Jerusalem artichoke is also known as sunchoke. Jerusalem artichoke is a tuberous perennial plant. 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…
Sunchoke
How to Harvest and Store Jerusalem Artichokes
Harvest Jerusalem artichokes when they are big enough to eat, about 130 days after planting. Tubers of Jerusalem artichokes—also called sunchokes–can be left in the ground past several frosts. They will be sweeter than those lifted sooner. When to Harvest Jerusalem Artichokes Harvest Jerusalem artichoke tubers from late summer onward about 13o days after planting….
How to Grow Sunchoke
The sunchoke, also called Jerusalem artichoke, is a variety of perennial sunflowers 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…
Four Ways to Cook Sunchokes
The sunchoke can be eaten raw or cooked. It has a crunchy, delicate, sweet, nutty flavor. The taste is reminiscent of jicama, water chestnuts, or artichokes. Sunchoke is the root of a perennial sunflower. The sunchoke also is called Jerusalem artichoke but it not related to the artichoke. It is tastiest if harvested just after…
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…
