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.