Jerusalem artichoke

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Jerusalem artichoke

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Asterales
Family:	Asteraceae
Tribe:	Heliantheae
Genus:	Helianthus
Species:	H. tuberosus

Binomial name

Helianthus tuberosus
L.

The Jerusalem artichoke (Helianthus tuberosus L.), also called the sunroot or sunchoke or topinambur, is a flowering plant native to North America grown throughout the temperate world for its tuber, which is used as a root vegetable.

Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and little to do with artichokes. The name Jerusalem is due to folk etymology; when the Jerusalem artichoke was first discovered by Europeans it was called Girasole, the Italian word for sunflower. The Jerusalem artichoke is a type of sunflower, in the same genus as the garden sunflower Helianthus annuus. Over time the name Girasole transformed into Jerusalem, and to avoid confusion people have recently started to refer to it as sunchoke or sunroot, which is closer to the original Native American name for the plant.

The artichoke part of the Jerusalem artichoke's name comes from the taste of its edible tuber, which is a cross between a radish and an artichoke.

The tubers are gnarly and uneven, vaguely resembling ginger root, with a crisp texture when raw. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The carbohydrates gives the tubers a tendency to break down and dissolve when cooked, in addition to giving them a legendary facility to produce flatulence.

Jerusalem artichokes are sold in the produce departments of many supermarkets. The freshest roots are plumpish and vibrant in appearance. If they are left too long in the open, they become wrinkled and soft and can develop a bitter taste.

[edit] History

Jerusalem artichokes were cultivated by the Native Americans (who called them "sun roots") long before the arrival of the Europeans. The French explorer Samuel de Champlain found them being grown at Cape Cod in 1605.

[edit] Cultivation

Jerusalem artichokes are trivial to cultivate, the ease of which tempts gardeners to simply leave them completely alone to grow. However the quality of the edible tubers degrades unless the plants are dug up and replanted in fertile soil. This can be a chore, as even a small piece of tuber will grow if left in the ground, making the hardy plant a potential weed.