Forager's Corner
Jerusalem Artichoke
Helianthus tuberosus
Hail to the "lowly" Jerusalem artichoke whose fine flavour fell out of favour once the highly prized potato appeared on the scene!
Once extensively cultivated by natives (who then introduced them to Europeans), patches of these tubers now abound. Prolific is an understatement... and they are free for the digging, making them a valuable perennial staple crop!
What it looks like: Jerusalem artichokes -or sunchokes as they are also known- look like small sunflowers because they are! A species of the Aster family, these plants stand anywhere from 4 to 8 ft tall and flower in fall.
How to use it: The root tubers of this plant are edible and taste like a cross between a potato and water chestnut . The tubers store carbohydrates in the form of inulin, which is difficult to digest, and so can cause flatulence; cooking for prolonged periods will lessen this effect. They can be steamed, boiled or roasted, and like most things, they taste better with butter!
Where to find it: Naturalizing along roadsides, in fields & gardens, and in town dumps. Over 200 cultivated varieties of this plant now exist for our gardening pleasure.
Why is called Jerusalem artichoke? It is believed that "Jerusalem" is a corrupted version of the Spanish and Italian words for sunflower: girasol or girasole; while artichoke stems from the Arabic al-khurshuf , meaning thistle (which may allude to the plant's foliage). The Jerusalem artichoke is also known as --and perhaps is more aptly named-- the Canada potato.
Here is a recipe to try, from the The Globe and Mail.
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