Sunchokes, also called Jerusalem Artichokes, are actually a perennial species of sunflower cultivated for their delicious tubers. Originally an American species, they were cultivated by Native Americans long before being introduced in Europe, and their high inulin content made them a traditional remedy for diabetes. The tubers resemble ginger and they have a sweet, nutty flavor with a hint of artichoke. When sliced thin, they make a great addition to salads. More commonly, they are used like potatoes and steamed or roasted, or cooked pretty much however you choose! Like other sunflowers, they produce tall plants with cheerful yellow flowers. Vigorous spreaders, sunchokes will readily establish themselves in an area if not checked by methods such as growth barriers or regular annual harvest.
Red Fuseau is beautiful red variety with a crunchy, sweet flavor and thin skins that make them easy to clean. They will form an exceptionally dense stand with plants as tall at 10'.
Sunchoke tuber size can be very variable, but on average 1 pound will contain at least 4-8 tubers.
We'll have a limited quantity of sunchokes available for pre-order in January; more will be re-stocked after our tubers are dug in spring (typically April).
Sunchokes are sensitive to drying out; keep them closed in their bags in a cool place until planting. Large tubers can be split, as with potatoes, as long as each tuber section has 2-3 eyes per piece. Allow the cut edge to cure just long enough to dry slightly before planting.
Plant tubers in full sun in fertile, well-draining soil 4†deep and 12-18†apart, with the growing tips pointing upwards. Shoots will emerge in 1-3 weeks. Midsummer, you may choose to cut the bright yellow flowers for indoor arrangements and to divert more energy to the growth of the tubers.
Begin harvesting in late summer or wait for fall frosts to sweeten the roots. Even in cold climates with hard freezing soil, tubers will overwinter in the soil without fuss, so feel free to simply leave them in the ground and harvest as desired during times of thaw throughout the winter. Harvest with a digging fork, feeling for tubers with your fingers. They may be up to 1’ deep in the soil.
For storage, brush excess soil off of the tubers, and leave them somewhere warm, dark and dry to cure for 5-7 days. Store the cured tubers wrapped in paper towels in plastic bags, in a refrigerator crisper drawer or root cellar. They store best when kept absolutely dry but in a high humidity environment, and can last 2 to 5 months like this.
Sunchokes are perennial crops with an insistent habit. To keep them contained, either plant them in containers or with in-ground barriers, or mow around the edges of your sunchoke beds in mid-spring, being sure to cut down any new shoots that are emerging in undesirable places.
Product Details
Days to Maturity
about 90 days
Width at Maturity
24"
Height at Maturiry
8-10'
Sun Conditions
Full Sun (8+ Hours Sun)
Planting Depth
4"
Row Spacing
18-36"
Plant Spacing
12-18"
Special shipping
Sunchoke tubers are harvested and shipped as soon as the ground thaws (typically early April to mid-May). If you purchase seeds and sunchokes at the same time anytime from January until the ship date for your region, you will receive two shipmentsâ - a prompt shipment of seeds and a later shipment of tubers - and the shipping fees shown at checkout will take this second delivery into account. Sunchokes do not ship internationally.
