Let’s Get Rooted! Exporing The Amazing World Of Sunchokes.

This blog post is an extension of the episode about Sunchokes on “In The Garden With Susan.” You can watch that podcast on Youtube at the Garden Faerie Botanicals Channel.

History Of Sunchokes (Jerusalem Artichokes)

Jerusalem artichokes have an interesting history in Russia, where they were introduced in the 18th century and became a staple, especially in rural areas. Their hardiness in cold climates and poor soils made them particularly valuable for farmers. Here’s a deeper look at their historical role and uses:

1. Introduction and Adaptation in Russia: Jerusalem artichokes were brought to Russia in the 1700s from Western Europe, where they were already cultivated. They adapted well to the Russian climate, thriving in the harsh winters and resisting common plant diseases.
2. “Survival Food” During Hard Times: By the 19th and early 20th centuries, the Jerusalem artichoke was sometimes called “ground pear” (земляная груша) in Russia. Its popularity surged during times of hardship, including wars and famines, because it could grow in less fertile soils with minimal care. Its high fiber and inulin content made it nutritious and filling, and it was often used as a substitute for potatoes.
3. Use in Traditional Medicine: In traditional Russian folk medicine, Jerusalem artichokes have long been valued for their health benefits, especially for digestion and blood sugar management. The inulin they contain—a prebiotic fiber—is helpful for blood sugar regulation and gut health, and they were commonly recommended for those with diabetes.
4. Modern Interest and Health Focus: In the 20th and 21st centuries, Jerusalem artichokes gained renewed interest in Russia as a health food. In Soviet times, they were researched for potential agricultural expansion, though potatoes and grains remained primary staples. Today, they are appreciated for their health benefits and are increasingly used in Russia for medicinal teas, powders, and supplements for their prebiotic effects. They’ve also found a place in modern Russian cuisine, appearing in salads, soups, and even fermented dishes.
5. Cultural and Regional Uses: In some parts of Russia, Jerusalem artichokes were traditionally fermented, pickled, or used in kvass, a popular fermented drink. This fermentation helps develop their natural flavours and contributes to the probiotic quality of traditional Russian food.

Jerusalem artichokes (Helianthus tuberosus) grow wild in many parts of the world, especially in regions with temperate climates. They’re native to central North America and were cultivated by Indigenous peoples for centuries before European contact. Their wild populations have since spread extensively, often flourishing in areas where they were once cultivated but later escaped cultivation. Here’s a look at their distribution and wild growth:

1. North America: Native to North America, Jerusalem artichokes grow wild from central Canada to the southeastern United States. They’re especially common in prairies, riverbanks, forest edges, and other open, sunny areas. Because of their resilience, they can form dense patches and sometimes crowd out native plants, though they also provide habitat and food for local wildlife.
2. Europe: Jerusalem artichokes were brought to Europe in the early 17th century, and they quickly naturalized, especially in countries with temperate climates like France, Italy, and Germany. They’ve since spread across much of Europe, growing in the wild along roadsides, in fields, and in disturbed areas.
3. Russia and Eastern Europe: As in Western Europe, Jerusalem artichokes were introduced to Russia and Eastern Europe in the 18th century and quickly became a widespread crop, especially in areas with poor soils. They can now be found growing wild throughout parts of Russia, Ukraine, and the Balkans, particularly in rural areas.
4. Asia and Australia: Jerusalem artichokes have spread to parts of Asia, including China and Japan, where they were introduced as a crop. Although they’re not as widespread in the wild as in North America or Europe, they can be found growing wild in some areas, particularly in Japan. In Australia, they are often considered an invasive species due to their rapid growth and ability to out compete native plants.
5. South America and Africa: Although Jerusalem artichokes are less commonly found in the wild in South America and Africa, they have been introduced in some regions for agricultural purposes and can sometimes be found growing wild in localized areas.

Because of their hardiness, Jerusalem artichokes often grow wild in areas where they were once cultivated, surviving long after cultivation has ended. Their ability to thrive in diverse soil conditions and resist many diseases makes them resilient, while their high energy reserves in tubers help them survive challenging conditions.

