Sunchokes (Helianthus tuberosus), the vegetable formerly known as “Jerusalem artichokes,” are the tuberous roots of a native North American plant in the sunflower family. They’re neither from Jerusalem nor related to artichokes, and were originally cultivated by Native Americans. “The Oxford Companion to Food” says that the plant was noted in writing as early as 1603, when Samuel de Champlain (the same guy Lake Champlain is named after) described the root as tasting “like an artichoke,” ostensibly starting the naming confusion that has plagued the vegetable since its European debut.
Things get even weirder, etymologically speaking, because in much of Europe, the vegetable is known as topinambour (or some variation). “Jerusalem” is thought to either be a corruption of girasole — Italian for sunflower — or “Terneuzen,” a Dutch town from where the root was first brought to England. These linguistic misunderstandings led marketers to rename the vegetable to the (sort-of) more pleasing “sunchoke” in the 1960s.
Although technically in season in the South from early fall through spring, this tuber reaches its peak flavor in winter. Choose firm sunchokes with no blemishes, sprouts, or soft spots, and store them on the counter for a week, or in the refrigerator for up to three weeks.
Sunchokes oxidize when exposed to air, just like apples or potatoes. To prevent this, toss with lemon juice before cooking. There are a bunch of other fascinating tips for preparing sunchokes here, including a pointer about preventing sunchokes from turning gray when pureed or made into soup (their high iron content causes this to happen): add a pinch of cream of tartar or an acidic liquid (like lemon juice) to the sunchoke cooking water.
Although sunchokes are native to North America, they are not commonly cultivated here much for food; the vegetable enjoys much more popularity in France and other European countries. Sunchokes don’t even rank on the Environmental Working Group’s Shopper’s Guide to Pesticides in Produce. However, the roots are used for the industrial production of inulin, employed more and more frequently in processed foods as a source of dietary fiber and as a substitute for sugar and other fillers. We think it is safe to say that if you’re purchasing sunchokes from a local farmer — that’s mostly where you’ll see them available during the season — that the plant’s environmental impact is fairly low.
The sweet-nutty-crunchy qualities of sunchokes can be put to good use in an amazing number of ways. They are even delicious raw — shaved thinly as in this salad, with a drizzle of olive oil and a blanket of Parmigiano-Reggiano. For eating sunchokes raw, you can leave the skin on, but for cooked preparations you may consider removing the skin with a swivel-blade peeler or paring knife (the skin tends to toughen when cooked). Raw sunchokes also make nice toss-ins to salads, and are crunchy enough to be made into slaw. They can be sliced and roasted like potatoes, sautéed or made into a delicious gratin. The French are famous for a creamy sunchoke soup, but the tuber is also good simply pureed (peel first) and mixed with cream and butter, like mashed potatoes.
Sunchokes (Helianthus tuberosus), the vegetable formerly known as “Jerusalem artichokes,” are the tuberous roots of a native North American plant in the sunflower family. They’re neither from Jerusalem nor related to artichokes, and were originally cultivated by Native Americans. “The Oxford Companion to Food” says that the plant was noted in writing as early as 1603, when Samuel de Champlain (the same guy Lake Champlain is named after) described the root as tasting “like an artichoke,” ostensibly starting the naming confusion that has plagued the vegetable since its European debut.
Things get even weirder, etymologically speaking, because in much of Europe, the vegetable is known as topinambour (or some variation). “Jerusalem” is thought to either be a corruption of girasole — Italian for sunflower — or “Terneuzen,” a Dutch town from where the root was first brought to England. These linguistic misunderstandings led marketers to rename the vegetable to the (sort-of) more pleasing “sunchoke” in the 1960s.
The first thing most people learn about the bulbous root vegetable* sometimes known as “Jerusalem artichoke” is the misleading nature of the name. The second thing people learn, if there is a second thing, is that it makes you fart. Lets be rebels and set aside those topics for just a moment, so we can focus on the vegetable itself.
Samuel de Champlain, the French explorer of North America, compared the flavor to that of an artichoke—hence part two of the erroneous name, although it does share a botanical family with artichokes. Where the “Jerusalem” part came from is less clear, but most people think its a corruption of girasole (pronounced “jeer-uh-SOLE-ay”), the Italian word for “sunflower.” A New World plant, cultivated on the North American continent for thousands of years before Europeans arrived, it certainly has nothing to do with Jerusalem.
Also unlike ginger, its flavor is mild, similar to that of a potato or jicama, but nuttier and sweeter. It reminds me of the slightly bark-y taste of raw, unskinned hazelnuts, which Ive adored since I was a kid. Just me? Its like wood shavings, but good.
Sunchokes peak season is during the fall and spring. When shopping, seek out firm chokes with a light-brown color, free of soft spots that indicate damage. Theyre more fragile than their rugged look would have you believe, so store them in a plastic bag in the refrigerator, wrapped in paper towels to absorb moisture, and try to use them within seven to 10 days.
*For the avoidance of doubt/harassment by horticulture buffs, its a root vegetable, which is the term we apply to a broad category of edible underground plant parts, but it is not a root. If you find this upsetting, you should try figuring out what a “berry” is sometime.
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FAQ
Are Jerusalem artichokes in season now?
When can you buy Jerusalem artichokes?
When should I eat sunchokes?
What time of year do you plant sunchokes?
What does Sunchoke taste like?
It tastes like a nutty potato with a slight artichoke aftertaste. When raw, they can resemble ginger root. While the sunchoke is actually primarily in season during the winter, it is also good in both spring and autumn.
When are Sunchokes harvested?
Sunchokes are harvested in late fall or early spring. They require 110 -150 days to maturity, depending on the variety and growing conditions. Light frost increases the sweetness of the tubers. Unlike potatoes and some other root crops, sunchokes cannot be cured and stored. They have a thin skin and dry out easily.
When should you plant Sunchokes?
In warm-winter regions, sunchokes can be planted in winter. Sunchokes require 110 to 150 days to reach harvest. Yield: Plant 5 to 10 sunchokes for each household member. Young sunchokes: Jerusalem artichokes also called Sunchokes can be planted in the garden as early as 2 to 3 weeks before the average last frost date in spring.
How long do Sunchokes last?
Fall and winter are the peak harvest seasons if looking for local options. Avoid any with soft spots, visible mold, or wrinkled skin. Sunchokes come in a wide range of sizes; choose those similar in size for more even cooking. Storage: Store sunchokes them in a cool, dark place for one to two weeks.