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NAME: Jerusalem Artichoke
SPECIES / FAMILY: Helianthus Tuberosus / Asteraceae or Compositae
OTHER COMMON NAME(S): Sunchoke
CONDITIONS: sun
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EDIBLE |
TASTE |
RAW/COOK |
SEASON |
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All |
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Shoots |
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Leaves |
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Stalk/Stem |
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Buds |
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Flowers |
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Fruits |
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Pods |
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Seeds |
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Nuts |
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Roots |
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artichokes |
RAW/COOK |
after frosts |
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Bark |
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PORTION: medium
COMMENT: Root used as a tuber like potatoes, but tastes like artichoke. Very delicious. For some people, the tubers should be either/and frozen first and/or soaked for 24 hours with two changes of water before cooking to avoid flatulence due to inulin content. Others suggest also putting it in the freezer before preparing it.// The tuber develops a pleasant sweetness during the winter, especially if subjected to frosts, and is then reasonably acceptable raw. Otherwise it is generally best cooked. 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: Inulin can cause flatulence. Freeze first and/or soak for 24 hours with 2 changes of water before cooking to mitigate flatulence.
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)
LOOK-A-LIKES: sunflowers
POISONOUS LOOK-A-LIKES:
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):