Jerusalem artichokes are highly nutritious and can provide essential energy and nutrients, but while they could sustain someone in the short term, they lack certain nutrients necessary for long-term survival. Here’s a breakdown of their nutritional profile and how they could fit into a survival diet:

Nutritional Profile of Jerusalem Artichokes

1. Carbohydrates: The main carbohydrate in Jerusalem artichokes is inulin, a type of fiber that does not spike blood sugar levels and supports gut health by feeding beneficial bacteria. However, humans can’t fully digest inulin, which may limit the immediate energy available.
2. Fiber: High in dietary fiber, Jerusalem artichokes support digestive health and can help promote a feeling of fullness, which would be beneficial in a survival situation.
3. Vitamins:
   • Vitamin C: Good for immune health and skin, Jerusalem artichokes contain moderate levels.
   • B Vitamins: They provide small amounts of several B vitamins, including thiamine, niacin, and pyridoxine (vitamin B6), which are essential for energy metabolism and nervous system health.
   • Vitamin A and E: Minimal levels, which are crucial for skin, eye, and immune health, meaning these would need to be sourced elsewhere for long-term health.
4. Minerals:
   • Potassium: High in potassium, beneficial for muscle function and heart health.
   • Iron: Contains some iron, helpful for oxygen transport and energy production.
   • Magnesium and Phosphorus: Moderate levels support bone health and cellular function.
   • Calcium and Zinc: Very low amounts, so it would be difficult to meet daily needs without other food sources.
5. Protein: Jerusalem artichokes have minimal protein (about 2g per 100g serving), which is essential for muscle maintenance, immune health, and enzyme production. A diet relying solely on them would be protein-deficient in the long run.
6. Fat: Virtually fat-free, Jerusalem artichokes lack essential fatty acids, which are critical for brain health, hormone production, and cellular function.

Survival on Jerusalem Artichokes

In a short-term survival situation, Jerusalem artichokes could sustain a person thanks to their carbohydrates, fiber, and essential minerals, providing some energy and a feeling of fullness. However, for long-term survival, relying exclusively on Jerusalem artichokes would lead to nutritional deficiencies. Here’s why:

• Low Protein and Fat: Without adequate protein and fat, the body cannot repair tissues effectively, maintain immune function, or produce necessary hormones and brain compounds.
• Vitamin and Mineral Gaps: Lack of vitamins A, D, E, and K, as well as essential minerals like calcium and zinc, would eventually lead to deficiencies affecting bone, skin, immune, and reproductive health.
• Digestive Issues: While inulin is beneficial in small amounts, large quantities can cause bloating, gas, and digestive discomfort, which might limit how much a person can consume comfortably.

Conclusion

While a person could temporarily survive on Jerusalem artichokes due to their fiber and energy content, they would need to supplement with other foods rich in protein, fats, and vitamins for long-term health. To rely on them as a main food source, adding even a few small amounts of high-protein, fatty foods (like nuts, seeds, or legumes) would be necessary to balance out the diet.

Jerusalem artichokes have a unique history in Canada, where they are both a native plant and a cultivated crop. Here’s an overview of their role in Canadian history and traditional uses:

Indigenous Use and Cultivation

Jerusalem artichokes are native to North America, including Canada, where they have long been a traditional food for Indigenous peoples. They grow naturally in the wild, particularly in southern Ontario and the prairie provinces. Indigenous communities valued Jerusalem artichokes for their edible tubers, which are rich in carbohydrates and other nutrients. The tubers were often roasted, boiled, or dried and stored as a food source through the winter.

In addition to their dietary use, some Indigenous groups used Jerusalem artichokes for medicinal purposes, especially for digestive health. The tubers’ high inulin content, a prebiotic fiber, made them beneficial for managing blood sugar and supporting gut health, a knowledge that Indigenous people understood through practical experience.

European Colonization and Agriculture

When European settlers arrived in Canada, they learned from Indigenous peoples about the Jerusalem artichoke and its uses. By the 1600s and 1700s, European settlers began cultivating the plant in small amounts. Unlike the potato, which became a staple crop, Jerusalem artichokes remained a secondary crop but were appreciated for their resilience to cold and poor soils.

