Image of Sunchoke, Regular, (Jerusalem Artichoke)

Scientific Binomial Name: Helianthus tuberosus

SELECTION INFORMATION
Usage

Eaten raw and with dips or sauces. Can be grated, sliced, dice or julienned for use in vegetables salads or meat and fish dishes.

Selection

Good quality Jerusalem artichokes should be heavy for its size and full of moisture. It will be tan to cream in color, and can be either smooth or lumpy and bulbous.

Avoid

Avoid product that is wrinkled, dry and lightweight.

Storage

Store saw Jerusalem artichokes in a dark, dry, cool, and well-ventilatd place for one to three weeks. The vegetable drawer of your fridge is perfect if you wrap them in paper towels first to absorb humidity and seal them in a platic bag.

Cooked Jerusalem artichokes should be refrigerated but only for a day or two.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Jerusalem artichokes are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Thiamin, Phosphorus and Potassium, and a very good source of Iron.

  • Tips & Trivia
  • Jerusalem artichoke should be thoroughly scrubbed to remove any sand or soil.

    The Jerusalem artichoke is not an artichoke, nor is it from Jerusalem. It's actually is a species of sunflower native to eastern North America. How it got its misleading name is not known although some say it derives from girasole, the Italian word for sunflower. More recently, people have begun calling Jerusalem artichokes sunroot, sunchoke, earth apple or topinambour.

    Jerusalem artichokes are cultivated for their tuber, which somewhat resembles ginger root, is native to the Mississippi Valley. Its use originated with Indians inhabiting that area who introduced it to the white settlers.

    In Baden-Württemberg, Germany, over 90 percent of the Jerusalem artichoke root is used to produce a spirit called "Topinambur", "Topi" or "Rossler".

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