| Description | Jerusalem Artichoke (Helianthus tuberosum) it is an ornamental, tall-growing native plant that produces edible tuberous roots. The texture of the tuber is similar to that of young potatoes. Tubers are edible both raw and boiled, similar to potatoes. |
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| Plant Type | Perennials Hardy, Bulbs, corms, tubers, rhizoms, etc., Edibles Vegetables, Site author's observations |
| Hardiness Zone | 4-8 |
| Sunlight | full |
| Moisture | average |
| Soil & Site | It can grow in various types of soil except for dense clay, and it thrives in alkaline soil |
| Flowers | single, yellow daisy-like |
| Leaves | Green, simple, opposite, broadly lanceolate leaves. |
| Roots | tubers |
| Dimensions | reaching 5-7 feet tall or taller. |
| Maintenance | Can take over and become an aggressive plant. |
| Propagation | division of tuberous roots |
| Native Site | Eastern North America and Canada. |
| Cultivar Origin | Jerusalem Artichoke is not related to Artichokes and is not from Jerusalem (it is native to the United States). First discovered by a Frenchman, Champlain, in an American Indian Garden in Cape Cod (1605). He said it tasted like Artichokes. It was sent to France. Before 1633, it arrived in Italy, and the Italian word "girasole," meaning "turning to the sun," was corrupted into "Jerusalem". They are a valuable food crop in many parts of the world. |
| Misc Facts | The tubers are edible and taste somewhat like a potato. A bit more work to prepare, since they are not smooth but rather knobby. Potatoes store their carbohydrates as starch, whereas Jerusalem artichokes store them as inulin (not insulin). AKA: Sunchoke, Earth Apple, Topinambour |
| Author's Notes | I grew and consumed this plant for a few years. Easy to grow from the tubers. After you harvest the tubers, you'll likely leave a few behind. They will produce next year's crop. Enjoyed the flavor. |
| Notes & Reference | #274-Site Authors' observations and growing experiences |
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