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Storage. After they have been cooked, it is possible to freeze them.
JERUSALEM ARTICHOKE (Helianthus tuberosus) is a perennial species of sunflower from Eastern North America. They were cultivated by the Native Americans long before the Europeans arrived. They are useful as a windbreak as they grow to about 2.5m high, topped off by small yellow sunflowers. The edible part, the tubers, form below ground and mostly consist of carbohydrate.The edible tubers are an acquired taste and can be “windy”. The tubers can be left in the ground over winter and are best dug up as required to minimise them losing moisture and becoming flabby.
Health Benefits. Rich in iron, potassium vitamin B1, soluable fibre inulin.
They are cultivated by placing tubers in well fertilized ground, about 10 cm deep and 30 cm apart. Apart from ensuring that they do not dry out and are supported in a windy location, there is not much else to do till early winter when they can be lifted. The process should be repeated by planting in a new location in following years, as they are greedy feeders.
The tubers are lifted as required, and scrubbed to remove all earth before cooking.