It’s intriguingly rare to see a crop of jerusalem artichokes, considering how easy they are to grow. They’re part of the sunflower family and, surprisingly, entirely unrelated to the globe artichoke. They produce tall, leggy stems upon which a bright yellow flower blooms, and while they lack the size and sturdiness of sunflowers, they make up for that by appearing in great numbers and developing edible tubers underground. Despite these admirable features, there are good reasons why they are not the most common sight.
First, though nutty and delicious, these tubers can be quite hard to digest – earning them the nickname “fartichokes”. They contain a carbohydrate that can be tough on the gut, so it’s recommended that they are cooked well and introduced into your diet incrementally. Having said that, some eat jerusalem artichokes raw, so to those who are devoted to them, or have a fierce digestive system, they’re never off the menu. The second reason they’re not that common, I suspect, is that once you’ve planted them, you’ve probably got them for ever – and, wow, do they know how to run rampant.
I first met this plant on a plot on a slope that struggled with water rushing downhill and disrupting the vegetable beds below. The tubers had been planted along the top, in full sun, to help absorb excess water, and they did that job beautifully, thriving where there was an abundance of moisture available to their roots. Having said that, jerusalem artichokes will not do well on poorly draining, waterlogged soil as this will cause the tubers to rot. Being planted in the right spot and generously watered is all jerusalem artichokes need to grow. They are fairly drought tolerant, though the resulting tubers will be smaller.
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Start your jerusalem artichokes with bought (or given, if you’re fortunate!) tubers planted in early spring, about a foot apart. Once they’re established, you can repeat this every year using tubers harvested the winter before. But even if you decide not to replant them, the likelihood is some sections of their root systems will remain in the ground after harvest and you’ll see them grow the following year – whether you like it or not.
Jerusalem artichokes can be harvested after the flowers have died back in October or November – though they can be stored in the ground as long as it doesn’t freeze entirely. They don’t keep well once lifted, so you’re best off eating them as soon as possible, though like other root vegetables they can be kept in a dark, cool environment for a short time. The tubers destined for planting next year can be stored in the ground under a mulch of straw – or in a container filled with moist soil or sand, stowed in a sheltered spot, such as a greenhouse.
