Jerusalem Artichoke
Jerusalem Artichoke (Helianthus tuberosus), also known as sunchoke, is a tall, sunflower-like plant with underground tubers that are as nutritious as they are delicious. Native to North America, this root vegetable has a long history and a unique place in both culinary and ecological landscapes.
Despite its name, Jerusalem Artichoke is not from Jerusalem, nor is it related to globe artichokes. The name is thought to be a twist on the Italian word “girasole,” meaning sunflower. The plant was widely grown and eaten by Native Americans and later introduced to Europe in the 1600s, where it quickly became a staple food crop.
The tubers have a crisp texture and a sweet, nutty flavor, often compared to water chestnuts or artichoke hearts. They can be eaten raw, roasted, sautéed, or even turned into chips. Rich in inulin—a type of prebiotic fiber—Jerusalem Artichokes are a popular choice for those seeking low-glycemic, diabetic-friendly vegetables.
Known affectionately (or not) as the “fartichoke,” this plant’s inulin content can cause gas in some people—but it also supports healthy gut bacteria, making it a digestive powerhouse when eaten in moderation.
Jerusalem Artichoke is also a pollinator magnet, attracting bees, butterflies, and birds to the garden. It grows vigorously and can reach heights of 6 to 10 feet, making it excellent for natural privacy screens or windbreaks.
This resilient perennial thrives in full sun and well-drained soil, and once planted, it often returns year after year—sometimes a little too enthusiastically. With its nutritional benefits, wildlife value, and edible appeal, Jerusalem Artichoke is a standout in any edible or native garden.
