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Article 14. The Jerusalem Artichoke

In your backyard you may have some unwieldy weed growing that you try to rip out every spring, only to find it growing right back, a bit like mint. But what you may not realize is that this plant is chock-full of wonderful nutrients and medicinal properties. So what is this stubborn weed? It is Jerusalem Artichoke. However, it is neither an artichoke, nor does it have its origins in Jerusalem. It is a lovely plant that will give you beautiful flowers and good food as well, while requiring no care or upkeep whatsoever. My kind of plant!

Jerusalem Artichoke, also known as Sun Choke, is a tuber of a species of sunflower plant extensively grown in Italy and known there as the Carciofo, or Archicioffo-Girasole (Girasole meaning Sunflower); the word Girasole being slithered into the Anglicized Jerusalem. Elsewhere in Europe the name Topinambour applies.
It is a thin-skinned, knobby root with a slight resemblance to ginger root, but with a fresh and almost sweet taste, and a texture that is crisp and slightly fleshy like that of a water chestnut or jicama.

People who love potatoes but are allergic to them and other night shade plants may find Jerusalem artichokes a wonderful alternative. But there is more to this delectable vegetable: When raw, it contains the enzyme inulase and a large amount of inulin. Inulin is a substance resembling starch and is converted into levulose by the enzyme inulase. It is therefore, a tuber which diabetics can eat with impunity. Diabetics take note!

Jerusalem artichokes are a valuable ingredient in juice therapy, producing as much as 3 pints of juice from 4 pounds of the vegetable. The vegetable is rich in alkaline mineral elements, particularly potassium, which represents more than 50% of all the rest of the mineral elements combined.

How to grow them: Once you have put a few of the tubers, or plants, into the soil, you can practically forget about them. They are indestructible! Plant them at least a foot apart, in late fall. They will send out shoots and produce new plants, tripling and even quadrupling in the process. They will grow anywhere, but do prefer the sunshine, reaching a height of some 6- 8 feet. By late July or the middle of August they will produce lovely yellow daisy-like flowers. And by late October or so, pull out a plant and you will find a whole cluster of artichokes, rather like potatoes. Once you shake off the soil you will notice that the artichokes are quite white. Brush them under running water and sink your teeth in – you may like them just like this. Jerusalem artichokes are usually available all winter long in local stores that import vegetables from various parts of the world.

How to use them: Scrub the artichokes thoroughly so that you can use them in their entirety. They have rather thin skins that tend to darken the longer they are exposed to the air In order to prevent their white flesh from turning brown, put them into a bowl of acidulated water (put 3 tablespoons of vinegar or lemon juice into a liter of water). Jerusalem artichokes are really quite versatile. Throw them into your juicer along with some carrots for an exceedingly refreshing and healthful drink that will be good for your blood sugar. Grate them raw and turn them into a salad, slice them for a stir-fry, broil and roast, steam or boil them just like potatoes and enjoy them with a dab of butter and sea salt and pepper. They make a wonderful addition to any plate of crudites.

 

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Edith Carter

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