sunchoke.
Jerusalem artichoke, (Helianthus tuberosus), also called sunchoke, sunflower species (Asteraceae family) native to North America and noted for its edible tubers.
What is the scientific name of Jerusalem artichoke?
Helianthus tuberosus. Species Native to Missouri. Common Name: Jerusalem artichoke. Type: Herbaceous perennial. Family: Asteraceae.
What is the common name of Helianthus tuberosus?
Pictures
| Title | Habit |
|---|---|
| Caption | Helianthus tuberosus (Jerusalem artichoke); habit, with flowers. Hockenheim, Germany. August 2013. |
| Copyright | Public Domain – Released by AnRo0002/via wikipedia – CC0 |
What did Native Americans call Jerusalem artichoke?
sun roots
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.
What family is Jerusalem artichoke in?
Jerusalem artichokes, often called “sunchokes” are native to North America and are no relation at all to artichokes. Jerusalem artichokes belong to the sunflower family.
What is Jerusalem artichoke good for?
They are rich in iron to give you energy, along with potassium and vitamin B1, which support your muscles and nerves. Although they’re sweet, their starchy fibre stops any spikes in blood sugar levels – indeed they have a lower glycemic index (GI) score than potatoes – and they aren’t fattening.
How do you eat Jerusalem artichokes?
Boil and mash the Jerusalem artichoke with butter and salt for a healthy side dish; or roast with olive oil until the skin gets tight and the insides creamy. Slicing thin and frying can produce a sweet and crunchy chip, though eating them raw is also an option.
Can you eat the leaves of Jerusalem artichokes?
Jerusalem artichokes are a very good source of minerals and electrolytes, especially potassium, iron and copper. They can also be used as animal feed. You can feed the leaves, stems and blossoms to your sheep, goats, pigs and cattle. The leaves and stems contain 28 percent protein.
What is the botanical name of Jerusalem Leaf?
Helianthus tuberosus
The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower, topinambur, or earth apple, is a species of sunflower native to central North America.
| Jerusalem artichoke | |
|---|---|
| Genus: | Helianthus |
| Species: | H. tuberosus |
| Binomial name | |
| Helianthus tuberosus L. |
Why do Jerusalem artichokes make you fart?
Jerusalem artichokes (Helianthus tuberosus) are rich in inulin, a form of starch that is not easily broken down by our bodies. Eat a lot at once and there’s no beating around it – you will fart a lot.
Why are Jerusalem artichokes called Jerusalem?
The Jerusalem version is actually related to the sunflower. The sunflower is called girasole in Italian, – it means gyrating or turning to the sun. And, at least according to folk etymology, girasole through some slip of nomenclature turned into Jerusalem.
What is the difference between artichokes and Jerusalem artichokes?
Despite its name, the Jerusalem artichoke is neither an artichoke, nor does it come from Jerusalem. In fact, it is a variety of sunflower with an edible tuber root, and is also known as a ‘sunchoke’.
Where do Jerusalem artichokes grow?
Contrary to their name, Jerusalem artichokes are actually native to North America and are very easy to grow—to the point of almost being considered invasive. This is the perfect vegetable for novice gardeners!
What can I substitute for Jerusalem artichokes?
If you don’t have Jerusalem artichokes you can easily substitute equal amounts of one of these alternatives:
- Jicama – also nice and crunchy Jicama will add a slightly sweet flavor and would be similar when eaten raw.
- OR – Water chestnuts which will provide a little crunch, texture-wise and a neutral flavor.
Do you peel Jerusalem artichokes?
Jerusalem artichokes work well boiled, roasted, braised, sautéed or stir-fried and are also delicious served raw in salads. Just scrub them clean – there’s no need to peel them (should you wish to, a teaspoon works well).
How do you store Jerusalem artichokes?
Place them in plastic bags or in a container of damp sand in a cold root cellar or basement. At 32°F and high humidity, tubers will store for 2 to 5 months. Sunchokes stored in the refrigerator in a perforated plastic bag will keep for about 10 days. Tubers of the Jerusalem artichoke do not store as well as potatoes.
What happens when you eat too many Jerusalem artichokes?
Unfortunately, there are downsides to everything! As previously mentioned, in some people they may cause flatulence, and if very large amounts are taken, diarrhoea. FOS is more likely to cause problems than inulin.
Are artichokes good for kidneys?
Although CCL and CCP treatments improved the kidney function, the nephroprotective responses were far better with CCL treatment. This study shows that artichoke is beneficial not only against HC but also against HC-associated renal damage and elevated blood glucose levels.
What are the side effects of Jerusalem artichoke?
Artichoke can cause side effects such as gas, upset stomach, and diarrhea. Artichoke might also cause allergic reactions.
What part of the artichoke is poisonous?
The only part you can’t eat is the hairy choke inside, and the sharp, fibrous outer portion of the leaves. The choke is not poisonous, nor is the tough part of the leaves, but it is a choking hazard, and quite aptly named.
Can you boil Jerusalem artichokes?
Boil ~ 15 minutes or until tender but al dente / firm (not falling apart – you still have to slice them). Drain and cool ~ 15 minutes or (ice bath and drain).
Justin Shelton is a professional cook. He’s been in the industry for over 10 years, and he loves nothing more than creating delicious dishes for others to enjoy. Justin has worked in some of the best kitchens in the country, and he’s always looking for new challenges and ways to improve his craft. When he’s not cooking, Justin enjoys spending time with his wife and son. He loves exploring new restaurants and trying out different cuisines.