I'm not gonna lie... I'm going to let these tubers go buck wild in my yard for a time. I'd rather have food growing in my yard for a few years, than grass. Great video!
During WWII in France, food was scarce, and this plant, called "Topinambour" in French, is what fed the French people during winter thanks to its huge productivity. We need to learn back to use it, it is such a great nourishing plant !
That's a lot of artichokes! Hah We haven't been able to keep up with harvesting, but that's grand because they will just again next year, every year. :D
They actually will last all winter in the ground. You can harvest as needed. There is another benefit with keeping them in the ground, once they have gone through a freeze, they loose their ability to causes gastric upset.
I originally got mine by digging up some wild ones growing at the edge of the woods in Connecticut, USA. They were only about 3 feet tall. Over the years, they spread and got taller each year. Now they grow about 7-8 ft. tall and produce loads of tubers and flowers every year. They ARE invasive and can grow from even a small broken piece of the root.
Haha absolutely, it does well even in regular soil. 3 years ago i had the audacity of planting them into a no dig bed with 8inches of 7 months old mushroom compost. After the first growing season i had more tubers than compost. lol This video was the result.
I have found that when storing in the fridge, (cause who wants to dig everyday) they'll shrink some, wrinkle, and look like they aren't good anymore. If you soak them in water, they'll plump up and be as good as new.
THANK YOU SO MUCH FOR THIS VIDEO! I was uncertain about trying to plant these because of the potential discomfort from the inlulin; however your video is the only one (of the many I have watched thus far) that has mentioned you must let them cure on a windowsill or greenhouse for 1-2 weeks, so the inulin will convert to starch. 😊
@@Fctsdntcarebouturfeelingstelling semitic bs tales to people is unkind and offensive against homo sapiens whether its judeochristianism or muhammadism.
Though I love to eat them, I'd gladly grow them just for their happy, beautiful, wonderful smelling flowers! Many of them smell like chocolate raspberry tea! What a bonus these flowers are, in addition to the great food you can get from these once you get them going. Thanks for covering all these varieties! I did not know!
Their flowers have an aroma too? That makes me extra excited for the summer to come. I'm finally planting them this year, after years of wanting to. My sense of smell is my most acute sense, and I experience things more through smell than most people, so this detail makes me so happy! Thanks!
@@demaupin Sorry late reply. I don't know, i guess i've never smelt them for long enough, but i will try it this October/Nov. You've got to smell great mullein and valerian. As good if not better than roses. :D
Thank you so much for teaching us about curing them!!! I almost didn’t grow them again; because, last year I made a soup out of my first batch; and, I got so sick that I threw the rest of the harvest in the garbage. But, I’ve loved the ones I’ve bought in the past so much that I tried another variety (thinking that was the problem). So grateful to you for giving us the solution!!
@@GardensforLifeDo you have any idea if the ones in the grocery stores are standardly pre-cured? I am in Canada but I thought if farmers in the UK cure them before sale then maybe it would be the same here.??🤫
Don’t underestimate how bad the effects of inulin can be. I don’t think it causes any serious health concerns, but the gastrointestinal distress can be very unpleasant and it effects everyone different. Good idea to try a small amount your first time.
Boil them soft and then smash them down with a fork and some garlic butter as a kind of hash brown, in a frying pan or skillet. Most of the inulin will be broken down into fructose by then. also, you could do a long ferment by slicing them and adding kimchi spices, or lacto fermenting them.
The first time we ate Sunroots I grew, I cooked average sized potato servings ( did not know about how gastrointestinal bioflora needs Bifidobacterium to process inulin without ill effect ). Our teenage daughters had no ill effect. My wife spent the night in washroom pooping. I was sent to screened porch to sleep as I was a foul smelling farting machine. Afterwards, I served less volume servings. No problems as gastrointestinal bioflora was now balanced. I do two harvest periods ( late fall and early spring before new growth begins ).
I am looking to this as a fodder for my chickens. Not completely feeding them this but it will cushion the organic diet a bit. Definitely looks like a good addition with the three sisters.
Sooooo productive! I finally planted a good robust few clumps last summer and at end of winter here in South Australia now harvesing washing and preparing for salt fermentation. I am very very impressed! such a bounty!
Thanks for showing the different varieties! I had suspected there were different types of Jerusalem artichoke but there is surprisingly little info out there about them. I've always preferred the pink ones, they seem to taste better.
Worldwide there may be up to 400 varieties. I had three. One was a white-tan smooth skinned carrot sized and shaped tuber with over a 4' spread! Hard to keep contained. They also had an obnoxiously strong turnipy-herbal flavor. One tuber chunked into a whole pot of soup or stew nearly overpowered it. They also stunk up the whole kitchen. I got rid of them. Another one is a white-tan skinned very knobby tuber with a great nutty taste that reminds me of sunflower seeds. The third one is a red skinned smooth tuber that resembles small sweet potatoes. They have a nuttier taste than the knobby ones, so, I agree.
