Jerusalem Artichoke

Description:

This sunflower has an edible tuberous root, that can be prepared in much the same way as a potato. Though boiling is not recommended, unless you are making a mash, since this tends to make the root mushy. Steaming is preferred to retain the texture, and they are excellent roasted. When blanched and well dried prior to frying, they make very tasty fries.

Habitat:

Mixed woods

Notes:

If you would like to grow this very easy perennial, be prepared to keep it's growth in check. This is easily accomplished, as the tubers should be dug annually, preferably after first frost. This practice will yield larger tubers, than if allowed to grow unchecked.