Jerusalem Artichokes - Helianthus tuberosus

The Fuseau Culinaire Jerusalem Artichoke is a variety that produces elongated tubers, with a light beige skin and slightly sweet white flesh. This root vegetable has a flavour reminiscent of artichoke. Its flowers, resembling those of a sunflower, are highly decorative. Plant the tubers in March-April for a harvest throughout the winter, from November to March.

The Jerusalem artichoke is grown for its elongated tubers, which have a delicate flavour reminiscent of artichoke. Like the sunflower, it belongs to the same species. At the end of summer, small sun-shaped flowers will appear. With stems reaching 2m (7ft) in height, the Jerusalem artichoke is interesting to grow as a border in the vegetable garden or as a summer hedge to provide some shade. Choose carefully where you want to plant it. Indeed, this perennial and hardy plant spreads very quickly from the remaining tubers left after harvest. Therefore, precisely delimit the area where you want to cultivate it and remove any regrowth the following spring if necessary.

Cooked and peeled, Jerusalem artichokes can be used in gratins, stir-fries, or mashed. Consume them in small quantities as they can sometimes be difficult to digest. However, you can enjoy them throughout the winter as they are one of the last vegetables harvested from the vegetable garden.

Harvesting: Dig up the tubers with a garden fork after the first frosts, when the foliage has turned black. Very hardy, Jerusalem artichokes can withstand frost and can 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. Additionally, a thick mulch will make harvesting easier during the winter period.