Sunchokes

Sunchokes (also known as Jerusalem artichoke, sunroot, earth apple, or topinambour) are a type of tuberous sunflower native to North America. They are not to be confused with artichokes, despite the common name.

Description

Sunchokes are a species of sunflower in the Asteraceae family. They are characterized by their knobby, ginger-like tubers and bright yellow flowers. The tubers are the edible part of the plant and have a sweet, nutty flavor. They can be eaten raw or cooked and are a popular ingredient in a variety of dishes.

Cultivation

Sunchokes are a hardy plant that can grow in a variety of soil types, though they prefer well-drained soil. They are typically planted in the early spring and harvested in the late fall. The plants can reach heights of up to 3 meters and produce numerous tubers that can be harvested and eaten.

Culinary Uses

In the kitchen, sunchokes are versatile and can be used in a variety of dishes. They can be roasted, boiled, fried, or eaten raw. They are often used as a substitute for potatoes in recipes due to their similar texture and flavor. In addition to being used in cooking, sunchokes can also be used to produce a type of alcohol known as Jerusalem artichoke wine.

Health Benefits

Sunchokes are rich in fiber, potassium, and iron, and are a good source of inulin, a type of prebiotic fiber that can aid in digestion. They are also low in calories, making them a healthy choice for those watching their weight.

See Also

• Sunflower
• Tuber
• Jerusalem artichoke wine