Jerusalem Artichoke. Index Search Home. D. R. Cosgrove. 1, E. Stock_000021704638XSmall.jpg' alt='Jerusalem Artichoke Seeds' title='Jerusalem Artichoke Seeds' />A. Oelke. 2, J. D. Doll. D. W. Davis. D. J. Undersander 3, and E. S. Oplinger. 31. Department of Plant and Earth Sciences, University of Wisconsin River Falls, WI 5. Departments of Agronomy and Plant Genetics and Horticulture, University of Minnesota, St. Images/MEN/Editorial/Articles/Magazine-Articles/2010/10-01/All-About-Growing-Jerusalem-Artichokes/2010-10-oct-nov-growing-jerusalem-artichokes-jpg.jpg' alt='Jerusalem Artichoke For Sale' title='Jerusalem Artichoke For Sale' />Jerusalem Artichoke ImagesPaul, MN 5. Departinents of Agronomy and Soil Science, College of Agriculture and Life Sciences and Cooperative Extension Service, University of Wisconsin Madison, WI 5. March, 1. 99. 1. I. History Jerusalem artichoke Helianthus tuberosus L. Native to the central regions of North America, the plant can be grown successfully throughout the U. S. under a variety of temperature and rainfall regimes. Several North American Indian tribes used Jerusalem artichoke as food prior to the arrival of European settlers. The explorer Champlain took Jerusalem artichokes from North America to France in 1. Jerusalem Artichokes For SaleBy the mid 1. In France, the artichoke is called topinambour, although the word Jerusalem has several explanations. The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a new Jerusalem. A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower girasol. One additional explanation involves a 1. Petrus Hondins of Ter Heusen, Holland who was known to distribute his artichoke apples throughout Europe. Ter Heusen was modified to Jerusalem in the United States. Find quick easy jerusalem artichoke recipes menu ideas, search thousands of recipes discover cooking tips from the ultimate food resource for home cooks. The Jerusalem artichoke is a perennial sunflower grown for its potatolike tubers, which are tender with a sweet, nutty flavor, and enjoyed raw or cooked. This publication offers information on the Jerusalem artichoke, Helianthus tuberosus L., also known as sunchoke, which can be produced throughout the. Not sure what to cook Weve pulled together our most popular recipes, our latest additions and our editors picks, so theres sure to be something tempting for. Jerusalem artichokes are the unsung heroes of the root vegetable family. These versatile veggies can be eaten in a side dish or simply roasted and served. The Jerusalem artichoke Helianthus tuberosus, also called sunroot, sunchoke, earth apple, or topinambour, is a species of sunflower native to eastern North America. In recent years the fresh tubers have been widely marketed in the U. S., but in quite limited quantities. II. Uses The plant can be grown for human consumption, alcohol production, fructose production and livestock feed. A. Human Food Similar to water chestnuts in taste, the traditional use of the tuber is as a gourmet vegetable. Jerusalem artichoke tubers resemble potatoes except the carbohydrates composing 7. Once the tubers are stored in the ground or refrigerated, the inulin is converted to fructose and the tubers develop a much sweeter taste. Dehydrated and ground tubers can be stored for long periods without protein and sugar deterioration. Tubers can be prepared in ways similar to potatoes. In addition, they can be eaten raw, or made into flour, or pickled. They are available commercially under several names, including sunchokes and lambchokes. B. Alcohol Production In France the artichoke has been used for wine and beer production for many years. Ethanol and butanol, two fuel grade alcohols, can be produced from Jerusalem artichokes. The cost of producing ethanol currently is not competitive with gasoline prices, and therefore the success of ethanol plants has been limited. C. Fructose Production About 5. Americans is grown and produced in the United States. Fructose is more soluble in water than sucrose, so fructose provides a more desirable syrup. In addition, it is 1. The majority of domestically produced fructose is obtained from corn. Although the Jerusalem artichoke is a viable fructose source, the U. S. sugar industry has been hesitant in utilizing it because farmers have been concerried with its potential as a weed problem, and because it requires extra planting and harvesting equipment along with storage difficulties. D. Forage Production The quality of artichoke tops make them a suitable livestock feed, but the forage quality has no advantage over other forage crops and should be classified as a maintenance feed. Both crude protein and digestible protein concentrations are low when compared with alfalfa Table 1. Artichoke tops are superior in TDN to the perennial forages listed, but it has less TDN than corn silage. Optimal forage quality can be obtained by harvesting tops during mid September when protein levels will be at their maximum. However, tuber yields will be reduced at this time Table 2. The smaller size may make the tubers unharvestable. For greater tuber production it is more advantageous to harvest the tops after a hard frost. Protein levels in the forage will be reduced, but will still provide an acceptable feed. Roots, tubers and tops can be fed as a combined ration. Tops can be fed fresh or ensiled, although the forage does not ensile well because of its high concentration of soluble sugars and high moisture content. The potential advantage of the crop for forage may arise from the fact that it adapts well to a wide variety of soils and habitats. Table 1. Feeding value and forage quality characteristics of Jerusalem artichoke tops and tubers and other selected forages. Forage. DM1. TDNDPCPCFJerusalem artichoke tops. Jerusalem artichoke tubers. Alfalfa, full bloom. Smooth brome, post bloom. Corn silage. 