Jerusalem artichoke, also known as Jerusalem artichoke, is a plant that can successfully fulfill an ornamental function, but its culinary use is worth attention. It not only has an interesting taste, but is also very he althy. What does Jerusalem artichoke look like, is its cultivation difficult and what uses does this plant have? Read on and learn more about the Jerusalem artichoke.
More and more people are eagerly reaching for new vegetables and fruits and trying out hitherto unknown flavors in the kitchen.However, not only the taste is important to us. We attach increasing importance to he althy eating. An interesting experience for lovers of culinary experiments can be a Jerusalem artichoke, which fully deserves the name of a superfood. And although its most used name - Jerusalem artichoke - sounds exotic, it is a plant that can be successfully grown in your own garden. With little effort, it produces a very rich harvest.
Jerusalem artichoke: what is it and what does it look like?
The Jerusalem artichoke (Helianthus tuberosus) is a plant that has many different names. The most common is Jerusalem artichoke from the Topinamboore Indian tribe. Interestingly, they had nothing to do with this plant, they just came to Europe at the same time as the Jerusalem artichoke and therefore they were mistakenly linked to it. Other common Jerusalem artichokes are earthen pear, Jerusalem artichoke, Canadian potato, northern citrus, solar tuber and German turnip.
Jerusalem artichoke is a bulbous perennial from the Asteraceae family. It is related to the common sunflower. It is native to North America, but it has spread so much that it is difficult to determine its exact original range. It was brought to Europe by Samuel de Champlain at the beginning of the 17th century. Today it is both a cultivated plant and a wild one. It can be found in both hemispheres, in both temperate and tropical climates. It was cultivated in Poland in the 18th century, but then it was forgotten.
Jerusalem artichoke grows up to 1 to 3 meters tall, wild up to 4 meters tall. This plant has ovate or lanceolate leaves covered with rough hairs and small yellow sunflower-like flowers that bloom from August to October. In our climate, it does not produce seeds. The edible part is Jerusalem artichoke tubers growing underground. One plant is capable of producing 50 to 80 tubers. Also, Jerusalem artichoke reproduction is carried out by tubers.They are extremely tender and juicy. Their taste is specific and will not suit everyone. It is sweet, reminiscent of potato with a hint of artichoke or Brazil nut.
Jerusalem artichoke: varieties
Jerusalem artichoke is a plant that has over 400 varieties worldwide. They differ from each other in the size of the leaves or the color of the tuber, which can be white, yellow, purple, pink or red. For food, light varieties are most often used. Those with red-purple tubers are usually treated as forage plants. Although in our climate it is easy to grow Jerusalem artichoke, there are only two varieties of this plant.
One of them isAlbik.It has club-shaped, white tubers that, left in the ground for winter, can withstand temperatures down to - 40 ° C. This variety grows perfectly in our climatic zone, practically all over the country. Its stems grow up to 3 m in height and have two to six branches.
Another variation that works great with us isRubik . It has irregular, rounded, large tubers with a red-purple shade. It is not as easy to clean as white varieties.
Jerusalem artichoke: Jerusalem artichoke cultivation
It's good to know that if you like Jerusalem artichoke, growing this plant is extremely simple. So simple that we can even have a problem with it if it spreads uncontrollably in our garden. All you need to do to have your own Jerusalem artichoke is to divide the tuber into smaller parts and plant them in the ground, then water them regularly. It is best to do it in spring from March to April, planting the tubers to a depth of about 10 cm, or in autumn, in the period from October to December - then we plant a little deeper, about 15 cm. There should be a spacing of at least 30 cm between the tubers.
Jerusalem artichoke does not require any special conditions, does not need to be fertilized and is resistant to frost and pests.It regenerates very easily, its rhizome is able to recover even from a small fragment of the tuber. Due to its high expansiveness, Jerusalem artichoke should not be planted next to ornamental plants or vegetables as it will take away a lot of nutrients from them.
A Jerusalem artichoke once planted can bring a rich harvest even for the next 20 years. However, if we do not want it to grow too much, it is worth digging up the tubers for the winter. Another way to limit the expansion of this plant is to surround the crop with a fence or a wall that is buried in the ground to a depth of about 40 cm.
Jerusalem artichoke can be grown not only for food, but also for decorative purposes. A larger number of plants planted next to each other can create a kind of beautiful hedge of miniature sunflowers, and its additional function will be to protect other plants from the wind. Jerusalem artichoke can also be grown in a pot on the windowsill, although growing in the garden works better.
