Have you ever thought about growing perennial food crops? Returning year after year, some of these are well known to us (think rhubarb, asparagus and berries of all kinds). Others are are less familiar, though they make a delicious addition to any table. One of these is the sunchoke, introduced to us today by Master Gardener Astrid Muschalla.
A sunchoke by any other name….
You may know sunchoke by its other names: sunroot, Jerusalem artichoke, earth apple, Skibwan (Anishnaabe), or to botanists, Helianthus tuberosus. The botanical name has Greek roots – helios for sun and anthos, meaning flower. The epithet “Jerusalem” may be a corruption of the Italian word girasole, meaning sunflower. And in case you were wondering, it is not related at all to globe artichokes (Cynara cardunculus)!
This perennial sunflower is native to North America and has been cultivated over centuries by both indigenous peoples and settlers for its edible tuber.
How to identify sunchoke
Sunchoke is a member of the Asteraceae or aster family, one of several native sunflowers with characteristic beautiful yellow blooms. Depending on conditions it grows to a height of 1-3 metres, with lots of branching stems and rough sandpaper like leaves. En masse it makes a visually appealing windbreak.
It is much loved by bees and hoverflies as well as humans. On a lazy summer day, take time to watch the flower turn to follow the path of the sun.
One way to distinguish sunchoke from other native sunflowers is by the tuber which is knobbly, thin skinned and similar in appearance to ginger root. It is harvested in either the fall or early spring but should be left in the ground over the summer months when the plant is actively growing.
How to grow sunchokes
For optimal growth, it prefers moist, well drained soil. As with many crops, it will benefit from the addition of a little compost. While it may struggle in our local heavy clays, poor soils or drought conditions, it is a hardy plant that can survive adverse conditions for a time.
Some may find the sunchoke is an overly enthusiastic plant, with its rapid growth and size potentially outcompeting its neighbours or wandering into adjacent yards.
Propagation
Sunchokes can produce seeds, but to do so requires multiple compatible varieties that flower at the same time. Thus seed saving is not the ideal means of propagation. Instead, grow your crop from the tubers which grow underground. Local gardeners may be willing to share their excess tubers or you can purchase from a reputable online seed source.
How to eat a sunchoke
This delicious tuber can be eaten raw or cooked in a variety of ways. No need to peel them unless you want to. Scrubbed well and uncooked, it has a mild nutty flavour with a crispy juicy texture. Roasting, boiling or frying bring out that nutty sweet taste. Try them roasted with a lemon and thyme glaze or sautéed with mushrooms and parsley. Or as one gardener suggests, this Jerusalem artichoke and cashew soup would be perfect for a fall day
A word of caution…. Raw sunchoke is high in inulin, a type of soluble fibre found in the roots or tubers of many plants including onions, garlic, dahlias and chicory. It is a prebiotic, promoting the growth of beneficial bacteria in the gut, but taken in excess may cause digestive distress!
Now that you’ve added sunchoke to your perennial vegetable list, what other perennial food crops would you like to try?