The yellow orange flowers of Jerusalem artichokes are along the roads now. My garden patch is just beginning to bloom. This winter’s menu plan includes eating Jerusalem artichokes.
Wild and garden chokes are not the same even though they are the same species. There are several big differences.
Wild Plants
All the plants along my road are five or six feet tall. They have an array of flowers at the tips of their stalks. The leaves look like spear heads as the petioles have wings and the leaves are triangular with a long taper.
According to Samuel Thayer’s book “Nature’s Harvest” the wild tubers are long, fat tubers. I’ve never dug any up, so I don’t know.
Garden Plants
Growing Jerusalem artichokes in the garden is challenging because of is their height. Thick two inch diameter stalks tower over my head. I haven’t measured them, but they are close to ten feet tall. Their roots aren’t deep enough to support this height.
My patch is lined on each side by cattle panels. A rope surrounds the patch with twine running between the panels to help support these huge plants. It’s a nuisance to have them fall over.
These plants bloom about two weeks later than their wild cousins. Each has fewer flowers on the ends of their stalks.
Eating Jerusalem artichokes from the garden is challenging too. These tubers are knobby with tight creases. Dirt clings to them and fills every crevice.
When I dig the tubers after frost, I have a bucket of water with me. First I shake and rub off all the dirt I can. Then I dunk them in the water and shake off more mud. Once in the kitchen I resort to an old toothbrush and often snap the knobs off the main tuber.
Eating Jerusalem Artichokes
Maybe someday I will sample the wild tubers. The description of them makes them sound a lot like the garden ones I grow, but smaller.
I find my tubers can be used like water chestnuts in stir fry or added to stews. Cooked they turn soft and taste a bit sweet. One plant produces lots of tubers, so my garden has a big supply.