Thanks for the video.. I planted some tubers last year.. I forgot where they were.. Lol found them this summer.. I just didn't know how to harvest them.. So I really appreciate all the info.. Thank you.. Watching you from Boston.. God bless you
Thanks for your comment! Sunchokes as they're called in the US where they're native can be harvested any time of winter or left to grow for years. Completely hardy and perennial, food on standby :D
The Sunchoke is in the 3 top producing plant in terms of calories, and it grows in extremely poor soil as well. Extremely important plant for hard times!
I've been growing sunflowers for years! But I've never tried my hand at sunchokes, so I'll be giving it a go. There are three spots in our back (shared) area that would be perfect, and I'll be suggesting growing these beauties in the allotment at our university (Cal State Bakersfield), if they haven't already...I'm new this semester.
Fantastic vegetable, you'll have it and be able to share with others for a life-time. It's simply a tuberous sunflower that creates food security and living capital reliably year after year! And it's native to the US :D
The Algorithm brought me here. What a fascinating video and very well filmed. Although I’ve watched countless videos and read umpteen descriptions of Jerusalem Artichokes, you are the first person to mention inulin and conditioning them for a week to turn most of it to starch! I also liked some of the varieties you showed. Thanks for the video. I subscribed and am looking forward to learning more.
Thanks for your comment, appreciate that! The inulin is actually a protective chemical mechanism. I guess none of the animals around here have figure out to sure em first hah :D
I bought 5 different types and planted them all through the forest by my house. They are spreading nicely. I just dug some up and am going to add them to some stir fry.
My neighbor is from Korea and she uses them like a potato, like mixed into a salad and she said they are better for blood sugar (she has diabetes). Don't eat too many at a time, you might get diarrhea if you are prone to that. Anyway - we share a fence so I have some too and I love to look at those flowers still bright and yellow in October in Minnesota! Must be about 20 feet high!
God is good! Mark 4:20 “ And these are they which are sown on good ground; such as hear the word, and receive it, and bring forth fruit, some thirtyfold, some sixty, and some an hundred. ”
What a great video. The first I've watched that shows the plant through all the seasons. A plot neighbour just gave me a few tubers and I didn't really know what they were. It's a great plant isn't it pretty and edible.
Hi there! When did you plant them? I put some in late November 2022. Got really nice stalks and flowers and hoping to harvest some soon (Feb 2024). They are on property where we are building a house. Hoping to find time during a break i. The weather to dig some. I bet yours will improve over the next year! I’ve seen folks be disappointed first year and then they take off!
The Ground hogs climb up and break my plants stalks down to get the leaves. I have plants reaching over 10 feet tall and stalks almost 2.5" in diameter. 4 bulbs yielded me 2 5 gallon buckets. Problem with harvesting them is they do not last very long after you dig them. It's best to leave them in the ground until you want a mess to eat.
This is so interesting. I planted some last year, but they didn't flower, so i left them in. Maybe this year, they will do better. I'm excited to try them. I'm glad to know to let them cure a bit before eating. Thank you and take care!
I definitely got something out of the video as per usual. You reminded me to cure them. First time growing them, the round red ones, can't remember the name. Hopefully we will like them and that they agree with us 🤣
New subscriber here. Your soil is so rich. I guess I'll have to catch up on your videos? I heard if you wait to harvest after the first hard frost, they will make you less gassey. Amazing harvest!
Welcome and thanks for leaving a comment! We do no dig gardening, which means you smother the weeds and grass, then put a 4-6 inch thick layer of ages mushroom compost on top and grow in it. There are some video showing this coming up shortly, but for now you can check out the pizza garden videos on our channel.
Red fuscea my first year was last year. I will sadly admit my plants were eaten by deer. Never had a flower. So after making them trying to figure it out. Made one last batch for the property owner and my husband ate them after work. SO our friend will be the first to have a batch
From past garden experiences, it seems to me that a spading fork would be useful in harvesting. It has four flat tines and can also be used to loosen compacted clay soil.
Sir, How long to grow up artichokes, from begining until harvest? How to get the tubers of them I want to plants in indonesia Thank you for your respond 🙏
In our climate they will grow for the full growing season from March to November. Harvest any time during Winter. I'm sorry i don't know where you can get them in your country.
Those red fasau are absoluetly lovely! I will be trying growing jerusalem artichoke this year (2024) for the first time. I dont know what variety, as I ordered them online, and have yet to recieve them. Im very excited. Thank you for the great video!
That soil is like black gold. What is the zone? The rainfall? Watering? I suspect that all contributes to the impressive harvest. I have heard they don't produce a lot in drier regions.
It's 10 inches of 6-12 month old compost from a mushroom farm. We are about 8b maritime cold temperate in Ireland. We don't water our gardens. Actually the native americans spread the sunchoke to desert states, they are believed to be native to eastern US.
