• Sunchokes (Jerusalem Artichokes ) - Organic Tubers
  • Sunchokes (Jerusalem Artichokes ) - Organic Tubers
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Helianthus tuberosus

Sunchokes (Jerusalem Artichokes ) - Organic Tubers by Garden Alchemy

The Jerusalem artichoke, also known as sunchokes, or earth apples, is a species of wild perennial sunflower. The plants can grow up to 5-10 feet in height and have lovely yellow flowers but are mainly grown for its small edible tubers. The tubers (sunchokes) resemble a small potato but the taste and texture are more similar to water chestnut. Tubers can be eaten raw or cooked.

Ships Canada wide via Canada Post.  Free Pick up at our Farm Stand in Midland.  Home delivery and organic gardening services available in Toronto, York, Simcoe and Muskoka Regions.

Days to Maturity 120-150 Days

Packet Contains

$15.00 CAD
$15.00 CAD
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Quantity

Growing Sunchokes (Jerusalem artichokes) - Benefits and Instructions

 

Benefits of Growing Sunchokes

  • Medicinal- Sunchokes are incredibly high in inulin. Inulin is a type of soluble fiber that balances blood sugar and also acts like a prebiotic. Prebiotics are compounds that feed the good bacteria in our gut, which can increase digestive and immune health.    
  • Nutritional Profile - Vitamin B, C, potassium and iron.
  • Use in: Salads,soups, roasted, braised, mashed
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Growing Instructions 

Culture:

Sun Exposure: Full sun.
Soil: Soil pH from 5.8-6.2. Prefers loose well drained soil, but will grow almost anywhere. Loose soil will make harvesting easier.
Moisture: Prefer even regular supply of water, but can survive long periods of drought once the plants are established.
Planting: Sunchokes can be planted as early as 2-3 weeks before the average last frost date in the spring. Cut down flowers as soon as they appear to encourage the tubers to grow instead of the production of seeds.
Spacing: Plant tubers 12-18 inches apart. Space rows 36 inches apart.
Sow seeds: Plant tubers 2-6 inches deep.

 

Harvesting:

Tubers are ready for harvest when the leaves die back. Sunchokes harvested after a light frost will have a sweeter, nuttier taste. Use a pitchfork to lift tubers from the ground. Tubers left in the ground will grow the following season.

Storage/Preparation:

Freshly harvested sunchokes will last in the refrigerator for 7-10 days. Sunchokes can be stored in cool moist places, such as a root cellar, for up to 2-5 months. 

Sunchokes freeze well and can also be pickled or fermented.

Companions:

Corn, peanuts and rhubarb. Avoid planting with tomatoes.

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