Jerusalem artichokes were particularly valuable in Canada during periods of food scarcity, like the early pioneer days and later during the Great Depression. They provided a reliable source of food even in harsh conditions where other crops struggled. In this way, they were often considered a “famine food” or survival crop.

Modern-Day Interest and Cultivation

In recent decades, Jerusalem artichokes have seen a resurgence in interest in Canada, driven by health trends and the growing appreciation for native and heritage crops. Because they’re low in starch and high in inulin, they’ve gained popularity among people with diabetes or those following low-carb diets. They’re also now valued for their ecological benefits: they’re drought-tolerant, can grow in poor soil, and attract pollinators with their bright yellow flowers.

Several farms across Canada now cultivate Jerusalem artichokes both for food markets and for use in health products, where the inulin is extracted for use as a dietary fiber supplement. They’re also sold fresh at farmers’ markets and in health food stores, where they’re appreciated as a versatile ingredient in cooking and as a probiotic food source.

Cultural and Culinary Impact

While they’re not as widely consumed as potatoes, Jerusalem artichokes are increasingly featured in Canadian cuisine, especially in local and farm-to-table restaurants. They’re often used in soups, roasted as a side dish, or incorporated into modern Indigenous cuisine. Their flavour—a nutty, slightly sweet taste—makes them a unique addition to Canadian recipes.

Environmental and Agricultural Role

In Canadian agriculture, Jerusalem artichokes are sometimes grown as a feed crop for livestock due to their hardy nature and nutritious tubers. Additionally, the plant’s ability to thrive in Canada’s diverse climate makes it valuable in crop rotation, helping to restore soil health and support biodiversity.

Conclusion

In Canada, the Jerusalem artichoke has evolved from an Indigenous staple to a survival food and, more recently, to a niche crop appreciated for its health benefits and ecological resilience. Its history in Canada reflects the country’s agricultural diversity and a growing interest in traditional, sustainable, and health-oriented foods.

Fermenting Jerusalem artichokes is a great way to enjoy their health benefits while reducing some of the digestive discomfort that can come from their high inulin content. Fermentation not only preserves the tubers but also enhances their probiotic qualities, making them a gut-friendly addition to your diet. Here’s a guide on how to ferment Jerusalem artichokes:

Why Ferment Jerusalem Artichokes?

• Easier Digestion: Fermentation breaks down some of the inulin, making it easier for the digestive system to process.
• Enhanced Flavour: Fermentation adds a tangy, slightly sour flavour, which complements their natural nuttiness and sweetness.
• Probiotic Benefits: The fermentation process introduces beneficial bacteria, supporting gut health.

Basic Recipe for Fermented Jerusalem Artichokes

Ingredients

• 1 lb (about 450g) Jerusalem artichokes, scrubbed clean (peeling is optional)
• 1 tbsp sea salt (non-iodized) or pickling salt
• 4 cups filtered water (chlorine-free, as chlorine can inhibit fermentation)
• Optional flavour additions: garlic cloves, fresh herbs (like dill or thyme), peppercorns, bay leaves, or chili flakes

Equipment

• Clean glass jar (quart-size works well)
• Lid (plastic or glass; avoid metal due to salt corrosion)
• Weight (a small, clean rock or fermentation weight to keep the artichokes submerged)
• Cheesecloth or a coffee filter (if you plan to use a breathable cover)

