Sunchoke
An essential survival food and a mainstay in the perennial vegetable garden, either because of it’s popularity or gardeners inability to get rid of it after it’s planted, Sunchoke is a tough, productive and easy to grow member of the Aster family that produces tons of edible tubers. Clumps of small sunflowers produce cheery little yellow flowers and spread to form colonies that are vigorous but not difficult to maintain. Sunchokes are also frequently known as Jerusalem Artichokes, though they have no relation to either Jerusalem or Artichokes, though there is a flavor similarity to the artichoke which may explain the name.
Also, be warned that the Sunchoke has aquired the nickname of Jerusalem “Fartichoke” due to the presence of a carbohydrate called inulin that is not easily digestible and may cause a serious rumble in the tumble especially for those with sensitive stomachs. Many gardeners and chefs have found ways around this issue by various methods such as peeling the skin, soaking the tubers first, harvesting at certain times or from certain parts of the clump of tubers, and various cooking techniques. There exist many great recipes for turning the Sunchoke into a true delicacy and you won’t soon find an easier perennial vegetable to grow.
Latin Name: Helianthus tuberosus
Site and Soil: 1/2 day to full sun and well-drained soil.
Hardiness: Minus 30-40° F.
Bearing Age: 1-2 years after planting.
Size at Maturity: 5-7 ft. high and spreading qui
Bloom Time: Spring
Ripening Time: Tubers are ready in fall.
Yield: 5-10 lbs.
Pests & Diseases: Climbing Yams are not bothered by pests or diseases.
USDA Zone: 3
Sunset Western Zone: Not listed
Sunset Northeast Zone: Not listed