Nice video! I didn’t know how to harvest mind, so thank you. Now I’m ready. Weird question. Where did you get your crates you used to put them in during harvest? I need some of those.😊
Thanks for your comment! Those are super market crates. These often get discarded and you can buy them for 1-2 euro / USD on second hand websites. Just search for plastic crates.
Brilliant video, bigger harvest than mine, although mine are planted in the soil rather than compost. What is the best way you have found to store yours once dug? I’m also trying Yacons this year as well.🤞
Thanks for leaving a comment! J. Artichokes are hardy and still provide a reliable harvest if planted in poor soil, but smaller tubers. In compost tubers are bigger and easier to dig up. Compost is also less sticky than soil / clay, so need to wash them. You can store them in a crate in a dry and cool place, for example a shed or greenhouse. We harvest ours as we need them throughout the winter, so storing them in the ground.
They can be dehydrated or frozen. They're wetter than potatoes, so take more time to dry. Chips and small chunks dry better. I've made flour by putting well dried chips through a food processor. It keeps very well. I'm going to boil and mash and dehydrate a batch this fall to see if I can make instant mashed 'choke flakes. They can be frozen in your freezer except for shredded stock for hash browns or latkes. Since they're wetter than potatoes, it's best to press a lot of their moisture out first or they'll thaw out making a lot of water. Larger chunks or whole 'chokes thaw much better. A tid-bit; 'chokes can survive zone 3 winters, so they can be stored in the freezer and planted in the spring! We can most of our fall harvest as pickles and relishes. Our zone 5 winters freeze our soil so digging through the winter is out of the question. However, we have a sizable spring harvest when we have more time than in the fall.
Cured, then baked. They grow almost anywhere. I found this: Origin It is believed that the Jerusalem artichoke originated in the eastern United States. It was an important food crop cultivated by Native American tribes and can now be found in every state except Arizona, New Mexico, Nevada, Alaska, and Hawaii. Its range also extends north into eastern and central Canada. White Truffle and red fuseau are my personal favorites for harvesting.
Can I refrigerate my tubers?? My plants in the greenhouse are falling over and breaking and it’s September 2nd! I bought some last spring to try and we all enjoyed them greatly! I didn’t have a bed prepared to plant so I put them in the greenhouse. Big mistake!
Just found this video after growing some, now that I'm harvesting i have a curing question. When curing out in sunlight for a week are they supposed to get soft?
I grow them primarily for the tops as a 100% hands-off, zero maintenance (no pest, no disease, no watering) fodder/feed crop for my Rabbitry. The Chokes make up about15-20% of their annual diet. Not a bad tuber underneath either. I eat those. Rabbits eat the tops. Meat and Potatoes (carb-loaded tubers, anyway (close to Potatoes)l in a single, easy-as-can-be, prolific crop. Win/win/win all around.
Which are your favourite or use and taste? We had white ones and then got the red and the red took over the white. I found we liked the white because they were directly under the plant and easier to find, the red spread out and choked them out.
All 5 varieties we have currently are my favorites, their are many other varieties both red and white. Pretty much same taste. Aurora Rubin starts & finishes growing about 4 weeks later. We found them to be all equally vigorous .
They all have pretty much the same flavour, the main difference is the colour and the shape. Soup and baking them are the most common ways, but make sure you cure them first for 1-2 weeks. :D
@ thank you so much for the insight!! I live in a harsh climate w subfreezing winters, 105+ degree summers and 2-5 inches of rain throughout the entire year! These plants sound tough as nails and would probably do well from what I’ve read!! I need to find some for spring!
A closely related plant, the Yacon or Peruvian ground-apple has somewhat fewer of the corms (which you call 'tubers') and a lot of actual tubers, which look like large potatoes and taste like pears. These tubers will not grow into next year's crop, they are energy storage units only.
Can i buy the tubers NOW [ebay for example] And plant them in Nov For spring display And Autumn food, next year? I m in North Wales. Can they cope with loads if rain? Also: Are white tubers going to give white flowers?
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I'm not gonna lie... I'm going to let these tubers go buck wild in my yard for a time. I'd rather have food growing in my yard for a few years, than grass. Great video!
Tubers can harvested any time during winter when there isn't much else around.
During WWII in France, food was scarce, and this plant, called "Topinambour" in French, is what fed the French people during winter thanks to its huge productivity. We need to learn back to use it, it is such a great nourishing plant !
Thanks for your comment! Indeed it was known as the poor mans potato and now it's being served in top restaurants in the world.
I planted 6 last year. I harvested over 80lbs. I have since given 6 to 10 friends and neighbors and planted 60 myself this year! Amazing!
