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 46°F and 59°F. (Show °C/cm)
  • Space plants: 12 - 18 inches apart
  • Harvest in 15-20 weeks.
  • Compatible with (can grow beside): Tomatoes, cucumbers

Your comments and tips

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16 Nov 17, Robert Boardman (Canada - Zone 5a Temperate Warm Summer climate)
I have grown Jerusalem artichokes - sunchokes - for two years. What got left in the ground last Fall grew in the late Spring. After two days of below zero temperatures this week I harvested more than 20kg of tubers from about 15 plants. From reading articles and from growing them I learned I cannot find all the tubers when I dig in the Fall. They must be harvested in the Fall, no tubers will form until day length is less than night length.
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24 Aug 17, Lynne (Canada - zone 4a Temperate Warm Summer climate)
Can tubers be planted in the fall and harvested the next summer like I do with garlic. We usually have a late spring so it's hard to plant until at least June.
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12 Feb 18, Paul Lefebvre (Canada - Zone 6a Temperate Warm Summer climate)
Jerusalem Artichokes can definitely planted in the fall. Studies show that fall plantings are, in fact, better for production as it promotes an earlier start for the plant.
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30 Oct 17, rita near kamllops (Canada - Zone 3b Temperate Warm Summer climate)
No one responded so I will. I do not know for certain. I shop at farmer's market where 2 organic farmers grow and sell these. Both know I grow much of my own food. The guy I normally buy these from never suggested I plant any.. He had ended for the season and I purchased from the other grower. She was telling everyone to plant some of what they buy. HOWEVER she often sales pitches to clear out stock. Also they are zone 4 - 5 -along the river near Kamloops.. I'm at much higher elevation in an unpredictable area. I long ago quit buying zone 4 plants due to cold snaps that hit every few years. I'm going to try a couple roots this fall if I can get them in this week. (end Oct, 1st of Nov -the next snow might stay). If you have access to them I suggest you try a few too. All the local growers who are at warmer elevations than I start their garlic in the fall and say it needs the extra growing time. These may need the settling in time too. Trial and error is the best bet in these climates. I'm on a hillside and after 30+ years still marvel how some plants do well in one area but not 10-15 meters away. I think it's related to underground moisture. Good luck!
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Showing 11 - 14 of 14 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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