How to Grow Jerusalem Artichoke

Jerusalem artichokes are not actually from Jerusalem and have no related significance. The Jerusalem artichoke is produced mostly in the United States. It is a member of the sunflower family. Its tuber root is often forgotten underneath the flowers it produces. Jerusalem artichokes resemble a potato. When eaten the insulin in the artichokes converts into fructose not glucose which makes it safe to eat for diabetics.

Instructions

1. Prepare the soil for the seeds. For best results, plant in well-drained, fertile soil.

2. Plant the seeds in rows 35 to 40 inches wide. Plant the seeds 3 to 5 inches deep and leave 1 to 1 1/2 feet between the plants.

3. Fertilize the Jerusalem artichoke. The suggested amount of fertilizer is 500 pounds per square acre. Use 6-12-6 fertilizer and spread it over the rows.

4. Manage the garden. Remove any weeds or grass that grows around the plants. The tubers under the flowers of the Jerusalem artichoke begin to form in August and eventually become around 4 inches long.

5. Harvest the Jerusalem artichokes after the first frost. Tubers harvested late in the season have less insulin making them less sweet.

6. Protect the Jerusalem artichokes against pests. The most common pests are aphids.

7. Store the Jerusalem artichokes in a cold facility that has a humidity of 80 to 90 percent and a temperature of 32 degrees. In these conditions, the Jerusalem artichoke keeps for several months.

Tips & Warnings

• The Jerusalem artichoke skin is very thin. Handle them with care. The artichoke looses moisture rapidly. As soon as they are harvested, storage is needed immediately.

Resources

• Find information about growing artichokes.