JERUSALEM ARTICHOKE

Helianthus tuberosus The Jerusalem Artichoke is a member of the Sunflower tribe, quite hardy, and productive of wholesome roots that are in favour with many as a delicacy, and by others are regarded as worthless. It is said that wise men learn to eat



every good thing the earth produces, and this root is a good thing when properly served; but when cooked in the same way as a Potato it certainly is a very poor vegetable indeed. It is a matter of some interest, however, that in respect of nutritive value it is about equal to the Potato; therefore, in growing it for domestic use nothing is lost in the way of food, though it needs to be cooked in a different way. The Jerusalem Artichoke will grow anywhere; indeed, it will often yield a profitable return on land which is unsuitable for any other crop, but to insure a fine sample it requires a deep friable loam and an open situation. We have grown immense crops on a strong deep clay, but it is not a clay plant, because it soon suffers from any excess of moisture. To prepare the ground well for this crop is a matter of importance, for it roots freely and makes an immense top-growth, reaching, when very vigorous, a height of ten or twelve feet. Trench and manure in autumn, and leave the land rough for the winter. Plant in February or March, using whole or cut sets with about three eyes to each, and put them in trenches six inches deep and three feet apart, the sets being one foot apart in the trenches. When the plants appear, hoe the ground between, draw a little fine earth to the stems, and leave the rest to Nature. Take up a portion of the crop in November and store in sand and dig the remainder when wanted, as recommended in the case of Parsnips. The tubers must be dug with a fork by opening trenches and cleaning out every scrap of the roots, for whatever remains will grow and become troublesome in the following season.

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