Sunchoke

Also known as Jerusalem Artichoke, these vigorous native perennial tubers have a flavor and texture somewhat like water chestnuts. Dig them in the fall and store for winter enjoyment in tight containers to conserve moisture, or dig in the spring as an early fresh vegetable. Each year it grows up into a 6–8' tall ornamental hedge topped with golden flowers shaped more like daisies than sunflowers.

Sunchokes are in the same plant family as artichokes but are more closely related to sunflowers. ‘Jerusalem’ is thought to be a corruption of girasole, the Italian word for sunflower; or perhaps early settlers to New England celebrated their “new Jerusalem” with this sturdy native wild food.

Growing Sunchokes

Store refrigerated until planting; do not allow tubers to dry out. Plant whole or cut into pieces with 1–2 eyes. Plant 3–4" deep, 12–14" apart. One pound contains approximately 5 tubers, potentially cut into 18–20 pieces. Depending on the growing season and when you harvest, tubers can reach 6" long, 3" across and weigh up to a pound.

Caution: plant sunchokes in an area that is easy to control; they will spread and are rather difficult to eradicate.