browning) and slice thinly. then melt the butter or margarine in a large saucepan and fry all the vegetables over medium heat for a couple of minutes, stirring continuously.
- Pour in stock, season with a little salt and a good grind of pepper, bring to the boil then simmer for 30-40 minutes until all the vegetable are tender. Allow to cool slightly.
- Pour into a liquidiser or use a hand blender to puree the soup to a smooth consistency.
- Add milk and heat gently until hot but not boiling, then check seasoning. Serve with a sprinkling of croutons and grated cheese on each portion.
