By planting tubers of Jerusalem artichokes (Helianthus tuberosus), a colorful plant may be added to the shrubbery border, or to brighten a corner of the garden. This sunflower grows 6’ to 8’ feet high.
In autumn, it is topped with many clusters of gay, golden-yellow, daisy flowers, 2” to 3” inches across.
In my shrubbery border, it blooms just as the crape myrtles have their last fling of color, and before the sasanqua camellias.
The flowers in a brown jug or pottery container last an incredibly long time, making a simple bouquet for a porch or breakfast table. The foliage is rough and hairy.
Years ago, I was warned to be careful—that Jerusalem artichokes would take place, but mine have behaved nicely and stayed where I have planted them.
Few plants are more easily grown or give more above and below ground for so little care. The popular name is a misnomer for the Jerusalem artichoke is a native of North America and not an artichoke.
Where the ground freezes deeply, the tubers should be dug and packed in the sand so they will not freeze or dry out and lose flavor. After frost, the stalks may be added to the compost heap.
Serving Jerusalem Artichokes
This helianthus is a prodigious bearer of small potato-like tubers. Served raw as a vegetable, they taste like celery.
If you are clever with a paring knife, they may be cut into fancy shapes as garnishes or served with carrot curls and other raw vegetables.
Cooked and served with a hollandaise sauce, their delicate flavor is similar to cauliflowers. Unlike potatoes, they are never mealy.
Pickled Jerusalem Artichoke
Pickled Jerusalem artichoke roots are delicious. Wash and scrub well with a brush, then pack raw in jars.
The large ones may be sliced. Add some small red pepper pods for color and flavor, a few garlic cloves, and a stalk of dill or dill seeds.
Bring to a boil two quarts of vinegar, one quart of water, one cup of salt, two tablespoons of sugar, and two tablespoons of white mustard seed. One pint of liquid covers one quart of tubers. Pour into jars and seal.
They are ready to cat in two weeks. The pickles are crisp. Several are sliced thinly and mixed in a tossed salad to add a gourmet touch. I never have one of these pickles left on my hors d’oeuvre tray.
Obliging Jerusalem Artichokes
Jerusalem artichokes are obliging, too. One can dig them all winter and use them as needed. In spring, they turn black and sprout and are no longer edible.
Diabetics have long eaten these tubers, for they store carbohydrates not as sugars and starches but as levulose and inulin. They are not fattening and are rich in thiamin and minerals.
The American Indians gathered them as food; in some parts of the country, they were grown as animal food.
Plant in early spring or fall in well-spayed, fertilized ground, four to six in a hill, 3″ inches deep. In fall, when the foliage has turned yellow, the tubers may be dug.
44659 by Kitty Simpson