Instructions

1. Prepare the Salt Brine: Dissolve 1 tbsp of sea salt in 4 cups of water to make the brine. Stir until the salt is fully dissolved.
2. Prepare the Jerusalem Artichokes: Chop them into bite-sized pieces or thin slices for faster fermentation and easier consumption. Peeling is optional; the skin is edible but can add extra fiber, which some prefer to remove.
3. Pack the Jar: Place the Jerusalem artichoke pieces in the jar, along with any optional flavour additions. Pack them tightly to minimize air pockets.
4. Add the Brine: Pour the saltwater brine over the artichokes, ensuring that they are fully submerged to prevent spoilage. Leave at least 1 inch of headspace at the top of the jar to allow for expansion.
5. Add a Weight: Use a clean weight or small rock to keep the artichokes submerged below the brine.
6. Cover the Jar: If you’re using an airlock lid, secure it on the jar. If not, cover with a cheesecloth or coffee filter and secure it with a rubber band. This allows gases to escape while preventing contaminants from entering.
7. Fermentation Time: Place the jar in a cool, dark place (60-70°F / 16-21°C is ideal) for about 5-10 days. Check daily for bubbles and taste; the longer you ferment, the more tangy and sour they’ll become.
8. Check and Taste: Start tasting after 5 days to see if they’re tangy enough for your liking. Once they reach the desired flavour, transfer them to the fridge, which will slow down fermentation.

Storage

Fermented Jerusalem artichokes will keep in the refrigerator for up to several months, as long as they remain submerged in the brine. The flavor may continue to develop over time but at a much slower rate.

Tips and Considerations

• Flavour Customization: You can experiment with different herbs and spices, such as caraway seeds, mustard seeds, or horseradish, to add unique flavours.
• Digestive Adaptation: If you’re new to fermented Jerusalem artichokes, start with small amounts, as the inulin can still be present and may require your digestive system to adapt.
• Bubbles and Fizz: Fermented Jerusalem artichokes may become slightly fizzy, which is a sign of active fermentation.

Serving Suggestions

• Add them to salads for a tangy, crunchy element.
• Serve alongside meats or cheeses for a probiotic-rich garnish.
• Incorporate them into grain bowls or wraps for an added layer of flavor.

Fermented Jerusalem artichokes are a versatile, nutritious, and gut-friendly addition to meals, giving you all the benefits of this resilient plant in a way that’s easy to digest and delicious!

Yes, Jerusalem artichokes can be used to make drinks, though they’re less common than beverages from other tubers. Here are some of the ways they’re used in drinks:

1. Jerusalem Artichoke Juice

Freshly pressed Jerusalem artichoke juice can be made by juicing the raw tubers, often combined with other fruits and vegetables to balance the earthy, slightly sweet flavour. This juice is high in inulin and can have a mildly sweet, nutty taste.

• Recipe Idea: Blend Jerusalem artichoke juice with apple, ginger, and lemon for a refreshing, nutrient-rich drink that supports digestion. Be cautious with portion sizes, as inulin can cause digestive discomfort for some people if consumed in large amounts.

2. Jerusalem Artichoke Syrup (Sweetener)

Jerusalem artichoke syrup is a sweetener extracted from the tubers, particularly popular in Japan and parts of Europe. It’s used as a low-glycemic alternative to sugar, thanks to its high inulin content, which doesn’t spike blood sugar as quickly as regular sugar.

• How to Use: This syrup can be added to smoothies, coffee, tea, and other drinks as a healthier, natural sweetener. It has a mild, honey-like flavor that blends well with both hot and cold beverages.

3. Sunchoke Kvass

Kvass is a traditional Eastern European fermented drink, typically made from rye bread, but Jerusalem artichokes can also be used as a base. Sunchoke kvass uses fermented Jerusalem artichokes to create a mildly tangy, probiotic-rich beverage.

• Basic Recipe:
  • Chop Jerusalem artichokes into small pieces and place them in a jar with salt and water.
  • Allow the mixture to ferment at room temperature for a few days.
  • Strain the liquid to create a light, tangy drink similar to traditional kvass. This kvass can be flavoured with herbs, spices, or even beets for additional flavour.

4. Jerusalem Artichoke Alcohol (Sunchoke Vodka)

In some parts of Europe, particularly in France and Germany, Jerusalem artichokes are distilled to create spirits, sometimes called “topinambur” or “sunchoke vodka.” This alcoholic beverage has a unique, earthy taste and is often produced in small batches by craft distillers.

• Production: The tubers are fermented and distilled, resulting in a spirit with a flavor profile somewhere between potato vodka and gin. The final product is earthy, with a subtle nutty sweetness.

