Jerusalem artichoke
⏱️ Reading time: 3 min
You may have heard the terms “Jewish potatoes” or “Jerusalem artichokes” somewhere before. They refer to the same plant—specifically, the Jerusalem artichoke. This hardy plant from the Asteraceae family originates from Central America and was introduced to our region during the age of exploration. At that time, this flower was called “Girasole,” which means “sunflower” in Italian. This name gradually evolved into “Jerusalem artichoke.” And “artichoke” because Jerusalem artichoke’s flavor resembled that of the artichoke, a plant from the same family.
Origin and Cultivation
Jerusalem artichoke is an undemanding plant that thrives almost anywhere. In fact, if left unattended, it can spread uncontrollably throughout the garden bed. Jerusalem artichoke flowers are yellow and don’t start blooming until late August. The edible part consists of tubers, which are tender and weigh about 20–140 g. Their skin is thin and can be white, yellow, or red in color.
It was brought from the American continent during transatlantic expeditions, and the first mention of its cultivation in Europe dates back to 1607 in France. One of the advantages of Jerusalem artichoke is its versatility—it serves as food for humans and, in the past, also for animals.
Jerusalem Artichokes and Health
The tubers are composed of 80% water, 15% carbohydrates, and 2% protein. Compared to potatoes, they contain less starch and the carbohydrate inulin, which makes them suitable for consumption even by people with diabetes. Their high content of fiber, essential amino acids, and malic, citric, and succinic acids provides additional health benefits.
Among other things, it is also a valuable source of minerals such as magnesium, potassium, calcium, iron, phosphorus, silicon, and zinc. As for vitamins, vitamin A, D, B, and provitamin A are worth mentioning.
Scientific studies have shown that, when consumed regularly, they provide relief to people suffering from rheumatism and, thanks to their inulin content, also lower cholesterol and blood sugar levels. Potassium, in turn, helps flush fluids from the body, thereby reducing swelling.
Jerusalem Artichokes in Gastronomy
Prepare them in much the same way as potatoes. Wash the skin thoroughly—preferably under warm water with a brush—and then you won’t even need to peel them. Jerusalem artichoke juice is highly valued for its nutritional content, and it also preserves the enzymes found in the skin, along with other vitamins and trace minerals.
In France, Jerusalem artichoke soup is a highly sought-after delicacy; it is not thickened, allowing the distinctive nutty flavor of the main ingredient to shine through.
Purchasing and Storage
Jerusalem artichokes are similar to potatoes when it comes to storage. They do best in a dark, dry, and cool place. Unlike potatoes, however, they don’t have a waxy skin, so they start to dry out sooner. “If you grow Jerusalem artichokes and know you won’t use them all at once, leave them in the ground. They’re actually resistant to frosts that drop below freezing. If you harvest them right away, leave them covered with soil so they don’t dry out,” advises Filip Trmal of Titbit.
If you buy Jerusalem artichokes at a store or market, watch out for common defects. These include, for example, rot, bruises, or withered skin, which indicate that the crop is not entirely fresh.
“Another advantage of Jerusalem artichokes, including their edible tubers, is their considerable resistance to pests. As a result, they require almost no chemical treatment,” Trmal concludes.