Jerusalem artichoke: when to harvest
The Jerusalem artichoke harvest lasts from autumn to spring. From the beginning of November, you can dig up the tubers gradually until the first frost. However, if the ground is not frozen, the sunflower tuber called Jerusalem artichoke can also be dug up in winter and can be harvested until May. Jerusalem artichoke perfectly tolerates low temperatures, so it will be fresh, juicy and full of aroma practically at any time of the year. In order for the tubers to be larger, it is worth leaving the above-ground part of the plant unmown until the first frost. If we want to use the leaves and stems for animal feed, it is best to cut them before flowering, i.e. in June. However, you should be aware that this affects the underground part and the tubers will then be smaller.
It is worth knowing not only when to harvest Jerusalem artichoke. Storage is also essential. The dug-out tubers can be kept in the refrigerator for about 2-3 weeks. After this time, they lose their firmness, and mold may appear. Dry air is the worst factor for Jerusalem artichoke.It makes the tubers harden. A very good way to store Jerusalem artichoke is to put it in containers and cover it with peat and sand. Jerusalem artichoke prepared in this way, in a cool place, e.g. in a cellar, can stay fresh for up to six months.
What are the possible reasons why the Jerusalem artichoke is not blooming?
Jerusalem artichoke, or Jerusalem artichoke, is called the Jerusalem artichoke for a reason in the English-language literature. It is known mainly for its edible tubers with a sweet, slightly nutty taste reminiscent of artichokes and their he alth-promoting properties. However, it is worth remembering that it is also an interesting ornamental plant that will give your garden a slightly rustic character with its habit and flowering. It blooms in late summer and autumn until the first frost (from August to November). It grows in virtually every position, regardless of the sun exposure and soil type, however environmental conditions have a significant influence on its appearance and flowering.Jerusalem artichoke is a long-day plant, therefore flowering does not always occur outside its natural range. Its lack is most often associated with excessive cold (it needs a temperature of 20-25 degrees C for proper development) and insufficient sunlight for the plant. Blooms much worse and yields also in dense and clay soil.
- says Dr. Eng. Tomasz Mróz
Jerusalem artichoke: application
Jerusalem artichoke tubers have many nutritional values. They are an excellent source of protein, amino acids, vitamin C, B vitamins, iron, potassium, calcium and selenium. Inulin contained in Jerusalem artichoke is only slightly absorbed in the small intestine, but it fills the digestive tract, giving a feeling of fullness. Consumed regularly, Jerusalem artichoke contributes to the maintenance of a normal bacterial flora, and is also favorable for people on a diet.Jerusalem artichoke strengthens the immune system and reduces blood sugar levels, which is why it is recommended for people with type II diabetes.
According to current research, Jerusalem artichoke is a plant that can be eaten at will, there are no contraindications to its frequent consumption. However, if you have not eaten Jerusalem artichoke so far, it is worth introducing it to the diet gradually as it can cause gas and gas.
Jerusalem artichoke can be eaten raw, as well as boiled, baked or fried. Jerusalem artichoke soup is a popular dish in France and Italy. Raw slices of this plant can be added to salads or to tea, just like lemon ( although the aroma will be different). They are also suitable for pickling or pickling. It is worth drinking the juice squeezed from raw Jerusalem artichoke, because it has a positive effect on he alth.
Jerusalem artichoke can be used to prepare dishes similar to potatoes or sweet potatoes, i.e. puree, french fries, crisps, pancakes, etc.When cooking Jerusalem artichoke in water, remember that its tubers will be softer faster than potatoes. You can also add a little lemon juice to them to keep them from darkening. Cooked Jerusalem artichoke is much sweeter than raw. For many dishes, Jerusalem artichoke does not need to be carefully peeled. The most valuable ingredients are hidden under the skin, so when preparing, for example, French fries or baked Jerusalem artichoke, it is enough to thoroughly scrub the tubers with a brush under running water.
Jerusalem artichoke is also a fodder plant. Its leaves can be used as feed for livestock. They can be made into silage and green forage, and the tubers are eagerly eaten by rabbits and other rodents. Hunters plant it as food for game animals, mainly for wild boars, which dig up tubers while burrowing in the ground. On the other hand, dried Jerusalem artichoke stalks cut into small pieces are used for the cultivation of edible mushrooms. They are perfect, for example, as a substrate for oyster mushrooms.
