A very fast growing , up to two meter
high veggie that has edible roots. Jerusalem
artichoke grows on every ground and need
very little maintance. The use in recipes
is exactly the same as potatoes , but the
Jerusalem artichoke contains much less energy
and has a sweeter, nutty taste.
cultivating Jerusalem artichoke
Start by planting te tubers early in spring.
They will grow up in a fast speed until they
will be higher then 2 meter, just like the
related sunflowers.
As the Jerusalem artichoke grows on poor grounds,
it is suprising that is has a high yield,
about 2 kilo per square meter.
cultivars of jerusalem artichoke
‘Fleuron d’Anjou’ has both a high producton and a good taste.
Jerusalem artichoke at the end of the winter.
the stems are hollow and often contain hibernating
insects, like beetles.
recipes with Jerusalem artichoke
The tubers are mostly boiled, just like potatoes.
But after removing the ski , you have to put them
in water with some citron drops are added.
This way the tubers will not discolor into grey.
The taste is nutty and sweet.
Inulin
Inulin can be found in the roots of many plants,
and has some interresings features. Inulin is used
to replace sugar, fat, and flour but contains very
calories in comparison with fat. It doesn't raise
bloodsugar making it a good addition in the diet
of diabetics. Last but not leat inulin is
synthesized into butyric acid an inhabitor of
tumor growth. Inulin is produced from the roots
of chopped cichory-roots , and extracted by
adding hot water. After evaporation the inulin
remains in almost pure form. Cichory contain 15%
inulin. These plants have inulin in there roots; cichory Jerusalem artichoke
dahlia
black salsify artichoke
‘Fleuron d’Anjou’ has a redish appearance,
is larger then the other cultivars and has
a great taste. But needs a lot of work to
be done to get cleaned.
