Jerusalem Artichokes 'Patate'

ORGANICALLY GROWN.
Uniquely shaped tubers: like a mushroom, starting narrow and with a thickened, round end. When cooked, the taste resembles artichokes, and when fried, the aroma approaches salsify! The skin is pinkish-red.

The Jerusalem artichoke is a very strong, winter-hardy vegetable; plant the tubers at the edge of your vegetable garden. The plant can grow up to 2m tall, use them as a windbreak but also be aware of the shade they cast. They can be pruned back halfway through the growing season for more compact growth and to prevent them from blowing over, though this will slightly reduce the harvest. Harvest the tasty tubers late in autumn, 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 crop tastes bitter yet sweet. Add a pinch of salt during preparation to prevent the somewhat bitter taste.

WE DO OUR BEST TO KEEP THE QUALITY OF THE JERUSALEM ARTICHOKES OPTIMAL. BECAUSE 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.
THE CONTENT OF 1 KG (WHEN FILLED) CAN DECREASE OVER TIME (TO 50-60%); AFTER SUBMERGING, THE TUBER WILL REGAIN SOME OF ITS ORIGINAL WEIGHT.

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