That's a lot of artichokes! Hah We haven't been able to keep up with harvesting, but that's grand because they will just again next year, every year. :D
They actually will last all winter in the ground. You can harvest as needed. There is another benefit with keeping them in the ground, once they have gone through a freeze, they loose their ability to causes gastric upset.
Yes indeed, that's what we've been doing. You can also cure them for 1-2 weeks in sunlight. This brakes down the inulin.
I have not found this to be true
If you like finding treasure, you'll love Jerusalem artichokes.
Tubers make every trip to the garden a treasure hunt! :D
Do they grow well down in Portugal?
I originally got mine by digging up some wild ones growing at the edge of the woods in Connecticut, USA. They were only about 3 feet tall. Over the years, they spread and got taller each year. Now they grow about 7-8 ft. tall and produce loads of tubers and flowers every year. They ARE invasive and can grow from even a small broken piece of the root.
Well they're not an invasive, they're actually native to the US :D
Free food for hard times to come
@@GardensforLifeI prefer the word oppertunistic.😅
This plant could grow on the surface of the moon I swear. I consider it an insurance policy to maintain the patch of sunchokes in my back yard.
Haha absolutely, it does well even in regular soil. 3 years ago i had the audacity of planting them into a no dig bed with 8inches of 7 months old mushroom compost. After the first growing season i had more tubers than compost. lol This video was the result.
Would they grow and not rot in the wet deep south of the U.S ?
@@mrsme33-cy7lfthey are native to the US. If you are planting them in a swamp, probably not. Otherwise they grow like a weed basically anywhere else.
@@Infinite_Curiosity00 probably counts me out then. I'm in south Louisiana.
@@mrsme33-cy7lf I grow mine in pots to keep them from being invasive. Maybe that could work in your area, but for different reasons?
This is the only video that says when to plant and harvest. Great video!
Thanks for leaving a comment!
I'm pretty sure the variety "Aurora Rubin" is a related species called Helianthus strumosus. Which would explain why it blooms earlier.
I'm going to grow these for the first time this year. Great video!
Thanks and good luck! :D
@@GardensforLife Thanks! Do you have Jerusalem Artichokes for sale at the moment?
@@Peppersfirst Sure, check out our online shop: gardensforlife.ie/shop
Me too. Excited to learn of these!
I can’t wait to plant these next growing season!
Great crop, you'll have it forever! :D
5!? You lucky bastard. Best I've done is three lines. Fave perennial vege! Real survival food. ❤
Great food for hard times to come, would also make for a good gorilla gardening crop ;)
I have found that when storing in the fridge, (cause who wants to dig everyday) they'll shrink some, wrinkle, and look like they aren't good anymore. If you soak them in water, they'll plump up and be as good as new.
Thanks for the tip!
They are delicious fried!
My hens love them too!
Didn't know chickens will eat them. Cooking or raw?
Do you give them to the chicks raw or fried?
Fried how? I'm 100 % new to this.
Cut and fry like potato? Breaded and deep fried?
Chickens love the stocks and leaves.
Yeah i didn't think they would eat the leaves, but only just threw them a stalks that were on the path and they ate them no bother :D
Their only drawback is they don't keep. Better to cover w/ straw & dig as needed in colder climates.
We just leave them in the ground throughout the winter, we haven't lost any yet in 8 years of growing them. We've had -10 Celsius
THANK YOU SO MUCH FOR THIS VIDEO! I was uncertain about trying to plant these because of the potential discomfort from the inlulin; however your video is the only one (of the many I have watched thus far) that has mentioned you must let them cure on a windowsill or greenhouse for 1-2 weeks, so the inulin will convert to starch. 😊
Blessing, and honour, and glory, and power, be unto him that sitteth upon the throne, and unto the Lamb for ever and ever.
Go away
@@medicgator2111you're butthurt for what reason? There was nothing offensive about that comment. Get over yourself and grow up!
@@Fctsdntcarebouturfeelingstelling semitic bs tales to people is unkind and offensive against homo sapiens whether its judeochristianism or muhammadism.
Wow! I am watching your harvest from Northeast Oklahoma USA. I am trying to grow sunchoke here. Yours are doing great!
Thanks for your watching. They do great in full sun and in plenty of compost, but sunchokes also do well in not so ideal conditions. :D
I subscribed for your voice alone.
Though I love to eat them, I'd gladly grow them just for their happy, beautiful, wonderful smelling flowers! Many of them smell like chocolate raspberry tea!
What a bonus these flowers are, in addition to the great food you can get from these once you get them going. Thanks for covering all these varieties! I did not know!
You're very welcome! I'm always glad to encourage others
Their flowers have an aroma too? That makes me extra excited for the summer to come. I'm finally planting them this year, after years of wanting to. My sense of smell is my most acute sense, and I experience things more through smell than most people, so this detail makes me so happy! Thanks!
@@demaupin Sorry late reply. I don't know, i guess i've never smelt them for long enough, but i will try it this October/Nov. You've got to smell great mullein and valerian. As good if not better than roses. :D
I GROW THEM AS A PRIVACY FENCE. REALLY LOVE THIS PLANT!
