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Jerusalem artichoke, vegetables and medicinal herb

  1. Jerusalem artichoke, that old-fashioned knobby vegetable is becoming popular again. Jerusalem artichokes originated in North America, where they were used as a food plant by the Indians for centuries.


  1. The Jerusalem artichokes were still new to Dodoens, yet they were recommended in his Cruydt-Boeck: "Those of Canada eat these roots for a tasty, yet ordinary meal. Grown here in France and in France, they are cooked and eaten with pepper. In Zeeland they are also in widespread use from mid-November (because then you can start to take them out of the earth) until Easter. They may be boiled, walled in flour, fry them in butter or fry them in a pan and spray with sugar just like the sugar roots or cook them between two dishes or else stew in butter or oil and with pepper and ginger, mace or other spices such as cinnamon and Eat clove powder or with a sauce of butter and vinegar. The leaves can be put in a pulp ".

Growing and Harvesting

  1. Growing is a piece of cake, just put those tubers in the ground. They do grow, you have to be careful not to proliferate.


  1. Once you have a few Jerusalem artichokes in the garden, you don't have to worry about new planting material. The tubers divide more often than you would like and with the young tubers you can easily start the next crop. On average, one tuber produces five to ten new tubers. We know white and purple varieties (including 'Stampede', 'Seizoentje', 'Geels Seizoentje' and 'Natura Senat'). A well-known, but not flowering variety in our country is the 'Improved White' .. There are inferior types that give poor results in terms of both taste and yield.

Health food

  1. The stems and leaves serve as feed for rabbits and livestock; the tuber, on the other hand, is a tasty alternative to potatoes. Because it contains as sugars mainly inulin built up from fructose, Jerusalem artichoke is a suitable vegetable for diabetics. Inulin is not converted to starch, but is fermented in the colon by benign gut bacteria, which has a beneficial effect on the intestinal flora.

Jerusalem artichoke

  1. Family: composites edible part: tuber plants: February-April planting distance: 20 x 40 cm planting depth: 10-15 cm harvest: November-February soil: all soil types, except wet fertilization: little growth: perennial growing place: open ground multiplication: tuber location: partial shade-sun pouring: regularly, mainly on dry soils storage: open ground or ensiled

For further research

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