Edible Native Perennial - Jerusalem artichoke - Helianthus tuberosus

The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower, topinambur, or earth apple. is a species of sunflower native to central North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.

Common Names: Jerusalem Artichoke, Sunchoke
Latin name: Helianthus tuberosus
Other Names: sunroot, wild sunflower, topinambur, or earth apple
Family: 
Zone Compatibility: 4-9
Light: Full sun, Part shade
Moisture Requirements: They are much more productive with plenty of moisture
Preferred PH: Acidic, Neutral
Form: Medium shrub
Root: Tuberous
Height: 4-10 Feet
Width: 
Growth Rate: Medium, Fast
Native Region: Eastern North America. As far north as southern Canada, as far south as Florida, and as far east a Colorado.
Native Habitat: Meadows, thickets, hedge, near streams
Edible Parts: Tuber- Tastes like a nutty potato
Nutrition: Tuber- to be added.
Food Preparation: They are often cooked as you would a potato. Recipes coming.
History of Use: Important food to Native Americans. They would harvest it in the wild and transplant the tubers to create stands closer to their settlements.
Edibility Season: Once established, Jerusalem artichoke can be harvested at any time of year.
Planting: Plant in early spring, or in the fall of the previous season. Plant them 12-18 inches apart.
Maintenance: Once a stand is established they will mostly maintain themselves. If you weed and mulch them, they will grow more tubers, and harvesting will be easier.
Harvest: Dig up with your favorite implement and enjoy.
Other Uses: Shelter for beneficial insects, nectar for beneficial insects, ground cover

Above information from several sources

 

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