Fresh from the garden

This perennial root vegetable won’t win first prize in a beauty contest, but it’s a winter winner with its sweet, nutty flavour and crisp texture. It’s easy to grow and hardy, too

Flavoursome Jerusalem artichokes

Jerusalem artichokes

DID YOU KNOW? Different to globe and Chinese artichokes, Jerusalem artichoke ( Helianthus tuberosus) is a member of the sunflower family and originates from cooler parts of North America. Its stout, leafy stems grow to several metres tall, making an excellent screen or windbreak.

NUTRITION Rich in iron and potassium. Instead of starch, which is the main component of root veg such as potatoes, these tubers contain the carbohydrate inulin. This may have an unfortunate effect on the digestion, hence the nickname ‘fartichoke’! Thorough cooking and eating small amounts will help acclimatise your system.

HARVEST Once the stems die back in autumn, cut back to within a few centimetres of soil level and lift tubers as required through the winter.

STORE Tubers keep well in the ground, but in cold areas where the soil freezes, spread a thick surface mulch of straw or woodchip, or lift and store in boxes of damp sand in a cool outbuilding. Tubers keep in the fridge for up to a fortnight, in sealed plastic bags.

HOW TO GROW They crop best in sun and freedraining alkaline soil that isn’t too rich. In spring (or late winter in mild areas), plant the tubers early to achieve the heaviest crops. Water well during dry spells and draw up soil around stems for stability as plants grow.

OUR CHOICES ‘Fuseau’ is smoother-skinned and therefore easier to prepare.