5. Inulin-Rich Tea

Although not exactly a “drink made from Jerusalem artichokes,” inulin can be extracted from Jerusalem artichokes and used as a powdered supplement that’s stirred into teas or other beverages. The inulin adds a mild sweetness and helps improve digestion by acting as a prebiotic.

Each of these drinks offers a unique way to enjoy the benefits of Jerusalem artichokes. The inulin content, low glycemic index, and distinctive flavour make these drinks a fun, health-conscious choice—whether you’re looking for a sweetener, probiotic beverage, or even a unique spirit!

1. Jerusalem Artichoke Spice Cake

Ingredients:

• 1 cup Jerusalem artichokes, grated
• 1 ½ cups all-purpose flour
• 1 cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, beat together the sugar, oil, eggs, and vanilla. Stir in the grated Jerusalem artichokes.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the cake completely before frosting.
7. To make the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the cooled cake.

2. Jerusalem Artichoke and Apple Crisp

Ingredients:

• 1 cup Jerusalem artichokes, thinly sliced
• 2 cups apples, sliced
• 1 tbsp lemon juice
• ¼ cup sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg

Topping:

• ½ cup rolled oats
• ⅓ cup brown sugar
• ¼ cup all-purpose flour
• ¼ cup unsalted butter, melted
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish.
2. In a bowl, combine Jerusalem artichokes, apples, lemon juice, sugar, cinnamon, and nutmeg. Pour into the baking dish.
3. In another bowl, mix oats, brown sugar, flour, salt, and melted butter until crumbly. Sprinkle over the fruit mixture.
4. Bake for 35-40 minutes or until the topping is golden and fruit is tender.

3. Jerusalem Artichoke Pudding

Ingredients:

• 1 cup Jerusalem artichokes, peeled and cubed
• 2 cups milk (or almond milk for dairy-free)
• ¼ cup sugar
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• Pinch of salt
• Cinnamon, for garnish

Instructions:

1. Steam or boil the Jerusalem artichokes until soft. Puree until smooth.
2. In a saucepan, combine milk, sugar, and salt. Heat until warm, then whisk in the Jerusalem artichoke puree.
3. In a small bowl, dissolve the cornstarch in a bit of cold milk or water. Stir into the warm mixture.
4. Cook over medium heat, stirring constantly, until thickened. Remove from heat and add vanilla.
5. Pour into bowls, sprinkle with cinnamon, and chill before serving.

4. Candied Jerusalem Artichokes

Ingredients:

• 1 cup Jerusalem artichokes, thinly sliced
• 1 cup sugar
• 1 cup water
• Additional sugar for coating

Instructions:

1. In a saucepan, combine sugar and water. Heat until sugar dissolves.
2. Add Jerusalem artichokes and simmer on low for 20-30 minutes or until they become translucent.
3. Remove the slices from the syrup, place on a wire rack to cool slightly, and then roll in additional sugar.
4. Allow to cool completely. Store in an airtight container.

5. Jerusalem Artichoke Ice Cream

Ingredients:

• 1 cup Jerusalem artichokes, roasted and pureed
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions:

1. Whisk together egg yolks and sugar in a bowl.
2. In a saucepan, heat milk and cream until hot but not boiling. Slowly pour into the egg mixture, whisking constantly.
3. Return mixture to the saucepan and cook on low heat until it coats the back of a spoon. Remove from heat.
4. Stir in roasted Jerusalem artichoke puree and vanilla. Chill completely.
5. Churn in an ice cream maker according to the manufacturer’s instructions.

6. Jerusalem Artichoke Muffins

Ingredients:

• 1 cup Jerusalem artichokes, grated
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 1 large egg
• ½ cup milk
• ⅓ cup vegetable oil
• 1 tsp orange zest

Instructions:

1. Preheat oven to 350°F (175°C). Grease a muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine egg, milk, oil, and orange zest. Add grated Jerusalem artichokes.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Spoon into the muffin tin and bake for 18-20 minutes.

