Artichoke Jerusalem

Helianthus tuberosa - Certified Organic Plants - Grown at Greenpatch Organic Seeds 

Jerusalem Artichoke grows to 2.5 metres. A hardy perennial, grown by tuber, has showy yellow flowers very much the same as sunflowers only smaller. Dig up rhizomes after flowering as required, eat raw or best cooked as chips, add to stir frys or eat in ferments, similar crunchy texture to waterchest nuts. Native to North America, Jerusalem Artichoke is also known as Sunchoke, very easy to grow, to the point some people refer to it as an 'edible weed'. 

Growing Conditions & Care:

Jerusalem Artichoke is grown similar to potatoes, planting a small tuber in the soil about 5cm deep and 50cm apart, watering in well.  They take a little while to germinate, around 14-21 days. Once plants are established they are quite self-sufficent, although frequent water (roughly 3cm a week) will really help produce good plump rhizomes. After a very showy display of yellow sunflower like flowers and the plant starts to brown and die back, its time to harvest your Jerusalem Artichokes. Be careful when harvesting as the rhizomes have delicate skin. You can leave a mother plant in the ground perennially and simply harvest around it, cutting back the browning leaves when it goes dormant.  It's advisable to only harvest as you need them and eat them fresh for maximum texture and taste, although you can store rhizomes in a sealed plastic bag in the crisper section of the fridge.

Uses:

Edible - eat raw or best cooked as chips, add to stir frys or eat in ferments, similar crunchy texture to waterchest nuts.

Available May to September.

Sold as a single bare-rooted rhizome in winter or a potted plant in a 75mm pot during spring/summer. - Currently being sold as rhizomes.