There are a couple of common misconceptions you should quickly forget when first adding this sunny and brilliant plant to your yard.
A quick rundown: it’s not from Jerusalem, and it’s most definitely not an artichoke!
On the other hand, there are two things that you absolutely should remember: it’s not only a beautiful flower, but its roots (called “tubers”) make for a delicious food crop, too.
Together, food and gardening pleasures have made this botanical a floral delight and culinary favorite for many thousands of years – among Native American peoples and Europeans alike – with a deep history behind its rise to global recognition.
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It’s true that some amazing traits of this yellow blossom made it tantalizing enough to carry across the Atlantic Ocean – and we’ll explore that together in this article.
Beyond horticultural use, the Jerusalem artichoke may see a resurgence in its popularity, with some new and interesting revelations on its potential health and healing use. There’s a lot to learn about the history of this fascinating plant, how to cultivate it in your garden, and the best ways to utilize it in your cooking and at-home healing once it’s ready to harvest.
Let’s take a look!
Cultivation and HistoryAlso called sunchokes, Jerusalem artichokes (Helianthus tuberosus) are distant relatives to the hearty, many-layered globe artichoke that you commonly see at the supermarket, or in Mediterranean cuisine.
It’s important to avoid getting them mixed up, though – they taste very different, and different parts of each plant are used in cooking
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