| Description | Jerusalem Artichoke (Helianthus tuberosum) An ornamental tall-growing native plant that produces edible tuberous roots. The texture of the tuber is like young potatoes. Tubers are edible both in their raw form or 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 | can grow in various types of soil except for dense clay, and it thrives in alkaline soil |
| Flowers | single, yellow daisy-like |
| Leaves | opposite, broadly lanceolate |
| Roots | tubers |
| Dimensions | reaching 5-7 feet tall. |
| Maintenance | Can take over and become an aggressive plant. |
| Propagation | division of tuberous roots |
| Native Site | Easter North America and Canada. |
| Cultivar Origin | Jerusalem Artichoke is not related to Artichokes (in the Sunflower Family) and not from Jerusalem (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" which means 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. Potato's store their carbohydrates as starch whereas Jerusalem Artichoke stores the carbohydrate in the form of 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 are bound to leave a few behind. They will grow next years crop. Enjoyed the flavor. |
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