Great pop up fence!
I grow them for crop and windbreak for other crops on southside. I mow a 2 ft wide path on both sides of wide bed row to contain spread.
Wow, bumper crop. Your soil must be awesome. Thanks for going to the effort of making the video. You have yourself a subscriber
Thank and welcome! We do no dig gardening, simply smother the grass and add a 6 inch / 15cm layer of compost on top. Very productive and less work.
@@GardensforLife What is your method for smothering the grass? Cardboard?
Plastic @@wj7495
@@wj7495cardboard is what I use
Thank you so much for teaching us about curing them!!! I almost didn’t grow them again; because, last year I made a soup out of my first batch; and, I got so sick that I threw the rest of the harvest in the garbage. But, I’ve loved the ones I’ve bought in the past so much that I tried another variety (thinking that was the problem).
So grateful to you for giving us the solution!!
You're very welcome! Thanks leaving a comment
@@GardensforLifeDo you have any idea if the ones in the grocery stores are standardly pre-cured? I am in Canada but I thought if farmers in the UK cure them before sale then maybe it would be the same here.??🤫
Don’t underestimate how bad the effects of inulin can be. I don’t think it causes any serious health concerns, but the gastrointestinal distress can be very unpleasant and it effects everyone different. Good idea to try a small amount your first time.
Indeed, you must cure the tubers for 2 weeks in a place with some sunlight. This breaks down the inlulin into digestible sugars.
Boil them soft and then smash them down with a fork and some garlic butter as a kind of hash brown, in a frying pan or skillet. Most of the inulin will be broken down into fructose by then.
also, you could do a long ferment by slicing them and adding kimchi spices, or lacto fermenting them.
The first time we ate Sunroots I grew, I cooked average sized potato servings ( did not know about how gastrointestinal bioflora needs Bifidobacterium to process inulin without ill effect ). Our teenage daughters had no ill effect. My wife spent the night in washroom pooping. I was sent to screened porch to sleep as I was a foul smelling farting machine.
Afterwards, I served less volume servings. No problems as gastrointestinal bioflora was now balanced. I do two harvest periods ( late fall and early spring before new growth begins ).
@@GardensforLife How do you cure them? Cut them in 1/2 or leave them whole in an open area? Thank You
@@-whackd Your skillet method sounds delicious! I wrote it down. Thanks for sharing!
WOW! holy crap. food for months. Well done!
Thanks! Great standby food crop indeed. During the 1940's they were known as the poor mans potato. :D
I am looking to this as a fodder for my chickens. Not completely feeding them this but it will cushion the organic diet a bit. Definitely looks like a good addition with the three sisters.
Would you feed it raw? Or feed the leaves??
@@AnneluvsKatz Leaves i'd say
Sooooo productive! I finally planted a good robust few clumps last summer and at end of winter here in South Australia now harvesing washing and preparing for salt fermentation. I am very very impressed! such a bounty!
The tuberous sunflower has been said to perhaps save the world some day :D
Sabine, more please! Are you shredding like cabbage? Please share anything you know about this, sounds fun to try.
Great harvest. I might have to put some of these in my garden for next season.
Thanks! Awesome low maintenance tuber crop, harvest any time of winter or leave them in the ground to grow on year after year. :D
Thanks for showing the different varieties! I had suspected there were different types of Jerusalem artichoke but there is surprisingly little info out there about them. I've always preferred the pink ones, they seem to taste better.
Thanks for leaving a comment! Not a huge difference in flavour, but some are easier to harvest and wash.
I’ve heard they taste like standard artichokes. Is that true?
Worldwide there may be up to 400 varieties. I had three. One was a white-tan smooth skinned carrot sized and shaped tuber with over a 4' spread! Hard to keep contained. They also had an obnoxiously strong turnipy-herbal flavor. One tuber chunked into a whole pot of soup or stew nearly overpowered it. They also stunk up the whole kitchen. I got rid of them. Another one is a white-tan skinned very knobby tuber with a great nutty taste that reminds me of sunflower seeds. The third one is a red skinned smooth tuber that resembles small sweet potatoes. They have a nuttier taste than the knobby ones, so, I agree.
@@blaineclarkdo uou know the name of the white knobby variety that tasted like sunflower seeds? Or the smooth red tuber that was even nuttier?
Thanks for the video.. I planted some tubers last year.. I forgot where they were.. Lol found them this summer.. I just didn't know how to harvest them.. So I really appreciate all the info.. Thank you.. Watching you from Boston.. God bless you
Thanks for your comment! Sunchokes as they're called in the US where they're native can be harvested any time of winter or left to grow for years. Completely hardy and perennial, food on standby :D
The Sunchoke is in the 3 top producing plant in terms of calories, and it grows in extremely poor soil as well. Extremely important plant for hard times!