7. Jerusalem Artichoke Chocolate Truffles

Ingredients:

• ½ cup Jerusalem artichoke puree (boiled and mashed until smooth)
• 8 oz dark chocolate, melted
• ¼ cup heavy cream
• 1 tbsp honey or maple syrup
• Cocoa powder for coating

Instructions:

1. In a bowl, mix the Jerusalem artichoke puree, melted chocolate, cream, and honey until smooth.
2. Chill the mixture until firm, about 1-2 hours.
3. Scoop small amounts of the mixture and roll into balls. Roll in cocoa powder to coat.
4. Store in the refrigerator until ready to serve.

Here are some additional Jerusalem artichoke recipes for you to explore, offering variety in flavours and uses of this versatile tuber:

1. Jerusalem Artichoke and Lentil Burgers: Combine roasted Jerusalem artichokes with lentils, garlic, carrots, onions, and mushrooms for a hearty veggie burger. The mixture gains a creamy texture when cooked with coconut milk, making these burgers rich and satisfying​. .
2. Roasted Jerusalem Artichokes with Brussels Sprouts, Cranberries, and Chestnuts: This colourful side dish is perfect for festive gatherings. The roasted artichokes pair well with Brussels sprouts, sweet cranberries, and earthy chestnuts for a vibrant and flavourful addition to holiday meals​ .
3. Jerusalem Artichoke Risotto with Hazelnuts: This creamy risotto brings out the nutty flavours of Jerusalem artichokes, enhanced with crunchy hazelnuts and a hint of thyme. It’s a comforting and elegant dish, great for a cozy dinner​ .
4. Creamed Jerusalem Artichokes: Thinly slice the tubers and cook them in cream with garlic, onion, and leek. This indulgent dish is an excellent alternative to traditional creamed potatoes​ .
5. Salmon with Jerusalem Artichoke Purée and Herb Sauce: Create a smooth purée from Jerusalem artichokes and serve it with salmon, topped with a fresh herb sauce for a visually impressive and flavourful main course​

5. .

Each of these recipes showcases Jerusalem artichokes in different culinary styles, from hearty comfort food to gourmet dishes. You can find more details on these recipes on platforms like Great British Chefs, Life Family Fun, and Olive Magazine. Enjoy exploring these earthy, nutrient-rich tuber dishes!

Jerusalem artichokes, also known as sunchokes, are nutty, slightly sweet tubers that lend themselves to a variety of delicious dishes. Here are a few popular recipes you might enjoy:

1. Roasted Jerusalem Artichokes

Ingredients:

• 1 lb Jerusalem artichokes, scrubbed and cut into bite-sized pieces
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or rosemary (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the Jerusalem artichokes with olive oil, salt, pepper, and fresh herbs if using.
3. Spread them on a baking sheet in a single layer.
4. Roast for 25-30 minutes, turning halfway, until golden and tender.

This recipe brings out the natural sweetness and makes for a fantastic side dish.

2. Creamy Jerusalem Artichoke Soup

Ingredients:

• 1 lb Jerusalem artichokes, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or a dairy-free alternative)
• Salt and pepper to taste
• Chopped chives or parsley for garnish

Instructions:

1. In a large pot, sauté the onion and garlic until soft.
2. Add the Jerusalem artichokes and broth, then bring to a boil.
3. Reduce heat and simmer for 20-25 minutes until the artichokes are soft.
4. Blend until smooth, then stir in the cream.
5. Season with salt and pepper, garnish with chives, and enjoy!

3. Jerusalem Artichoke Gratin

Ingredients:

• 1 lb Jerusalem artichokes, thinly sliced
• 1 cup cream
• 1 cup shredded Gruyere or Parmesan cheese
• 2 garlic cloves, minced
• Salt, pepper, and nutmeg to taste
• Fresh thyme (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a baking dish, layer the sliced artichokes.
3. Mix the cream, garlic, salt, pepper, nutmeg, and thyme, then pour over the artichokes.
4. Top with cheese and bake for 30-35 minutes, until bubbly and golden brown.

