Dwarf Organic Jerusalem Artichoke - Helianthus tuberosus

The Dwarf Jerusalem Artichoke is a dwarf but productive variety that will not exceed 40 to 50 cm (16 to 20in) in height when in bloom, perfectly suited for cultivation in pots or in a small garden. This hardy perennial plant produces numerous edible tubers of irregular shape, with a reddish skin. Its flesh reveals a delicate flavor reminiscent of artichoke when cooked. This forgotten vegetable also charms with its golden yellow flowers similar to small sunflowers. Plant in spring or autumn for a harvest throughout winter, from November to March.

The Jerusalem Artichoke, in Latin Helianthus tuberosus, is cultivated for its elongated tubers, with a delicate flavor reminiscent of artichoke hearts. Like the sunflower, it belongs to the same species and the large family of Asteraceae. It is native to North America, where the indigenous people cultivated it long before the arrival of Europeans. At the end of summer, small sun-shaped flowers will appear. With its stems reaching about 45 cm (18in) in height, the dwarf Jerusalem artichoke is interesting to cultivate on balconies or terraces, as well as in summer flowerbeds. Choose carefully the location where you want to plant it. Indeed, this perennial plant spreads very quickly from the remains of tubers left after harvest. Therefore, precisely delimit the area where you want to cultivate it and remove any regrowth in the following spring if necessary.

Cooked and peeled, Jerusalem artichokes can be prepared like potatoes, in gratins, sautéed in a pan, or mashed. They can also be included in chicken broth, along with parsnips, carrots, and leeks. Consume them in small quantities as they can sometimes be difficult to digest. However, you can enjoy them throughout winter as they are one of the last vegetables to be harvested from the garden. The tubers contain numerous vitamins (A, C, and B3) as well as minerals such as potassium. They contain little starch, but another sugar called inulin, which is less digestible. However, the high fiber content of Jerusalem artichokes makes them beneficial for promoting intestinal transit. The young, rough leaves can also be consumed after cooking, as they have the same flavor as the tuber.

Harvesting: Dig up the tubers with a garden fork after the first frost, when the foliage has turned black. Very hardy, the Jerusalem artichoke can withstand frost and can therefore be harvested from November to March, as needed.

Storage: The tubers should be consumed quickly after harvest, within 2 to 3 days.

Gardener's Tip: We recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth. In addition, a thick mulch will make harvesting easier during the winter period.