Jerusalem artichoke is a tuberous perennial plant also called sunchoke. Jerusalem artichokes are propagated from whole or cut tubers. They are commonly harvested from mid-summer to late autumn. Jerusalem artichokes should be grown in a permanent location in a bed dedicated just to this crop. Once plants are established and tubers begin to reproduce, Jerusalem…
Sunchoke
How to Harvest and Store Jerusalem Artichokes
How to Harvest Jerusalem Artichokes Harvest Jerusalem artichoke tubers from late summer onward. The tubers will be big enough to eat about 130 days after planting. Tubers of Jerusalem artichokes—also called sunchokes–left in the ground past several frosts will be sweeter than those lifted sooner. Where the ground freezes, lift the entire crop before the…
How to Grow Sunchoke
The sunchoke, also called Jerusalem artichoke, is a variety of perennial sunflower grown for its edible low-starch tuber which looks much like a small potato but tastes like a water chestnut. Sunchoke tubers can be planted in the garden as early as 2 to 3 weeks before the average last frost date in spring. They…
Sunchokes: Kitchen Basics
The sunchoke can be eaten raw, roasted, or added to soups, stews, crepes and fritters. It is tastiest if harvested just after a frost. A sunchoke is the root of a perennial sunflower that is eaten as a vegetable and has a crunchy, delicate, sweet, nutty flavor. The taste of the sunchoke is reminiscent of…
Sunchoke Serving Suggestions
• Peel and chunk sunchokes, simmer in water with a squeeze of lemon until just tender about 10 minutes, drain and dress with lemon juice, olive oil, and chopped parsley. Add cubed avocado and sprinkle with crumbled bacon. • Cook sunchokes with potatoes, onions, celery, and herbs. Purée and add milk, cream, or butter to…
