Incredible Edible Sunchokes!
Sunchokes, also called Jersusalem Artichokes, are tuberous roots of the sunflower species. Despite the name, they are not related to artichokes or from Jerusalem. They are native to North America. That’s why I prefer to call them sunchokes.
I planted my first sunchokes in the fall of 2012 and by the time I started my urban farm in 2018 they had taken over a large section of my yard. It seemed appropriate to name the farm after the earthy tubers with beautiful flowers.
Taste & Texture
Flavor: They have a mildly nutty, slightly sweet flavor, often described as a cross between artichokes and potatoes.
Texture: When cooked, they can be creamy; when raw, they’re crunchy.
Nutritional Benefits
Rich in Inulin: Sunchokes are high in inulin, a type of prebiotic fiber that supports gut health. They are sought after by diabetics and others who can not eat potatoes.
Vitamins and Minerals: They provide potassium, iron, and vitamin C.
Culinary Uses
Versatile: Sunchokes can be eaten raw in salads, roasted, sautéed, or puréed in soups. They can also be pickled.
Seasoning: They pair well with garlic, herbs, and spices.
As a root vegetable, they can be treated much like a potato.
Seasonality
Harvest: Sunchokes are dug up from the ground between the first frost of the fall and when temperatures warm in the spring.
For us at Sunchoke Farms, we try to harvest all the sunchokes before Christmas for winter storage and sales.
Also…
Digestive Effects: Some people may experience gas or bloating due to the inulin content, so it’s wise to start with small amounts.
Storage: Sunchokes tend to have lots of moisture, which can cause them to bruise easily. To prevent browning and bruising during storage, wrap them in paper towels and store in a plastic bag in the refrigerator.
Easy Roasted Sunchokes
Ingredients
1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Scrub artichoke tubers and cut out eyes.
Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast in the preheated oven until tender, 35 to 45 minutes.
