Artichoke Jerusalem

Uses for Jerusalem artichoke

Originally from the Eastern parts of North America, Jerusalem artichoke was also known as Sunroot or Sunchoke. It is a species of the sunflower and used as a vegetable for its root. It has a spectacular display of flowers in summer.

The tubers can be eaten cooked, like potatoes or raw. They are a good source of carbohydrate. High in potassium & thiamine, artichokes are low fat & also feed the healthy bacteria and encourage growth of bifidobacteria in the intestinal tract. Bifidobacteria fight harmful bacteria in the intestines, prevent constipation, and give the immune system a boost.

Furthermore, evidence indicates that bifidobacteria help reduce intestinal concentrations of certain carcinogenic enzymes. This is a vegetable suitable for aging digestive systems.

Source: http://www.healwithfood.org/health-benefits/jerusalem-artichokes.php#ixzz3WTjQ0byw

Research has shown it increases absorption of calcium and can aid in the absorption of magnesium.

Sir Walter Raleigh found Native Americans cultivating Sunroots in what is now Virginia in 1585.

The tubers are gnarly and irregular in shape and are at their best after the first frosts.

Preparation

Store in a cool, dry place for up to three weeks, once lifted from the ground. Due to their shape, scrubbing is better than trying to peel the tubers. Steam or boil until soft.

Jerusalem Artichokes make an excellent soup, popular in France. Celery, Florence fennel, garlic, leeks, chicken broth and or bacon bits, all are very compatible in a Sunchoke soup

Growing

Related to the sunflower and with lovely bright yellow flowers to match. These lovely flowers make a tall clump which if not harvested keep expanding each year. They die off through the winter to emerge again the following spring. Make sure they are not planted in a place that gets too wet in winter, but make sure they get enough watering in summer.
Hardy and healthy!

This information is not intended to diagnose, treat, cure, or prevent any disease.