Jerusalem artichoke
Jerusalem artichoke is a perennial vegetable that belongs to the same family as the sunflower. It is the root tubers of the Jerusalem artichoke that are eaten and the plant has also been used in natural medicine. However, the name does not come from the fact that Jerusalem artichoke originates from Jerusalem. Instead, the tasty tuber comes from North America. There, Jerusalem artichoke has been an important foodstuff for several thousand years. It arrived in Europe as early as the 17th century. In Scandinavia, too, we have a long tradition of eating and growing Jerusalem artichokes. Some varieties of Jerusalem artichoke produce beautiful flowers in September. Once they have finished flowering, the tubers start to grow in earnest.
Growing Jerusalem artichoke
Jerusalem artichoke is easy and grateful to grow in most growing zones. You need a well-fertilised, loamy, sandy soil with a high pH to achieve the best results. The tubers should be planted in early spring or in autumn. A depth of around 10 cm and a spacing of 40-50 cm between plants is ideal for growing Jerusalem artichoke. Jerusalem artichoke requires a lot of nutrition when it grows the most. Harvest Jerusalem artichoke as late as possible in autumn or spring. Even if you dig up all the tubers you find, you can be pretty sure to get new ones next year. Jerusalem artichoke spreads easily. You may need to pay attention to this if you have other plantings nearby.
If you don’t have access to a well-fertilised soil, you can fertilise with compost or manure.
If you fear a cold winter, you can cover the plants with straw or leaves to protect them.
There are several different varieties of Jerusalem artichoke
Several different types of Jerusalem artichoke are grown in Sweden. Feel free to have several varieties as they complement each other. Common varieties include:
- Sutton’s round white – White in colour with a mild taste and the characteristic round shape.
- Common red – Sweeter flavour and reddish in colour.
- Giant – Large tubers with mild flavour.
- Marsvinsholm – Light-coloured Jerusalem artichoke with a mild taste.
- French Red – Large Jerusalem artichoke with an even more pronounced sweetness than ‘Regular Red’.
Read up on the Jerusalem artichoke you intend to grow, as different varieties can have different growing requirements and mature differently quickly.
How to use Jerusalem artichoke in cooking
Jerusalem artichoke is a root vegetable that has been used in cooking in Sweden for centuries. For a while it was outcompeted by potatoes but now it is gaining popularity again. Jerusalem artichoke has a mild, nutty flavour and a soft texture that makes it an excellent ingredient in many different dishes. It can be eaten instead of potatoes, as a carbohydrate source in Swedish home cooking. You can boil, mash and oven roast Jerusalem artichoke. Jerusalem artichoke is also an excellent ingredient in soups, purees and gratins.
In France, Jerusalem artichoke is a popular ingredient in stews. In Italy, Jerusalem artichoke is often used in gratins and pies. In Germany, Jerusalem artichoke is often used to make dumplings. To avoid blackening the Jerusalem artichokes when you cook them, you can add lemon juice or vinegar.
What nutrients are in Jerusalem artichokes?
Jerusalem artichoke is rich in iron and potassium. Here you can find detailed information on the nutritional value of Jerusalem artichoke. Jerusalem artichoke contains inulin. It is a substance to which some people are sensitive and which can lead to gas formation.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2023-01-16