Sunchokes

Sunchokes (Helianthus tuberosus) are perennial sunflowers native to North America. You may have heard of them as Jerusalem Artichokes. The plants grow 8 - 10 feet tall, flower in late summer, and have edible root nodules with a consistency of watercress and the culinary versatility of potatoes.

I got some plants several years ago from a friend who warned me that they take over gardens. I planted them and kept a close eye on them only letting 5 or 6 grow each year. That was mistake.

This tuber bearing rhizome is pervasive, tenacious, and pernicious. The crisp texture of the tubers means they are easily broken in harvest. Small uncollected pieces will root for the following season. I found the plump tubers tucked inside the roots of other perennials plants and throughout the soil. If I am here next spring I will try to pinch out every single plant that comes up. Even then the tubers may have enough stored inulin to see them through til the next year.

This is how we learn. We try things, observe the results, and take notes for the next time. I'd plant Sunchokes again if I needed a tall screen in a sunny place and did not plan to grow anything else there. Ever again. That said, they're tasty and it's neat to eat something from our front yard. As with many things we grow ourselves, the result is punier than what we can buy in a store. These tubers look paler and more elongated than most available commercially. I think that may be a function of being a second season crop. Will see how they taste.

I will scrub them, chop them, toss them in oil and seasonings, and roast them. Mahasti Vafaie (of the Tomato Head) made them into a tasty soup for the first Raise the Roots dinner and I'd like to try something like that with the roasted pieces. I made this recipe for Thanksgiving last year. Good stuff. Here's to being grateful for what comes up.