Jerusalem Artichoke is one of the lesser known vegetables in our range. It vaguely resembles ginger root in its appearance and has gnarly stems and a pale brown skin. Don't let the way it looks put you off though, it's great roasted or added to soups!
Country of Origin - UK
Class - Minimum Class 2
One of our main Jerusalem artichoke growers is Jeremy Helm, of Turkey Tump Farm. Jerusalem artichokes grow well in a wide range of conditions, and Jeremy tells us the main problem is switching the field to something else and getting them to stop growing! The plants can grow to 12ft tall. The roots are used for eating and to grow next years crop, and the plants are composted and put back into the field. Jerusalem artichokes are available between October and April.
Scrub Jerusalem artichokes just before use, leaving the skins on or peel. Cut them into slices, and then drop them into boiling water and boil until tender. They also make great soup.
Jerusalem artichokes are best kept unwashed in a cool dry place.
Stuck for ideas? Click here for Jerusalem Artichoke recipes
Fresh Jerusalem Artichokes delivered to your door - make super soup with these knobbly roots.