The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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How to Grow Sunchoke

The sunchoke, also called Jerusalem artichoke, is a variety of perennial sunflower grown for its edible low-starch tuber which looks much like a small potato but tastes like a water chestnut. Sunchoke tubers can be planted in the garden as early as 2 to 3 weeks before the average last frost date in spring. They are best planted in soil that has warmed to 50°F. In warm-winter regions sunchokes can be planted in winter. Sunchokes require 110 to 150 days to reach harvest.

How to prepare and cook sunchokes: click here.

Description. The sunchoke is a hardy perennial that grows from 5 to 10 feet tall. The plant has rough-textured leaves 4 to 8 inches long and is topped with small yellow flowers 2 to 3 inches across. Sunchokes will survive a hard freeze if protected by a layer of soil or mulch. Tubers rapidly spread and divide but can be controlled by root barriers.

The name Jerusalem artichoke is a misnomer: the plant is not related to the artichoke, though the sunchoke's flavor may be reminiscent of the artichoke. The plant is not from Jerusalem: the name is probably derived from the Italian name for a sunflower, girasole, which means turning to the sun.

Yield. Plant 5 to 10 sunchokes for each household member.

Site. Plant sunchokes in full sun. The sunchoke prefers loose, well-drained soil but will grow almost anywhere. Add aged compost or sand to planting beds before planting; loose soil will make tuber harvesting easier. The sunchoke prefers a soil pH from 5.8 to 6.2. It is best to set sunchokes in a dedicated bed; once established they will spread rapidly and may require some effort to remove. The sunchoke can be planted densely to form a screen or windbreak.

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Sunchokes

A sunchoke is the root of a perennial sunflower that is eaten as a vegetable and has a crunchy, delicate, sweet, nutty flavor.

The taste of the sunchoke is reminiscent of jicama, water chestnuts, or artichokes.

The sunchoke also is called Jerusalem artichoke but it not related to the artichoke.

This tuber is available at farm markets in the fall and winter, from October to March in the Northern Hemisphere.

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Sunchoke Serving Suggestions

• Peel and chunk sunchokes, simmer in water with a squeeze of lemon until just tender about 10 minutes, drain and dress with lemon juice, olive oil, and chopped parsley. Add cubed avocado and sprinkle with crumbled bacon.

• Cook sunchokes with potatoes, onions, celery, and herbs. Purée and add milk, cream, or butter to taste. This is called Palestine soup.

• Gently cook thinly slice sunchokes in butter for 5 minutes, add chicken stock to cover, simmer until tender, then add heavy cream, a little nutmeg and a squeeze of lemon juice.

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How to Grow Sunchoke

Sunchokes

Sunchoke Serving Suggestions