Thanks! What are the other 2 do you know ?
I think corn and potatoes
I've been growing sunflowers for years! But I've never tried my hand at sunchokes, so I'll be giving it a go. There are three spots in our back (shared) area that would be perfect, and I'll be suggesting growing these beauties in the allotment at our university (Cal State Bakersfield), if they haven't already...I'm new this semester.
Fantastic vegetable, you'll have it and be able to share with others for a life-time. It's simply a tuberous sunflower that creates food security and living capital reliably year after year! And it's native to the US :D
The Algorithm brought me here. What a fascinating video and very well filmed. Although I’ve watched countless videos and read umpteen descriptions of Jerusalem Artichokes, you are the first person to mention inulin and conditioning them for a week to turn most of it to starch! I also liked some of the varieties you showed. Thanks for the video. I subscribed and am looking forward to learning more.
Thanks for your comment, appreciate that! The inulin is actually a protective chemical mechanism. I guess none of the animals around here have figure out to sure em first hah :D
I planted these near the corner of my yard, they're beautiful!
It's nice having them if you need them, too.
Thanks!!
(:
Indeed, could come in handy :D
Can you share a video and recipe on how you guys cook them up?
Like all things. In moderation and with awareness of the results.
Indeed
I bought 5 different types and planted them all through the forest by my house. They are spreading nicely. I just dug some up and am going to add them to some stir fry.
Very good! Giving me ideas, we've got a little forest here too. Cure them in sunlight for 1-2 weeks before eating them .
I just looked how to fig mine. Cross fingers for nice crop 😁 (I didn't get flowers though 😢)
They flower at the very end of the season here in ireland. In hotter climate earlier
My neighbor is from Korea and she uses them like a potato, like mixed into a salad and she said they are better for blood sugar (she has diabetes). Don't eat too many at a time, you might get diarrhea if you are prone to that. Anyway - we share a fence so I have some too and I love to look at those flowers still bright and yellow in October in Minnesota! Must be about 20 feet high!
Wow! The tallest ours ever got was probably 12 feet :D
Wow i have been trying to figure out how to deal with the inulin for like 2 years. Thank you!
Did you ever get used to it? I heard if you get the gut distress once you get the gut bacteria to process the inulin after that...
Thank you for posting this great Video! It’s a good idea to have these around in case of a food shortage!
Thanks! Indeed
thank you for your video!! 😃
Thank you for watching for leaving a comment!
Wow, that's a great harvest 🌼👍
Thanks!
God is good! Mark 4:20 “ And these are they which are sown on good ground; such as hear the word, and receive it, and bring forth fruit, some thirtyfold, some sixty, and some an hundred. ”
Nature is perfect! :D
I have some that are purple and smooth that grow wild in my area
Nice! Are you in the US? They are native to there. We have never seem to wild in europe.
What a great video. The first I've watched that shows the plant through all the seasons. A plot neighbour just gave me a few tubers and I didn't really know what they were. It's a great plant isn't it pretty and edible.
Thanks a mill for your comment! Yupp they're also great for an instant summer hedge for wind braking and privacy. :D
Dont eat till after first freeze. You can leave in the ground and dig up when u need them.
Indeed, good advise. Also do cure in sunlight for 2 weeks before eating
Amazing crop! I tried growing them and barely got back more then I planted.
Thanks! We usually get about 20+ tubers per plant
Hi there! When did you plant them? I put some in late November 2022. Got really nice stalks and flowers and hoping to harvest some soon (Feb 2024). They are on property where we are building a house. Hoping to find time during a break i. The weather to dig some. I bet yours will improve over the next year! I’ve seen folks be disappointed first year and then they take off!
The Ground hogs climb up and break my plants stalks down to get the leaves. I have plants reaching over 10 feet tall and stalks almost 2.5" in diameter. 4 bulbs yielded me 2 5 gallon buckets. Problem with harvesting them is they do not last very long after you dig them. It's best to leave them in the ground until you want a mess to eat.
Thankfully we ain't got those here :D
Double boil.
Boil once and leave to stand then boil again then u wont fart.
Good to know in case you ever don't have time to cure them. How long would you leave them to stand?
This is so interesting. I planted some last year, but they didn't flower, so i left them in. Maybe this year, they will do better. I'm excited to try them. I'm glad to know to let them cure a bit before eating. Thank you and take care!
Thanks! If you ate them straight out of the ground, you would've known all about it! haha :D Great backup crop to have. Thanks for watching
I definitely got something out of the video as per usual. You reminded me to cure them. First time growing them, the round red ones, can't remember the name. Hopefully we will like them and that they agree with us 🤣
Indeed curing them is important, hard to know for how long exactly though. :D The red round ones are red Fuseau.
New subscriber here. Your soil is so rich. I guess I'll have to catch up on your videos? I heard if you wait to harvest after the first hard frost, they will make you less gassey. Amazing harvest!
