This plant has a mild fragrance
More images of Jerusalem Artichoke
Jerusalem Artichoke Overview
Potatoes aren’t the only terrific tuber out there. Jerusalem artichokes, related to the sunflower, are a root vegetable grown for its edible tubers. They have a crisp texture and when cooked, they become a soft, nutty alternative to potatoes.
Common problems with Jerusalem Artichoke
Sclerotinia (white mould), which can cause early wilt, stalk rot and degradation of the tubers, crops should be rotated to avoid rot.
Jerusalem Artichoke Companion Plants
How to harvest Jerusalem Artichoke
Tubers are harvested from late summer through to early winter. Set aside some of the tubers for re-planting in early to mid summer. Ready for harvest 120 to 150 days after planting.
How to propagate Jerusalem Artichoke
Cut tuber into two or three sections with an “eye”. Cover the tubers with soil to a depth of 10 cm. Plant in rows 70 cm apart, 25 cm spacing. Any small piece left in the soil after harvest will shoot and grow into a new plant.
Sow seeds in the Spring at a depth of 7.5 - 13 cm. Keep moist.
Seed or division in autumn or spring.
Special features of Jerusalem Artichoke
Birds love the seed
Clever to keep these bound, because they can become invasive and a pot is a great option to contain them!
Quick growing during summer it makes an effective screen that will disappear in winter.
Other uses of Jerusalem Artichoke
The edible rhizomes are harvested in winter when the plant is dormant and the leaves all died back. Use them roasted, cooked or like potato in soups and stew.