Our Jerusalem Artichokes are organically grown at KoruKai Herb Farm, New Zealand, without the use of synthetic fertilisers, pesticides, or herbicides.
Each order contains three healthy planting tubers. Choose either three small (in below image on right) or three large (in below image on left) tubers using the options above.
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One plant when grown well produces the below quantity of edible tubers. You will get 5-10 times as much as you planted.
Jerusalem Artichoke, also known as Sunchoke or Sunroot, is a hardy perennial sunflower grown for its crisp, sweet, and highly nutritious underground tubers. Despite its name, it is neither related to Jerusalem nor to globe artichokes. Instead, it belongs to the sunflower family and produces cheerful yellow flowers in late summer that are highly attractive to bees and other beneficial insects.
One of the easiest perennial vegetables to grow, Jerusalem artichokes require very little maintenance once established and produce generous harvests year after year. Plants typically grow 2–3 metres tall, making them an excellent living screen, windbreak, or summer privacy hedge while also producing an abundant crop of edible tubers beneath the soil.
The tubers have a crisp texture when raw, similar to water chestnuts, with a pleasantly sweet, nutty flavour. When cooked they become creamy and slightly earthy, making them wonderfully versatile in the kitchen.
After one growing season, simply select the healthiest, largest tubers for replanting and enjoy the remainder in the kitchen. Over time your harvest will continue to improve as the plants become established.
Growing Conditions
Jerusalem artichokes are exceptionally hardy and can be grown throughout New Zealand. They tolerate heavy frosts, wind, and a wide range of soil types, although they perform best in deep, fertile, well-drained soil rich in organic matter.
Choose a position in full sun for maximum yields. The plants appreciate consistent moisture during the growing season but dislike prolonged waterlogging. Once established they are reasonably drought tolerant, although regular watering during dry periods will produce larger tubers.
Because the stems grow so tall, they are ideal for the back of vegetable gardens, food forests, or along fences where they can provide shelter from summer winds.
Growing Instructions
Plant the tubers into the garden or into large containers as soon as you receive them.
Prepare the area by incorporating generous amounts of compost or well-rotted manure into the soil before planting. Jerusalem artichokes thrive in fertile soil with plenty of organic matter.
On Banks Peninsula, we usually plant our tubers from late July through early August. Shoots generally emerge once the soil temperature reaches approximately 12°C, usually during spring.
Plant the tubers 8–10 cm deep, spacing them approximately 40–50 cm apart. If planting several rows, allow 80–100 cm between rows to provide plenty of room for the tall stems.
Apply a generous mulch after planting to conserve moisture and improve soil health. Suitable mulches include: Straw or hay, autumn leaves, grass clippings, woodchips, twigs, seaweed
Water regularly during dry periods, particularly while the plants are actively growing through spring and summer.
Harvesting
Jerusalem artichokes are ready to harvest once the foliage has completely died back after the first frosts, usually from late autumn through winter. Frost improves their flavour by converting more of the stored carbohydrates into sugars.
Simply loosen the soil with a garden fork and lift the tubers carefully. The plants often produce more tubers than expected, so dig thoroughly around each clump.
Select the largest, healthiest tubers for eating and keep several of the best-shaped tubers aside for replanting the following season. Any small tubers left behind in the soil will usually regrow, making Jerusalem artichokes one of the easiest perennial vegetables to maintain.
Storage
The tubers store best left in the ground until needed. If lifting the entire crop, store them unwashed in a cool, humid place or in slightly damp sand to prevent them from drying out.
Culinary Uses
Jerusalem artichokes are wonderfully versatile and can be enjoyed both raw and cooked.
They can be:
- Thinly sliced into salads.
- Roasted until caramelised.
- Fried in butter or olive oil.
- Mashed like potatoes.
- Added to soups and stews.
- Baked into gratins.
- Stir-fried with other vegetables.
- Pickled or fermented.
Their sweet, nutty flavour pairs beautifully with butter, garlic, thyme, rosemary, cream, cheese, mushrooms, and roasted meats.
One of our favourite ways to enjoy them at KoruKai Herb Farm is simply roasted or pan-fried in butter with a little sea salt and freshly ground black pepper.
Nutritional Benefits*
Jerusalem artichokes are naturally rich in inulin, a prebiotic fibre that supports beneficial gut bacteria and digestive health. They also provide potassium, iron, vitamin C, and a range of antioxidants, making them a nutritious addition to the home garden.
*This information is provided for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease.