29. 70. Beet pulp. 91. 75. Morrison. Feeds Feeding p. IDM Dry matter, TDN Total digestible nutrients, DP Digestible protein, CP Crude protein, CF Crude fiber. Table 2. The effect of top harvest on top and tuber yield of Jerusalem artichokes in 8 row, 3. North Branch, MN 1. Cutting SchemeTop Fresh Wt lbacreTuber Fresh Wt lbacreFresh WtTuberTotal Dry Wtlbacre1. LSD2. 99. 08. 74. Top harvest in early August. Top harvests in early August and early September. Top harvest in early September. No top harvest prior to maturity. Source Waters, et. University of Minnesota. III. Growth Habits The Jerusalem artichoke is a perennial with tuber bearing rhizomes. Stems are stout, pubescent and grow 3 to 1. The leaves range from 1. The plant bears many yellow flower heads in late August and September that are approximately 1. The thick, rough textured leaves have coarse hairs on the upper surface and fine pubescence underneath. They are opposite on the lower part of the plant and alternate on the upper portion. The tubers vary from knobby to round clusters, range from red to white in color, and are rougher in conformation than potato tubers. Cultivated varieties yield white tubers that are clustered near the main stem in contrast to wild types which produce reddish elongated tubers at the end of long rhizomes. IV. Environment Requirements A. Climatic Most cultivars require a growing season of at least 1. Optimum yields are obtained where temperatures range from 6. F. Rainfall of 5. In dry areas irrigation may be necessary to begin germination. B. Soil Although the plant adapts well to a wide range of soil types and p. H levels, artichoke production is favored by slightly alkaline soils. Yields are poor on heavy clays, particularly if there is waterlogging. Tuber and top yields are limited if soil moisture is less than 3. September to November. C. Seed Preparation and Germination Tubers sprout approximately 1. F before germination begins. Jerusalem artichokes are propagated vegetatively by the use of sound, disease free small tubers or pieces of tubers weighing approximately 2 oz and having at least 2 to 3 buds each. V. Cultural Practices A. Apple Pie Filling From Scratch. Method and Rate of Seeding Recommended planting rates of 1,0. The tubers and tuber pieces are cut to approximately I to 2 oz in size and planted 1. Table 3 shows yields of two varieties at two plant populations in 3 row, 2. Minnesota. Fresh weight yields were higher with 1. These studies were conducted using 2 oz tuber pieces. Further Minnesota studies have indicated no difference in yield between 1 and 2 oz tubers however, 1 oz tubers may be more susceptible to dessication in dry soils. Table 3. Tuber yield of two Jerusalem artichoke varieties in two plant populations on sand soil at the Staples Irrigation Center, Staples, MN 1. Variety. Spacing inTuber Fresh Wt lbacreDry WtTubergMammoth French White. Mammoth French White. Columbia. 36 2. Columbia. LSD 6. 33. 11. 8. Source Waters, et. University of Minnesota. Planting depths are similar to potatoes. Tubers should be covered by 2 to 4 in. Hilling is recommended to increase moisture retention and to concentrate the tubers for easier harvesting. Real Food Right Now and How to Cook It Sunchokes. This past weekend, I worked in my community garden in Brooklyn to prepare the growing beds for the coming winter. In a small, overlooked area of the garden, giant sunflowers had grown, some at least nine feet tall, with dark green foliage topped by clusters of sunny yellow flowers that drew bees by the dozen. As summer gave way to fall, the flowers had dropped off and the leaves started to brown most of the plants were bent over in two from the winds of the storm. Volunteers helped cut the plants down, and then another gardener started digging underneath the stalks. The sunflowers that had never failed to cheer me up in the summer had produced another gift a pile of aptly named sunchokes. The little knobby nuggets flummoxed most of the gardeners who gathered around most of them had never eaten a sunchoke and were unsure of what to do with them. I assured them that sunchokes are a versatile veggie, as delicious raw as as they are cooked. A Brief History. Sunchokes, the vegetable formerly known as Jerusalem artichokes, are the tuberous roots of a native North American plant in the sunflower family neither from Jerusalem nor related to artichokes originally cultivated by Native Americans. The Oxford Companion to Food says that the plant was noted in writing as early as 1. Samuel de Champlain the same guy Lake Champlain is named after described the root as tasting like an artichoke, ostensibly starting the naming confusion that has plagued the vegetable since its European debut. Things get even weirder, etymologically speaking, because in much of Europe, the vegetable is known as topinambour or some variation, a corruption of the name of an indigenous Brazilian tribe that was on tour I wont even comment on that one in France at the same time the sunchoke was introduced in 1. Jerusalem is thought to either be a corruption of girasole Italian for sunflower or Terneuzen, a Dutch town from where the root was first brought to England. These linguistic misunderstandings led marketers to rename the vegetable to the sort of more pleasing sunchoke in the 1. Though I question the marketing