Jerusalem artichoke

Varieties

There are only a few varieties of Jerusalem artichokes, the most common have the round, indented shape we generally associate with this vegetable. ”Stampede” and “Challenger” are this category’s best known varieties.

However, there are also elongated varieties with smooth skins.

Enjoying a more subtle taste, these tubers are much easier to peel and are sought after by both food aficionados and anyone looking to make a quick, tasty meal.

Jerusalem artichokes are the tubers of a tall plant with large flowers. Pink or pale yellow, they have a slightly irregular egg-shape. The species Bianka has a white irregularly shaped tuber, which can be harvested in October. Topianka is efficient, with white tubers. Waldspindal is a very productive species, with long light purple tubers, rich in inulin.

Vegetable garden: Jerusalem artichoke

When grown in a vegetable garden, it is important to keep an eye on Jerusalem artichokes, since they have a tendency to spread. They should be planted in rows or beds, preferably in the north of the garden, since its stems can easily reach two metres high and risk casting a shadow over the other plants. It likes full sun and relatively dry soils, but do not hesitate to water the plant during periods of drought, otherwise the tubers will remain small in size. When sown in ranks, space them 30 cm apart in the row, and leave 1 metre between rows. It is generally recommended to plant them 10 cm deep. Add a layer of mulch on the ground to reduce the risk of weeds and to prevent water evaporation.

It is an annual plant with high stems that resemble sunflowers. It should be planted in autumn, with the tubers harvested from October to April when needed since the tubers do not keep for long out of the soil.

Jerusalem artichokes are very hardy plants that grow in poor soils and, because of this, can quickly become invasive.

Production

Production is provided by the Netherlands, France and Germany.

Consumption

Jerusalem artichokes appear in stores from the end of summer until February/March, a small, knotty, crunchy vegetable that  looks similar to a misshapen potato or a a ginger root. It has the same texture and refreshing taste as water chestnuts. It is eaten boiled, fried or in soup. Young Jerusalem artichokes can be included raw in salads.

Nutritional value (per 100g)

Nutritionist’s advice

It is low in calories because it contains little protein or fat, but is high in fibre. In contrast, it is rich in carbohydrates but essentially in inulin, a carbohydrate that is not absorbed by the intestine and therefore not added to the overall total of calories. It is inulin that gives Jerusalem artichokes their sweet flavour, but which can also provoke slight digestive problems.

High in potassium and low in sodium, Jerusalem artichokes help regulate bowel movements.

What is about portions...?

-a child portion : a little Jerusalem artichoke

-an adult portion : a medium Jerusalem artichoke

Cooking and nutrition: tasty combinations

-Jerusalem artichokes,freshly picked and raw, American Indian style - bite into it, just like a radish. It can also be grated and served in a salad with a rémoulade dressing as you would with a celeriac salad.

-Gratin of Jerusalem artichokes: once cooked, chop the Jerusalem artichoke, place it in an oven dish, and add a white sauce with grated nutmeg.
Serve very hot.

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