Magazine article Sunset

Easy to Grow and Use (Once You Know How): Jerusalem Artichokes

Magazine article Sunset

Easy to Grow and Use (Once You Know How): Jerusalem Artichokes

Article excerpt

Easy to grow and use (once you know how): Jerusalem artichokes

The problem with Jerusalem artichokes isthat few people know quite what to do with them. They look sort of like lumpy potatoes, but if you treat them the same way, they shrivel in storage and turn to mush or leather when cooked.

Like spuds, however, they're prolific andeasy to grow. In meals, they're as quick and crunchy as water chestnuts. You can eat the tubers raw--shredded or sliced into a salad or marinade--or steam or saute them just until tender-crisp when pierced by a fork. Add parsley, garlic, butter, or any other seasonings you would add to potatoes, and you have a dish to anticipate with pleasure. For more recipes, see page 194 of the June 1986 Sunset.

Shown at left are four kinds now available.All taste and grow similarly, but the three smoother-skinned kinds are easier to clean and cut.

Planting, digging, storing

To plant, loosen soil in a site in full sunand poke tubers into the ground as early as soil is workable in spring. Place them 5 inches deep, 1 to 2 feet apart, in staggered rows. …

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