I was captivated by Jerusalem artichoke not only with its sunny, optimistic yellow flowers, but also with its unpretentiousness and undemanding nature. On the path leading to the bathhouse, I managed to mow it a couple of times before I saw the familiar shoots among the grass-so it didn’t bother him at all! Well, maybe a little later than the others — but flourished!
And he kills the weeds from his territory mercilessly! Even the ubiquitous nettle does not survive among the powerful stems of jerusalem artichoke! And that’s another reason I like him. The two-meter (2.2 yard)-high hedge, which since mid-August is decorated with profusely scattered inflorescences on the tops of the stems, is visible from afar.
And very tasty jerusalem artichoke tubers. They are formed on the roots and, if the plant has enough moisture, can reach quite a decent size. I like them raw — just peel and chew or grate them on a coarse grater and make a salad by adding an apple or carrot, or both together with a boiled egg — there are many options. But in fact, they can be stewed and boiled.
They are poorly stored: they dry quickly, become sluggish, flabby. If dug up, you need to eat right away!
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