Jerusalem artichoke

Grown for its edible tubers.

Harvest season: Autumn through Winter

Flowering season: Late summer to Late Autumn

Uses: The tubers are edible and have a nutty, slightly sweet flavour. Can be eaten raw, boiled, roasted, or pureed. Commonly used in soups, salads, and stir-fries. Can also be used to create summer windbreaks/hedges. Produces lots of biomass.

Soil type: Prefers well-drained, fertile soil with a slightly acidic to neutral pH. Thrives in full sun and is tolerant of a range of soil conditions.

Average height and width: Grows to 1.5–2.5 meters tall with a spread of about 30–45 cm. This species produces masses of tubers and will spread if any tubers are left unharvested in the ground.

Despite the name "Jerusalem Artichoke," this plant has no connection to Jerusalem or artichokes. The name "Jerusalem" is believed to have come from the Italian word girasole, meaning "sunflower," due to its resemblance to sunflowers. Native to North America, Jerusalem artichokes were cultivated by Indigenous peoples before being introduced to Europe in the 17th century. They are also known as sunchokes in reference to their sunflower family origin.