jerusalem artichoke (sunchokes)
Scientific Name: Helianthus tuberosus
Flavour: Jerusalem artichokes have a nutty and slightly sweet flavor with a hint of earthiness. The taste is often compared to a cross between artichokes and potatoes.
Growing Season: Jerusalem artichokes are grown as perennials and have a long growing season. They are typically planted in early spring, and the tubers are harvested in late autumn or winter after the foliage has died back.
Native Region: Jerusalem artichokes are native to North America and were cultivated by Native American tribes. They have since been introduced and grown in various regions, including the British Isles.
Traditional Recipe: Jerusalem Artichoke Soup
Ingredients:
Jerusalem artichokes, peeled and diced (about 1 pound)
Onion, chopped
Garlic cloves, minced
Vegetable or chicken broth (about 4 cups)
Fresh thyme leaves (about 1 teaspoon)
Cream or milk (optional)
Salt and pepper to taste
Instructions:
In a large pot, sauté the chopped onion and minced garlic in a little oil or butter until softened and translucent.
Add the diced Jerusalem artichokes to the pot and cook for a few minutes to enhance their flavor.
Pour in the vegetable or chicken broth, ensuring that the artichokes are covered. Add the fresh thyme leaves.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the artichokes are tender and easily mashed with a fork.
Use an immersion blender or countertop blender to puree the soup until smooth and creamy.
If desired, stir in some cream or milk to add richness to the soup.
Season with salt and pepper to taste.
Serve the Jerusalem artichoke soup hot, garnished with a sprinkle of fresh thyme leaves or a drizzle of olive oil.
Health Properties: Jerusalem artichokes are a good source of dietary fiber, vitamins (such as vitamin C and B vitamins), and minerals (including potassium and iron). They are known for their potential prebiotic properties, promoting healthy gut bacteria and digestion. Jerusalem artichokes are also low in calories and can be a suitable addition to a balanced diet.
Growing Technique:
Location: Jerusalem artichokes prefer full sun but can tolerate partial shade. Choose a location with well-drained soil that is rich in organic matter.
Soil Preparation: Amend the soil with compost or well-rotted manure to improve its fertility and structure. Jerusalem artichokes can grow in a wide range of soil types but prefer slightly acidic to neutral soil.
Planting: Plant the Jerusalem artichoke tubers in early spring, about 4-6 inches deep and 12-18 inches apart. Make sure the eyes or growing points face upwards.
Watering: Provide regular watering, especially during dry periods, to keep the soil consistently moist but not waterlogged. Jerusalem artichokes require adequate moisture for optimal growth.
Maintenance: Jerusalem artichokes are fast-growing and can become quite tall. Provide support, such as stakes or trellises, if needed, to prevent the plants from toppling over in strong winds.
Pests and Diseases: Jerusalem artichokes are relatively resistant to pests and diseases. However, keep an eye out for slugs, snails, or fungal diseases. If necessary, use organic pest control methods or appropriate treatments.
Harvesting: Harvest the Jerusalem artichoke tubers in late autumn or winter after the foliage has died back. Dig them carefully using a garden fork, being mindful not to damage the tubers.
Storage: Jerusalem artichokes can be stored in a cool and dry place for a few weeks. Alternatively, store them in the refrigerator or bury them in moist sand or peat moss to maintain their freshness for a longer period.