Sun Roots in Winter
We are currently enjoying our first ever self-grown crop of Jerusalem Artichokes. We have been buying and eating them for years but hadn't previously grown our own.
As it turned out, they were very easy to grow and were vigorous enough to eventually grow away from the slugs who were intent on eating the new shoots. They do grow quite tall - up to 3 metres, so we had to be careful where we planted them so as not to cast too much shade on other plants.
The Jerusalem Artichoke is a species of sunflower, with edible roots. No relation to the Globe Artichoke and with no ties to Jerusalem either, the English name appears to be a corruption of the Italian girasole articiocco - meaning sunflower artichoke. They are also known as sunchoke, sunroot and earth apple.
We use them as a substitute for potato in winter, although they have a sweeter, nuttier taste. They go particularly well with fish - roasted with a squeeze of lemon juice, but they can also be boiled, steamed, fried, chipped, or eaten raw in salads. You can also make great soup from them. In Germany they are used to make brandy.
The foliage dies off in late autumn but, unlike potatoes, the tubers are very hardy and can be left in the ground all winter - just dig up a few whenever you need them (unless the ground is frozen!). If you leave a few tubers they will grow in the spring, giving you another crop for free.
Although quite delicious, Jerusalem Artichokes have a bad reputation. The tubers can be small and knobbly, making scrubbing and peeling a chore. They are also reputed to cause embarrassing flatulence in some people. Luckily, they have never afflicted me in this way so I can happily keep eating them with impunity!
As it turned out, they were very easy to grow and were vigorous enough to eventually grow away from the slugs who were intent on eating the new shoots. They do grow quite tall - up to 3 metres, so we had to be careful where we planted them so as not to cast too much shade on other plants.
The Jerusalem Artichoke is a species of sunflower, with edible roots. No relation to the Globe Artichoke and with no ties to Jerusalem either, the English name appears to be a corruption of the Italian girasole articiocco - meaning sunflower artichoke. They are also known as sunchoke, sunroot and earth apple.
We use them as a substitute for potato in winter, although they have a sweeter, nuttier taste. They go particularly well with fish - roasted with a squeeze of lemon juice, but they can also be boiled, steamed, fried, chipped, or eaten raw in salads. You can also make great soup from them. In Germany they are used to make brandy.
The foliage dies off in late autumn but, unlike potatoes, the tubers are very hardy and can be left in the ground all winter - just dig up a few whenever you need them (unless the ground is frozen!). If you leave a few tubers they will grow in the spring, giving you another crop for free.
Although quite delicious, Jerusalem Artichokes have a bad reputation. The tubers can be small and knobbly, making scrubbing and peeling a chore. They are also reputed to cause embarrassing flatulence in some people. Luckily, they have never afflicted me in this way so I can happily keep eating them with impunity!
Submitted by Jane, plot 9
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