4. Sautéed Jerusalem Artichokes with Garlic and Lemon

Ingredients:

• 1 lb Jerusalem artichokes, thinly sliced
• 2 tbsp olive oil or butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil or butter in a skillet over medium heat.
2. Add the artichokes and sauté until golden and tender, about 10-15 minutes.
3. Add garlic, sauté briefly, then squeeze in the lemon juice.
4. Season, garnish with parsley, and serve warm.

5. Jerusalem Artichoke Mash

Ingredients:

• 1 lb Jerusalem artichokes, peeled and chopped
• 2 tbsp butter or olive oil
• 1/4 cup cream or milk
• Salt and pepper to taste

Instructions:

1. Boil the artichokes in salted water until tender, about 15-20 minutes.
2. Drain and mash with butter and cream.
3. Season and serve like mashed potatoes for a nutty, flavourful twist.

Let me know if you’d like any more specific recipe variations or other ideas!

There are a few popular canning recipes for sunchokes, most commonly for pickling or making relish.

1. Bread and Butter Pickled Sunchokes

Ingredients:

• 1 lb Jerusalem artichokes, thinly sliced
• 1 ½ cups apple cider vinegar
• 1 cup sugar
• 2 tbsp mustard seeds
• 1 tsp turmeric
• Lemon water (for soaking)

Instructions:

1. Soak Sunchokes: Place sliced sunchokes in a bowl of lemon water to prevent browning.
2. Make the Brine: In a pot, combine apple cider vinegar, sugar, mustard seeds, and turmeric. Bring to a boil, then simmer for a few minutes.
3. Combine and Cool: Drain the sunchokes, add them to the brine, and let cool. Pour into jars and refrigerate. Best consumed within two weeks.

2. Jerusalem Artichoke Relish

Ingredients:

• 4 cups Jerusalem artichokes, finely chopped
• 2 medium onions, thinly sliced
• 1 large red bell pepper, chopped
• 1-2 small hot peppers, chopped (optional)
• 2 ½ cups apple cider vinegar
• 2 cups sugar
• 2 tbsp mustard seeds
• 1 tsp celery seed
• ½ tsp turmeric
• Salt to taste

Instructions:

1. Prepare the Vegetables: Finely chop sunchokes, onions, and peppers.
2. Cook the Relish: In a large pot, combine cider vinegar, sugar, mustard seed, celery seed, turmeric, and salt. Bring to a boil, then add the chopped vegetables.
3. Simmer and Jar: Simmer for about 15-20 minutes until the relish thickens slightly. Ladle the hot mixture into sterilized jars, leaving a bit of space at the top.
4. Process for Storage: Process in a boiling water bath for 10 minutes if you’d like to store it longer. Otherwise, refrigerate and enjoy as a fresh condiment.

3. Traditional Pickled Sunchokes

Ingredients:

• 1 lb Jerusalem artichokes, cut into thin slices or small pieces
• 2 cups apple cider vinegar
• 1 tbsp salt
• 1 tsp turmeric

Instructions:

1. Brine Preparation: In a saucepan, combine apple cider vinegar, salt, and turmeric. Bring to a boil and then lower the heat to simmer for a few minutes.
2. Pack the Jars: Pack the sunchoke pieces into sterilized jars.
3. Add Brine: Pour the hot brine over the sunchokes in each jar, ensuring they’re fully covered.
4. Seal and Store: Allow the jars to cool, then refrigerate. Flavours develop over a few days and improve with time. Best consumed within a couple of months.

4. Root Cellar Storage

• If you have a root cellar or cold storage space, you can keep fresh sunchokes in slightly damp sand or soil in a cool, dark area (ideally 32-40°F or 0-4°C). Stored this way, they can last for several months.

5. Making Sunchoke Flour

• Preparation: Dehydrate the sunchokes as above, then grind the dried pieces into a fine powder.
• Use: This flour can be used as a gluten-free thickener or mixed with other flours in baking. It has a mild, nutty flavour.

See you in the garden planting Sunchokes! As a special offer to those who have read this blog post and want to order some Sunchokes- you can use the coupon code SUNCHOKE15 at the check out for a 15% discount off you Jerusalem Artichoke order! Let’s all grow some food security!!