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in : Grow & eat
Last week, on my dad’s allotment, I took the opportunity to harvest some Jerusalem artichokes.
Last week, on my dad’s allotment, I took the opportunity to harvest some Jerusalem artichokes. My dad grows them as a windbreak to protect his crops, but doesn’t bother harvesting them to eat (he doesn’t like them).
Muttering about how Jerusalem artichokes are wasted when used solely as a windbreak, I filled my bags with beautiful red ‘Gerard’ and white ‘Fuseau’ tubers to lug home on the train. I love Jerusalem artichokes, but as sun-loving relatives of the sunflower, they aren’t suitable for growing in my shady garden. They’re grown from tubers, like potatoes, but are much easier to grow than spuds. There’s no real need to earth them up, they don’t need much water and if you leave a few tubers in the ground they will readily propagate themselves. They might need staking if grown on particularly windy sites, but my dad never bothers and he lives on the east coast. Tall-growing, they do make a good windbreak or screen, and with sunflower-like blooms in summer they are an attractive and wildlife-friendly crop to grow on the allotment. But they're also delicious to eat. (They are famous for their after-effects, but if you incorporate winter savoury into your dish you will help reduce the problem.)I love roasting them, as well as sautéing them and eating them like chips, and using them to make a delicious creamy soup. The other day I made a warming Jerusalem artichoke and horseradish soup. Not bad for food harvested from a windbreak.
18/10/2013 at 10:46
Hi Kate so they break the wind twice then.
18/10/2013 at 12:30
It's very easier to grow them than to get rid of them.
24/10/2013 at 11:43
talk about wind we went to look at some new houses yesterday and in front of the show house 3 trees newly planted had blown over and 2 fence panels had come out as well,I think it may be time to look else where.