Jerusalem Artichokes

Jerusalem  Artichokes, also known as Sunchokes, are a great addition to a garden or edible landscaping. Perennial. Seen often along roadsides and ditches they may be considered a weed by some, but they have multiple uses as a food source for both animals and people. As a member of the Sunflower family they attract beneficial pollinators. The stalks and flowers can be harvested and fed to livestock as can the tubers. For highest nutritional value cut stalks throughout the growing season and use as a supplemental feed. For best tuber growth wait until after the first frost, the stalks still hold value, although a little less, but the tubers will be larger and can be harvested and stored as a food source for your family and livestock. By waiting until the frost the energy all goes into the tubers. After frost dig the tubers, divide and spread out and/or tubers can be stored in a cool dry place and used as an animal feed or used in ways similar to a potato for your family. 

Planting  is simple. They are very hardy and need little attention. Prepare your spot by removing grass and weeds and turn soil 4-5 inches deep or I use a lasagna gardening method and they seem to be loving it. Plant whole tubers in early spring. There are several different varieties with different attributes. Researching can help you find the type that has any specific characteristics that you prefer, or in my opinion, finding someone local that already has them growing or digging them from a roadside (you know they'll grow and who doesn't like free) is a great choice. 

Jerusalem Artichokes are very pest and disease resistant.

*Note* They are considered somewhat invasive. Try to pick a spot that you will be comfortable with them staying and some room to spread. Cut off blooms and enjoy as cut flowers if you want to control them a bit.

Considering how easy they are to grow, and how pretty they are, they can be used to fill in large spaces as decoration. 

Having a diverse range of plants in your garden is important. No one knows from year to year what the weather will do. What flourished last year may not produce at all the next. Pests, disease, drought or extreme rain can throw things off track. 

The tubers can be cooked in most of the same ways as a potato or used raw in salads. High in iron, fat free and a wonderful nutty flavor.

1. Jerusalem artichoke

   Root vegetable
2. The Jerusalem artichoke, also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. Wikipedia
4. Nutrition Facts
   Jerusalem artichokesJerusalem artichokes

   Amount Per 100 grams1 cup slices (150 g)1 cup slices (150 g)

   Calories 109

5. % Daily Value*
   Total Fat 0 g	0%
   Saturated fat 0 g	0%
   Polyunsaturated fat 0 g
   Monounsaturated fat 0 g
   Cholesterol 0 mg	0%
   Sodium 6 mg	0%
   Potassium 644 mg	18%
   Total Carbohydrate 26 g	8%
   Dietary fiber 2.4 g	9%
   Sugar 14 g
   Protein 3 g	6%

   Vitamin A	0%	Vitamin C	10%
   Calcium	2%	Iron	28%
   Vitamin D	0%	Vitamin B-6	5%
   Vitamin B-12	0%	Magnesium	6%

   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Planning my #PerennialGarden Additions

My first garden was a very minor success, almost a failure if you look at it wrong. I did get a few veggies out of it, and some of the thickest, prettiest grass you ever saw! But I learned so much from that one little patch of dirt. Looking back I wouldn't change a thing. My understanding of gardening was that you till up the dirt, plant seedling and hover like a mother hen, watering and weeding, pruning and with any luck harvesting. I had some luck with the corn and squash, and actually grew some lettuce. This is when I learned about mulching to control weeds. It was too late for some of it, but now i knew. In my digging around I learned about Lasagna Gardening.

You can look it up if you want to. Some of it, and even what I read back then will give you specific proportions of this and that. You can also look up Sheet Mulching if your in a permaculture mood. I used what I had. The basic idea is to lay down something like cardboard or news paper (several layers if you use paper) On top of that you layer leaves, compost, manure, yard clippings, kitchen scraps...you get it. If you do this in the fall, by spring you have a rich, weed freeish area to work with. Yes, I said freeish. Since you don't turn the "compost" you will have some things try to sprout on their own. But because the soil underneath will have been worked by worms, and the roots and grass will have time to decay, weeding will be easy.

AND SO, back to the point.

Perennial plants tend to be more expensive than annuals so I only add a couple a year. By doing this I can take the best care of them so they will take care of me from then on.

I already have one row of Asperagus, about 15' long (about 7 crowns when planted). This year is it's 3rd year so I can harvest it fully for about 3 weeks. Then you let it go to seed to allow the roots to gain the nutrition for next year. I plan on planting another row behind it. 

One of my favorite sights.

Another of my favorite garden perennials is Horseradish. It does need to be dug and replanted from cuttings, but it is such a hardy plant and we love the spice. I have one good patch going and intend to spread it out.

When you dig up the root to use, cut about 2" off the bottom and 1" off the top and replant (trim off leaves).

This year I plan to add Egyption Walking Onions. These are a shallot size onion. The nodules that they produce at the top of the stalk just get buried as you harvest the onion in the fall and are the start for the next season.

When the stalks turn brown, harvest, or cover with mulch and let them set up for a larger harvest next season.

Last year I grew a few strawberries in a container. I just ate them as I cut herbs to dry for later. I bought what I canned and cooked with from a local farmer. I think they would be a good project for this year.

Finally Jerusalem Artichoke.

Aside from just being pretty, these have an edible root and are prolific growers. The root is good for people and as a great supplement for livestock. Around here (SE Illinois) they grow along ditch banks on the back roads and I hope to get my roots for free. Oh yeah, and fruit trees. But I have a whole plan for those that I will share with you next time.