Botanical Name: Helianthus tuberosus
Some other names: Sunchoke, Sunroot, Topinambour
How to Grow It
Jerusalem artichoke is a hardy perennial that can shoot up well over 2 m in a season. In summer, it throws up bright yellow, daisy‑like flowers on tall green stalks – you wouldn’t guess the knobbly, potato‑like roots beneath are the main crop.
Despite its name, the plant has nothing to do with Jerusalem and isn’t related to artichokes – it’s actually a type of sunflower. It thrives in temperate climates, but will grow in subtropical and even tropical regions (though root quality can decline over successive years there, so many gardeners treat it as an annual).
Jerusalem artichoke loves full sun and well‑drained, fertile soils, but it’s forgiving – it will still produce roots in poor ground. It’s very drought‑tolerant and doesn’t need much fertiliser, though adding some wood ash or compost will keep plants happy.
Propagation couldn’t be simpler: plant a tuber in spring, cover it with soil, and step back. Each piece of root will sprout. Once established, it can spread rapidly, so think carefully about where you put it (or grow it in a contained bed).
Herbal & Nutrient Value
Jerusalem artichoke tubers are an excellent source of potassium – important for heart health and muscle function – and contain good amounts of iron, calcium, phosphorus, and magnesium, plus vitamins A, B, and C.
The roots are rich in inulin, a type of prebiotic fibre that feeds healthy gut bacteria and helps regulate blood sugar. Herbalists sometimes suggest it for people managing type 2 diabetes or digestive issues – though inulin can also cause a bit of gas in some people (the infamous “sunchoke effect”!).
Traditional & Home Remedies
Jerusalem Artichoke Tea – Sliced tubers simmered 15 min; drunk as a mild diuretic.
Gut Health Broth – Tubers boiled into a broth for digestive support.
Roasted Tuber Poultice – Roasted, mashed tubers applied to sore joints (folk arthritis remedy).
Using It in the Kitchen
Jerusalem artichoke tubers are ready once the foliage dies back in autumn/winter. Harvest only what you need – they don’t store well out of the ground, but any roots you leave will sprout again next season.
The flavour is nutty, slightly sweet, and somewhere between a potato and a water chestnut. You can grate the raw tubers into salads for crunch, or cook them like potatoes – they roast, boil, or mash beautifully.
Simple recipe ideas:
– Nutty Salad Crunch – grate raw tubers into coleslaw or a green salad for sweetness and texture.
– Roasted Sunchokes – toss scrubbed tubers with olive oil, salt, and rosemary; roast until golden and crisp.
– Jerusalem Artichoke Soup – simmer with onion, garlic, and stock; blend for a creamy, earthy soup.
– Sunchoke Stir Fry – slice thinly and add at the last minute to veggie stir fries for a water chestnut‑like crunch.
– Mashed Sunchokes – boil with potatoes, mash with butter and cream for a sweet, nutty mash.
Other Uses
The tall plants make a natural summer windbreak or screen and are loved by bees and pollinators when they flower. The stalks and leaves can be cut back for mulch, and the roots improve soil structure over time by loosening heavy ground.
Why it’s a survival plant:
drought‑resistant, self‑perpetuating, and highly productive. Once you plant it, you’ll have a renewable source of food for years – whether you plan to or not!
