Sunchokes in January

Sunchoke Facts: All facts in this post are taken from web sources, with personal interjections. Wikipedia and What are Sunchokes.

Sunchokes fresh from the garden.

A sunchoke, also called a Jerusalem artichoke is an underground vegetable. Like a cross between a potato and water chestnut. A sunchoke, related to the sunflower, makes a delicious addition to many salads, soups, and is delicious eaten raw fresh from the garden.

Native Americans dug and ate sunchokes for centuries before the colonialists settled. It's one of the few native tubers of North America, and EXTREMELY easy to grow. So easy in fact that some gardners consider it a weed. I find it easiest to grow in a contained area for even the smallest tuber left behind will produce.

 Helianthus tuberosus, resembles a miniature sunflower with bright yellow flowers.   Before the plant has blossomed, you harvest them by digging up the root growths.

 "The plant stores inulin (not insulin) as starch for extra energy during winter months in its tubers. What makes the sunchoke useful, for diabetics in particular, is that the inulin it contains breaks down into fructose instead of glucose during digestion. For diabetics, this makes the sunchoke a good substitute for other starchy foods such as potatoes."

It is also one of the largest sources for commercial fructose production, and a potential source for ethanol.

"Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.^"

^{This was my first year growing the sunchoke. Given  to me by a friend, I stuck a few tubers in the ground early last spring in an area that would grow  nothing else. Her only suggestion was that they should be dug up each year and replanted for best production and control.}

 It is basically an effortless crop, with great health benefits. I particulairly enjoy the potassium source (not being a fan of bananas.) and obviously a source for year round enjoyment and harvest.

Sunchokes are best prepared steamed (if you are going to cook them at all) but can be sauted with the likes of garlic, onions and olive oil, pureed and finished with a bit of cream for a great pasta or veggie sauce.

Don't miss out on this wonderful addition to your garden as well as your dining table.

Available at some grocers and markets, but at its best right out of the ground!