Welcome and thanks for leaving a comment! We do no dig gardening, which means you smother the weeds and grass, then put a 4-6 inch thick layer of ages mushroom compost on top and grow in it. There are some video showing this coming up shortly, but for now you can check out the pizza garden videos on our channel.
Brilliant, thank you, especially the inulin info.
Thanks for leaving a comment! :D
I really like this video, and I dig that music
Thanks! Much appreciate your comment :D
Very informative, very thorough and much appreciated, thank you 👍
Thanks for watching! :D
I love your garden ! The view is fantastic!
Thanks for your comment and for watching! :D
Hopefully more here in Canada offer varieties like i see you have, the ones i grew are not named varieties . Thanks for sharing 👍
Thanks for being here with us and watching!
What if you leave them in ground for let’s say two years
Red fuscea my first year was last year. I will sadly admit my plants were eaten by deer. Never had a flower. So after making them trying to figure it out.
Made one last batch for the property owner and my husband ate them after work.
SO our friend will be the first to have a batch
Awesome harvest and great tips. I'm having trouble finding different varieties here in the states.
Nice vid.
Thanks! Try Pete from green dreams fl, maybe they have a contact.
This is my first season planting sunchokes, I'm so excited to see if they'll grow. Fingers crossed!!
Pretty much the most reliable vegetable you can grow and extremely low maintenance! Thanks for your comment :D
MAGNIFICENT
Great soil.
It's a 10-15cm 4-6inch layer of compost in the no dig garden.
From past garden experiences, it seems to me that a spading fork would be useful in harvesting. It has four flat tines and can also be used to loosen compacted clay soil.
I use a hey fork sometimes, you could also use a turf fork.
Sir, How long to grow up artichokes, from begining until harvest?
How to get the tubers of them
I want to plants in indonesia
Thank you for your respond 🙏
In our climate they will grow for the full growing season from March to November. Harvest any time during Winter. I'm sorry i don't know where you can get them in your country.
@@GardensforLife thank you for your kindly information. Have a nice day
God gives abundance without doubt
Yes indeed, especially when you add plenty of compost! :) Look up back to eden with paul gautschi. You will love his word!
This is incredible! I’m going to have to try them out.
Easy to grow! :D
Those red look wonderful and easy to clean.
Red Fuseau are nice
Those red fasau are absoluetly lovely! I will be trying growing jerusalem artichoke this year (2024) for the first time. I dont know what variety, as I ordered them online, and have yet to recieve them. Im very excited. Thank you for the great video!
Red fuseau is lovely, my personal favorite but the big ones can crack.
I got the flowers growing 10 feet tall! Sept. 21st.. can wait to dig some up..
Not yet if you live in our climate. USDA 8b ish. Tubers are fattening up until the leaves have gone completely brown by mid/end of november.
I havent found where you mention they are invasive and will spread.
These are clumping. They have not been 'invasive' in our gardens, but I always recommend planting them in a permanent spot.
That soil is like black gold. What is the zone? The rainfall? Watering? I suspect that all contributes to the impressive harvest. I have heard they don't produce a lot in drier regions.
It's 10 inches of 6-12 month old compost from a mushroom farm. We are about 8b maritime cold temperate in Ireland. We don't water our gardens. Actually the native americans spread the sunchoke to desert states, they are believed to be native to eastern US.
Great video, awesome ....thank you for sharing
Thanks for leaving your comment! :D
Where did you find them to start
ebay and at a rare plants market
Nice video! I didn’t know how to harvest mind, so thank you. Now I’m ready. Weird question. Where did you get your crates you used to put them in during harvest? I need some of those.😊
Thanks for your comment! Those are super market crates. These often get discarded and you can buy them for 1-2 euro / USD on second hand websites. Just search for plastic crates.
Brilliant video, bigger harvest than mine, although mine are planted in the soil rather than compost.
What is the best way you have found to store yours once dug?
I’m also trying Yacons this year as well.🤞
Thanks for leaving a comment! J. Artichokes are hardy and still provide a reliable harvest if planted in poor soil, but smaller tubers. In compost tubers are bigger and easier to dig up. Compost is also less sticky than soil / clay, so need to wash them. You can store them in a crate in a dry and cool place, for example a shed or greenhouse. We harvest ours as we need them throughout the winter, so storing them in the ground.
