WILD FOODIES' HOME PAGE
PLANT PROFILE LIST
NAME: Jerusalem Artichoke
SPECIES / FAMILY: Helianthus Tuberosus / Asteraceae or Compositae
OTHER COMMON NAME(S): Sunchoke
COMMENT: Root used as a tuber like potatoes, but tastes like artichoke. Very delicious. The tubers bruise easily and lose moisture rapidly so are best left in the ground and harvested as required. The inulin from the roots can be converted into fructose, a sweet substance that is safe for diabetics to use. The roasted tubers are a coffee substitute. (1)
CAUTION: Jerusalem artichokes contain inulin which can cause mild to severe flatulence in some people (like me). Some suggestions:
It seems that the best thing to do is to pickle it, either raw or cooked.
Freeze first and/or soak for 24 hours with 2 changes of water before cooking for 45 minutes to mitigate flatulence.
The tuber develops a pleasant sweetness during the winter, especially if subjected to frosts, and is then reasonably acceptable raw. (That makes sense, but not sure of source.)
More suggestions here - https://modernfarmer.com/2018/02/jerusalem-artichoke-sunchoke-recipe-prevents-gas
NUTRITION/MEDICINAL: Aperient; Cholagogue; Diuretic; Stomachic; Tonic. Reported to be aperient, aphrodisiac, cholagogue, diuretic, spermatogenetic, stomachic, and tonic, Jerusalem artichoke is a folk remedy for diabetes and rheumatism. (1)
OTHER USES: “Biomass. The plants are a good source of biomass. The tubers are used in industry to make alcohol etc. The alcohol fermented from the tubers is said to be of better quality than that from sugar beets.” (1)
SOURCE LINKS (may include nutritional and medicinal info, plus other uses):
- http://www.foragingtexas.com/2008/08/jerusalem-artichoke.html (good photos)