Sunchoke
Helianthus tuberosus
Also known as Jerusalem artichoke
A very tall North American native perennial sunflower with edible tubers. Sunchokes are best harvested in very late fall once the soil cools and the stalks die back. This allows the starches in the tubers to sweeten and break down into a more digestible and nutritious form.
Sunchoke flowers attract native pollinators and the seed heads are loved by finches.
Harvest each year, removing 50% of the tubers to contain the size of the patch. They can really spread if they have enough moisture!
Grows 6-12’ tall and as wide over time.
Plant in full sun, in average to rich soil
Size: #1 Pot
Roasted Sunchokes
Ingredients:
1 lb. Sunchokes (Jerusalem artichokes)
1/2 c. olive oil
2 tsp. fresh or dried herbs like rosemary, thyme or sage
1 T. minced garlic (optional)
Sea salt to taste
Preheat oven to 350 degrees F (175 degrees C).
Scrub Sunchoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Sunchoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast until Sunchokes are tender, 35 to 45 minutes.
Serves 4 as a side dish.
Helianthus tuberosus
Also known as Jerusalem artichoke
A very tall North American native perennial sunflower with edible tubers. Sunchokes are best harvested in very late fall once the soil cools and the stalks die back. This allows the starches in the tubers to sweeten and break down into a more digestible and nutritious form.
Sunchoke flowers attract native pollinators and the seed heads are loved by finches.
Harvest each year, removing 50% of the tubers to contain the size of the patch. They can really spread if they have enough moisture!
Grows 6-12’ tall and as wide over time.
Plant in full sun, in average to rich soil
Size: #1 Pot
Roasted Sunchokes
Ingredients:
1 lb. Sunchokes (Jerusalem artichokes)
1/2 c. olive oil
2 tsp. fresh or dried herbs like rosemary, thyme or sage
1 T. minced garlic (optional)
Sea salt to taste
Preheat oven to 350 degrees F (175 degrees C).
Scrub Sunchoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Sunchoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast until Sunchokes are tender, 35 to 45 minutes.
Serves 4 as a side dish.
Helianthus tuberosus
Also known as Jerusalem artichoke
A very tall North American native perennial sunflower with edible tubers. Sunchokes are best harvested in very late fall once the soil cools and the stalks die back. This allows the starches in the tubers to sweeten and break down into a more digestible and nutritious form.
Sunchoke flowers attract native pollinators and the seed heads are loved by finches.
Harvest each year, removing 50% of the tubers to contain the size of the patch. They can really spread if they have enough moisture!
Grows 6-12’ tall and as wide over time.
Plant in full sun, in average to rich soil
Size: #1 Pot
Roasted Sunchokes
Ingredients:
1 lb. Sunchokes (Jerusalem artichokes)
1/2 c. olive oil
2 tsp. fresh or dried herbs like rosemary, thyme or sage
1 T. minced garlic (optional)
Sea salt to taste
Preheat oven to 350 degrees F (175 degrees C).
Scrub Sunchoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Sunchoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast until Sunchokes are tender, 35 to 45 minutes.
Serves 4 as a side dish.
