Jerusalem Artichokes 'White'

Cream-yellow peel and white tuber flesh. These Jerusalem artichokes give a high yield. Stable moist soil produces the most intact tubers; strong weather fluctuations sometimes cause bumpy growth. NOTE: AS SOON AS THE TUBERS ARRIVE, PLANT THEM IMMEDIATELY. THEY HAVE A LIMITED SHELF LIFE ABOVE GROUND!

The Jerusalem artichoke is a very hardy, winter-resistant vegetable. Plant the tubers at the edge of your vegetable garden. The plant grows up to 2m high, use them as a windbreak but also be aware of the shade they cast. Halfway through the growing season, they can be pruned back for more compact growth and to prevent them from blowing over, though this will slightly reduce the harvest. In late autumn, you harvest the tasty tubers, which even taste good raw. Planting distance 75 x 30 cm, requiring 1.5 - 2 kg for 10 m². Tip: place a blanching pot over the plant in spring for tender, blanched first growth! Blanched, cooked, or finely chopped in a fresh spring salad, this vitamin-rich vegetable tastes both bitter and sweet. Add a pinch of salt during preparation to prevent the slightly bitter taste.

WE DO OUR BEST TO KEEP THE QUALITY OF THE JERUSALEM ARTICHOKES OPTIMAL. BECAUSE THESE ARRIVE AS EARLY AS DECEMBER, A PORTION OF THE TUBERS MAY DETERIORATE FROM MARCH ONWARDS. FIRST, SOAK THE TUBERS (IF NECESSARY) IN WATER, THEN CUT AWAY ANY BAD PARTS AND PLANT THEM.
THE CONTENT OF 1 KG (WHEN FILLED) CAN DECREASE OVER TIME (UP TO 50-60%), AFTER SOAKING, THE TUBER WILL REGAIN SOME OF ITS ORIGINAL WEIGHT.

Names:
Latin: Helianthus tuberosus
Dutch: Aardpeer
Also: Topinambour
English: Jerusalem Artichoke