Purple Jerusalem Artichokes plants - Helianthus tuberosus

The purple Jerusalem artichoke is an old variety, producing tubers with light purple skin and flesh, of good taste quality. Sometimes called Jerusalem artichoke, this root vegetable has a flavor reminiscent of artichoke. Its flowers, resembling sunflowers, are very decorative. Plant the tubers in March-April for a winter harvest, from November to March.

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

Cooked and peeled, Jerusalem artichokes can be used in gratins, sautés 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 in the vegetable garden.

Harvesting: dig up the tubers with a fork after the first frosts, when the foliage has turned black. Very hardy, the Jerusalem artichoke can withstand frosts 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.

The 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 weeding. In addition, a thick mulch will make harvesting easier during the winter period.