Jerusalem artichokes 'Gföler Rote'

ORGANICALLY GROWN.
The tubers are elongated, about 15 cm long and have a beautiful, wine-red skin. After cooking, the skin comes off easily, so cook them in their skin...
Grown in clay soil, with always enough water, the tubers are much rounder and have only a blush of red.

The Jerusalem artichoke is a very robust, winter-hardy vegetable. Plant the tubers at the edge of your vegetable garden. The plant can grow up to 2 m high, so use them as a windbreak but also consider their shade. They can be pruned back halfway through the growing season for more compact growth and to prevent them from blowing over, although this will slightly reduce the harvest. In late autumn, you can harvest the tasty tubers, which even taste good raw. Planting distance 75 x 30 cm, requires 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 somewhat bitter taste.

WE DO OUR BEST TO OPTIMIZE THE QUALITY OF THE JERUSALEM ARTICHOKES. AS THEY ARRIVE IN DECEMBER, SOME OF THE TUBERS MAY DETERIORATE FROM MARCH ONWARDS. FIRST, PLACE THE TUBERS IN WATER (IF NECESSARY), THEN CUT AWAY ANY BAD PARTS AND PLANT THEM.
THE CONTENT OF 1 KG (UPON FILLING) MAY DECREASE OVER TIME (UP TO 50-60%); AFTER SUBMERSION, THE TUBER WILL REGAIN SOME OF ITS ORIGINAL WEIGHT.

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