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Jerusalem Artichoke (Sunchoke)

Jerusalem Artichoke (Sunchoke)

Tuber as nutritious food source (plant is a relative to the sunflower).
Botanical Name: Helianthus tuberosus

Introduction
Mr. John Doe

Head Director

Description

Optimal Time/Temperature for Germination:
Plant in spring and water. Prefers full sun but better with morning than evening sun. Very hardy, between zone 4a to 9b.
Optimal Soil Conditions:
Loose and loamy (not clay)
Seed Planting Depth, Spacing and Procedure:
3 inches deep and 1 foot apart.
Best Companion Plants and Plants that Hinder:
It’s a perennial and when container grown is great with peas to climb its stalks and zucchini and cucumber can trail off the edges. When int he ground it will spread in its permanent home.

Growing Instructions

Crop Maintenance

Moisture Requirements & Solutions:
Contains inulin so a great substitute for diabetics instead of potatoes. May give some flatus (but more wind pass sound than aroma).
Weeding Needs & Solutions:
Returns in spring so don’t mistake for a weed.
Feeding Needs/Optimal Natural Fertilizers:
Grows itself very well.
Pests, Diseases & Solutions:
If too heat stressed ants, ear wigs, or grasshoppers may find it but otherwise it’s very vibrant.
When to Harvest/Number of days to maturity:
After the summer as leaves and stalks die off.
How to Harvest:
Cut down to growing point (about 1 foot above the ground) use the stalks for composting.
Optimal Storage temperature and conditions:
Most people leave them in the ground to retrieve during winter for meals. Ground cover with dry straw if freezing regions.
Optimal Preserving Procedures:
If not kept in the ground place in a bucket with dirt into a basement, (others may treat them like potatoes in a dry cool place but if green noted like potatoes, don’t eat it, just replant it).
Seed Saving:
The dried flower heads pop apart easily to find small blackish seeds.

Harvest and Storage

Notes

– Okay to eat raw – Only peel skin if making a cream soup can cube and roast in oven – Thin slice or grate for stir fry or steam pickling into jars – Fermentation use

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