They can be dehydrated or frozen. They're wetter than potatoes, so take more time to dry. Chips and small chunks dry better. I've made flour by putting well dried chips through a food processor. It keeps very well. I'm going to boil and mash and dehydrate a batch this fall to see if I can make instant mashed 'choke flakes. They can be frozen in your freezer except for shredded stock for hash browns or latkes. Since they're wetter than potatoes, it's best to press a lot of their moisture out first or they'll thaw out making a lot of water. Larger chunks or whole 'chokes thaw much better. A tid-bit; 'chokes can survive zone 3 winters, so they can be stored in the freezer and planted in the spring! We can most of our fall harvest as pickles and relishes. Our zone 5 winters freeze our soil so digging through the winter is out of the question. However, we have a sizable spring harvest when we have more time than in the fall.
what do you put into your soil mix for JAs? it looks lovely, healthy and dark :)
Just mushroom compost and sometimes we spoil our plants by adding seaweed dust and volcanic rock dust. :D
Thank you Mate 👍
How do you eat the sunchokes? Will they grow anywhere? I live in the desert.
If I had to decide on one variety which is the best of all the varieties?
Cured, then baked. They grow almost anywhere. I found this: Origin
It is believed that the Jerusalem artichoke originated in the eastern United States. It was an important food crop cultivated by Native American tribes and can now be found in every state except Arizona, New Mexico, Nevada, Alaska, and Hawaii. Its range also extends north into eastern and central Canada.
White Truffle and red fuseau are my personal favorites for harvesting.
to convert the inulin on the window for a week wouldn't that make the tubers go mushy? is there a way to prevent that?
Where we are we've always kept them on tables in a greenhouse in winter and they would be fine for weeks.
@GardensforLife awesome thanks for the quick response I guess I'll have to get a greenhouse haha 😄 I planted over 100 of these the other day
I hadn't realized how many tubers each plant produces.
It depends on how much compost you're planting them into. :D
how to plant ? Where was that part ?
We've got a whole vid on that :D ruclips.net/video/DP1Zw475WQQ/видео.html
Fascinating! Thank you
Thanks!
How long will the tubers last after harvest?
@@GardensforLife
Good information and well shared. Thank you.
Thanks for leaving a comment!
Can I refrigerate my tubers?? My plants in the greenhouse are falling over and breaking and it’s September 2nd!
I bought some last spring to try and we all enjoyed them greatly!
I didn’t have a bed prepared to plant so I put them in the greenhouse. Big mistake!
Just found this video after growing some, now that I'm harvesting i have a curing question. When curing out in sunlight for a week are they supposed to get soft?
Not really, they might dry out a little and get crinkly but we haven't had that issue yet. Just cure them in a greenhouse on a table, should be ok.
I grow them primarily for the tops as a 100% hands-off, zero maintenance (no pest, no disease, no watering) fodder/feed crop for my Rabbitry. The Chokes make up about15-20% of their annual diet. Not a bad tuber underneath either. I eat those. Rabbits eat the tops. Meat and Potatoes (carb-loaded tubers, anyway (close to Potatoes)l in a single, easy-as-can-be, prolific crop. Win/win/win all around.
Which variety do you like the best the purple ones or the white ones? Thinking of starting a plot, not sure what kind to start with...
cool
Cure them before eating and watch PLANTING VIDEO HERE: ruclips.net/video/DP1Zw475WQQ/видео.html
have you grown the gerard variety? is it the same as the red fuseau?
Which are your favourite or use and taste? We had white ones and then got the red and the red took over the white. I found we liked the white because they were directly under the plant and easier to find, the red spread out and choked them out.
All 5 varieties we have currently are my favorites, their are many other varieties both red and white. Pretty much same taste. Aurora Rubin starts & finishes growing about 4 weeks later. We found them to be all equally vigorous
.
Does anyone have a recommendation on the best variety? Best tasting for recipes?? Thank you!! ❤️
They all have pretty much the same flavour, the main difference is the colour and the shape. Soup and baking them are the most common ways, but make sure you cure them first for 1-2 weeks. :D
@ thank you so much for the insight!! I live in a harsh climate w subfreezing winters, 105+ degree summers and 2-5 inches of rain throughout the entire year! These plants sound tough as nails and would probably do well from what I’ve read!! I need to find some for spring!
I would like to know if each variety has a different flavor? If so I will definitely buy some different varieties.
There's very little difference between varieties, similar to other types of tuberous veg such as mashua, oca or yacon.
Are slugs and snails a problem with these?
Thanks.
The slugs don't bother them once they get going after early Spring.
A closely related plant, the Yacon or Peruvian ground-apple has somewhat fewer of the corms (which you call 'tubers') and a lot of actual tubers, which look like large potatoes and taste like pears. These tubers will not grow into next year's crop, they are energy storage units only.
We've got Yacon, it's great! One of our favorites. ruclips.net/video/Ls29wu_MWFo/видео.html
@@GardensforLife Must be nice to have acres of space!
@@Devo491 We've only got 2 acres total. Looking to buy another 10-15 in the coming years. :D
Can i buy the tubers NOW [ebay for example]
And plant them in Nov
For spring display
And Autumn food, next year?
I m in North Wales.
Can they cope with loads if rain?
Also:
Are white tubers going to give white flowers?
Great video mate
Thanks a mill