Growing Jerusalem Artichokes, also Sunchoke

Helianthus tuberosus : Asteraceae / the daisy family

Jan F M A M J J A S O N Dec
      P                

(Best months for growing Jerusalem Artichokes in USA - Zone 5a regions)

  • P = Plant tubers
  • Easy to grow. Plant tubers about 5cm (1.5") deep.. Best planted at soil temperatures between 8°C and 15°C. (Show °F/in)
  • Space plants: 30 - 45 cm apart
  • Harvest in 15-20 weeks.
  • Compatible with (can grow beside): Tomatoes, cucumbers

Your comments and tips

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04 Feb 13, John Weymouth (Australia - sub-tropical climate)
I have heard claims of great health benefits from Jerusalem artichokes, can you comment on this please. thank you
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03 Feb 13, Jopie & Jake Peetoom (Australia - temperate climate)
Hi Joanne, We have just become aware of the health benefits of JA and want to try and grow some again. We were successful a couple of years ago, but the flatulence effect put us off so we did not keep any seed stock. With the benefit of Asa Foetida powder to control the 'gas' we may try again. However, we have been unable to source them here in the Perth Hills. Please let us know whether you can send us some and how you would like to be paid for the postage. I suppose we can always mail you postage stamps to cover the cost. Regards.
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05 May 13, joanne green (Australia - temperate climate)
hi guys email me if you want some [email protected]
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16 Jan 13, Hans (Australia - temperate climate)
For all of you who may be concernded about undesirable side effects from eating Jerusalem artichokes: Try sprinkling a pinch or two of Asa Foetida powder into the appropriate cooking utensil just before completing the cooking. The Indian vegetarians have used Asa Foetida for centuries, to combat and eliminate flatulence caused by bean and other vegetarian dishes. It could work with the Artichokes too.
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25 Feb 13, Jacqueline (Australia - cool/mountain climate)
Where do we acquire Asa Foetida from please?
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14 Jan 13, Jen (Australia - temperate climate)
can Jerusalem Artichokes be eaten before the flowers appear?When they are small, round and white.
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14 Oct 15, Jennifer (USA - Zone 7a climate)
They taste a little bitter at that stage... Sweeter in the fall:)
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05 Jan 13, joanne green (Australia - cool/mountain climate)
hi im in mudgee nsw .mine are going really well .i put all lawn clippings on top in winter they seem to love it.if you have any cooking tips please let me know.and if you want any your welcome to have
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03 Jan 13, Mel (Australia - temperate climate)
I am in Perth, this year my J. Artichokes have not come up....Cannot work out why? I did put some ash from the fire onto them during winter? Any ideas ?? (Jan 2013)
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09 Dec 12, (Australia - cool/mountain climate)
When do you know they ate ready for harvesting
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Showing 111 - 120 of 169 comments
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I've been growing these for some years now and am a huge fan. Absolutely LOVE them. So do my chickens, turkeys, horses, sheep, cattle and dogs. All except dogs will eat tops and tubers. Dogs only eat the tubers. Cats don't much care for any part of them tho. Cooking tips: I like them best roasted. Cut into 1" x 1" (2cm x 2cm) or so, put on a cookie sheet, drizzle with olive or coconut oil, salt, pepper maybe a little basil or rosemary. Roast at 350F (180C) for 25 - 40 min. They come out about the same consistency as roasted garlic - almost like a paste. Use on a nice cracker with a small slice of cream cheese. Side with a glass of a nice, oaky Chardonnay, a good movie and a sexy friend. I'm done. Night, night. Growing tips: don't do anything to them except give them water and some good manure. If you want to get fancy, cut off the flowers and put them in a vase in the kitchen. (Stripping the flowers puts more energy into the tuber production.) Ungrowing tips: If you want to get rid of them, mow them off once a week and don't water. Turn out pigs or chickens. They will dig up every living morsel and consume it. CAUTION! Do NOT use a rototiller on them. It cuts the tubers into microslices and only encourages them to propagate. Enjoy your sunchokes. They are a gift from the gods.

- Deborah Wells

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