prowess of anyone naming a foodstuff with the word choke in it. Im just saying. Factual Nibbles    Sunchokes enjoyed much popularity in Europe after their introduction, until they started developing a reputation for causing excessive amounts of flatulence. This actually has some basis in reality, as sunchokes contain a great deal of inulin, which does cause gas and bloating when eaten in excess. Sunchokes are adapted to colder climates, and taste better when harvested after the first frost. The bulk of sunchokes grown in Germany go toward the production of a liqueur called Topinambur, made from sunchokes and a mix of herbs. Sunchoke plants are considered weeds in some part of the country and can be quite invasive if left unchecked. Cultivation Environmental Impact. Although sunchokes are native to the US, they are not commonly cultivated here for food the vegetable enjoys much more popularity in France and other European countries. Sunchokes dont even rank on the Environmental Working Groups Shoppers Guide to Pesticides in Produce heck out our vegetable rule of thumb. However, the roots are used for the industrial production of inulin, employed more and more frequently in processed foods as a source of dietary fiber and as a substitute for sugar and other fillers. Its unclear from my research whether sunchokes are monocropped in the US, or if other industrial agricultural practices like heavy fertilizer and pesticide use are used, but I think it is safe to say that if youre purchasing sunchokes from a local farmer that the plants environmental impact is fairly low. Sunchokes are also touted as a possibility for ethanol production, for which the root has a long and rather sordid history in the early 1. Many farmers went bankrupt, and the scams perpetrators ended up in prison. If this scandal piques your interest, there is a whole book about it. Seasonality. In the US, sunchokes are in season from late fall through early spring. Characteristics. Nutrition. Sunchokes are a great source of iron, potassium and thiamin. They are also low in calories and high in fiber. Inulin, the primary carbohydrate in sunchokes, minimally affects blood sugar and is touted as a diabetic friendly carb. What to Look For. A couple of different cultivars of sunchokes are readily available in the US. Some varieties have more knobbly bits, while others are smoother. Some varieties are elongated like fingerling potatoes. The veggies skin is usually light brown to creamy in color, but may also be pink or reddish, and the interior may be white, cream colored, tan or even purple. When choosing sunchokes, select examples that are firm to the touch with no black spots or blemishes the older the sunchoke, the sponger they get. Spongy is not a yummy sunchoke quality. What to Do with It. Storage. Sunchokes will keep in the produce drawer of the refrigerator for 2 3 weeks, though I swear Ive kept them for even longer. Cooking. The sweet nutty crunchy qualities of sunchokes can be put to good use in an amazing number of ways. My favorite way to eat them is raw shaved thinly as in this salad, with a drizzle of olive oil and a blanket of Parmigiano Reggiano. But thats a little too easy what vegetable doesnt taste good like that  When I prepare sunchokes raw, I usually leave the skin on, but for cooked preparations you may consider removing the skin with a swivel blade peeler or paring knife the skin tends to toughen when cooked. Raw sunchokes also make nice toss ins to salads, and are crunchy enough to be made into slaw. They can be sliced and roasted like potatoes, sauted or made into a delicious gratin. The French are famous for a creamy sunchoke soup, but the tuber is also good simply pureed peel first and mixed with cream and butter, like mashed potatoes. Pro Tips. Sunchokes oxidize when exposed to air, just like apples or potatoes. To prevent this, toss with lemon juice before cooking. There are a bunch of other fascinating tips for preparing sunchokes here one of my favorites is a pointer about preventing sunchokes from turning gray when pureed or made into soup their high iron content causes this to happen add a pinch of cream of tartar or an acidic liquid like lemon juice to the sunchoke cooking water. Recipe. Sunchoke Chips. This recipe is so simple I hesitate to even call it a recipe but either way, the idea is Marcella Hazans, from her awesome book, Essentials of Classic Italian Cooking. These sunchoke chips are especially good as a garnish or side for scallops or fish, but are delicious alongside any protein. What Youll Need. Vegetable oil, for frying. Kosher salt. Method. Wash the sunchoke slices in several changes of cold water. Pat thoroughly dry. In a large skillet, pour enough of the vegetable oil so that it comes about 14 inch up the sides of the pan. Turn the heat to high. When the oil is hot but not smoking, gently add the sunchoke slices. Dont crowd the pan. Youll have to do this in batches. When they brown on one side, turn them over and fry on the other side. Transfer with a slotted spoon to a large plate or platter lined with paper towels. Sprinkle with salt. Repeat with the remaining sunchoke slices. Serve hot. Makes 4 servings. Stretching Your Fresh Food Dollar Though Preservation. Sunchokes can be pickled this recipe with tumeric and mustard seeds looks especially delicious. They can be frozen, too, but note that freezing sunchokes causes them to become mushy and may cause them to discolor, as well. To freeze slice sunchokes or cut into chunks, blanch for 2 3 minutes in boiling water, plunge into an ice bath, then freeze on cookie sheets.