The Jerusalem Artichokes are in flower - it must be Autumn!
posted by Mike at 7:32 PM
Friday, September 30, 2005
Links
- Mike's 2007 Allotment Photo Gallery (All uploaded pics)
- Mike & Sue's Garden Diary
- Mike's Nature Diary
- Lytham Hall Apiary
- The Saunders' Allotment Page
- The Allotment Lady
- KT's Kitchen Garden
- My Tiny Plot
- Losing the Plot
- Head Burro
- Pumpkin Soup
- Calendula & Concrete
- A Country Garden
- Greenmantle
- Dave's Allotment Blog
- Stew & Fritha's Allotment
- Phil's Garden Diary
- Vidaverde Seed Catalogue
- The Mammoth Onion
- Simpson's Seeds
Previous Posts
- Things are still looking quite lush!
- As expected the catterpillars got at the cabbages ...
- We are still getting raspberries at nearly the end...
- Not strictly allotment business but I thought you ...
- By popular request, (well. one professor to be pre...
- ...and here she is again trying to look like she k...
- I'm still picking baskets of beans...but they must...
- I never did transplant the leeks from the seedbed ...
- On the label it said "...small, purple ripening to...
- ...and the courgettes haven't given up yet despite...
3 Comments:
We're going to try some Jerusalem Artichokes next year.Are they easy to grow?
Now I can see that they belong to the sunflower family.Pretty flowers!
Hello KT I'm sorry you've had to wait so long for a reply - things have been a bit hectic lately!
Jerusalem Artichokes are very easy to grow. They should be planted about a foot apart in Spring very like you would plant potatoes. Manure does help but they are not really fussy. Tey can grow to around 12 feet tall and I usually support them with rope around some posts when they get past a few feet high.
There is a smoother oval shaped variety called "Fuseau" which is far better than the small knobbly ones - make sure that is the one you grow. I grow mine in the same place every year but if you want to move them it is a bit of a problem as they grow from every tiny bit of root left in. I don't even bother to dig them up and replant them and as you can see from the pictures they are thriving on it!
For cooking peel them and place in water with a little lemon juice in it to stop them discolouring and then cut into walnut-sized pieces. We fry them in a mixture of butter and olive oil (half & half) around an inch deep in a large frying pan until they go golden and crispy on the outside and sweet and gooey on the inside.
They really are superb but only to be eaten really in rather small quantities.
Jerusalem Artichokes can also be used to make a delicately flavoured soup and I seem to remember putting them into some sort of pie last year.
All the best, any questions just ask,
Mike
Mike、
Thanks very much for your tip!
Once I bought some J.Artichokes from a shop and they were the knobbly ones...although I loved the flavour,it wasn't really fun preparing them and after peeling,there wasn't much left to eat!We're definitely going for a "Fuseau" variety.
I think it'd be nice to have something going during the cold months and that's one of the reasons why we've decided to try growing them.
Thanks again for your advice.
KT
Post a Comment
<< Home