There’s a lot of food you can grow with these plants – see the 6.5kg from one plant here. Few pests, just a little support needed, brilliant with no dig.
They are difficult to digest though. Hence the name fartichoke. At the end I show you some ways to help with this.
00:00 Introduction, and some info/background on the name
01:27 Harvesting some tubers which have been in the ground all winter
2:54 Speed of growth
03:35 A closer look at the harvest
07:29 In the kitchen with the harvest – 6.5 kg/approx. 15lb – cleaning them, ideas for cooking with them, plus some info on digestibility 🙂
09:27 Using them in a ferment – artichoke kimchi
10:59 Options for replanting
More on fermenting in my No Dig Cookbook: https://charlesdowding.co.uk/product/no-dig-cookbook/
And lots of information on no dig in this ‘About No Dig’ knowledge pack:
https://charlesdowding.co.uk/product/about-no-dig-history-trials-and-myths/
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This is what Youtube is supposed to be about, Learning and enjoying that experience of Learning. Charles personifies that. I Wish i could monetize my channel so it would enable me to do more projects to share with others also.
I love Jerusalem artichokes and I love them in soups. I add carrots to my soups, along with a good helping of freshly grated ginger. I find that the ginger helps reduce the rude results of eating these delicious little knobs!
I love the Jerusalem Artichoke (sun chokes) they are a popular harvest here in sunny Malta & Gozo. I put some (peeled) in jars with some garlic and salted water and left in an airtight container and they look ready to try after about a year…. As I wanted to try them raw and different? Anyone else tried that?
I no longer have them in my garden. Not sure what happened but I suspect voles enjoyed them more than I did.
I often put slices in my stirfry as they remind me of water chestnut in flavor and crunch.
They also don't seem to mess with my husband's blood sugars like other starchy root veg do.
But like my other favorite to make soup caramelized onions in French onion soup. Jerusalem artichoke so not make for a good date night meal lol.
We call them 'aardpeer' (soil pear). They are great
Slice them with a mandolin and you'll be able to wash off the last of the dirt with no problem. Then pickle them.
Jeruzalem in England. You are always on holiday.
They are full of prebiotics! 😉 Getting ready to harvest mine now, too. They are also so very easy to share. I got them for free from a neighbor and I've shared the slips many times over!
Love it – We are having a slightly windier week here, following tidying our JA bed the other day and getting a good harvest. We grow a much straighter variety, I think it might be 'White Fuseau' they are much easier to clean and prepare for the kitchen, they taste AMAZING, I can send you a few tubers if youd like to try this variety and see how they compare ? We've had the knobblier ones too, but found the straight so much more of a pleasure to work with. ????✌????
Thank you ???? I like making my own crisps and Jerusalem artichokes make the best, but like potatoes which make beautiful crisps when the potatoes have just been pulled out of the ground, once stored something happens to their sugars and you just can’t make good crisps with old potatoes. So storing artichokes a little while may reduce stomach issues.
I really want to try growing these but only want to buy a few. Not many supermarkets sell them.
They're also really good pickled.
Garden Like a Viking channel makes an insecticide from the whole artichoke plant chopped up and boiled for a few hours. Ad a couple of ounces to a gallon of water and an ounce of liquid Castile soap and spray it on your plants once a week or so.
Here in Sardegna we call them topinambur, delicious fried with pancetta and served with short pasta
My Jerusalem Artichokes are almost smooth and you peel with a carrot peeler (they are big like carrots). I am not sure what type it is but they are way better for peeling. I can send you some if you want.. I roast mine and i recommend eating as part of a meal to avoid gas. They freeze well too.
I was given a single tuber from Hugh Fearnley Whittingstall's Park Farm whilst visiting to celebrate the 20th anniversary of "River Cottage". I've just replanted the descendants of that tuber in our new garden. Amazing plants.
Thank you for doing such a positive video about these. I see so many people put off of growing such a staple crop because of silly comments on places like fb. I grow them in pots, and they are fab for limited space. After harvesting I just pop one back in with the compost – so it will be a free harvest really every time after. I have never tasted a soup flavour like it! So now all mine is harvested the freezer is full of soup. I have some red/pinky ones, and some more cream colour like yours. They are amazing roasted, in stir-fries and I also love them raw where they kind of remind me of the texture of fresh coconut. Take care, and thanks again!
Your timing could not be better. I harvested myne today, what an incredible plant. In just 3 yearas l multiplyed a handfull of storebought tubers in to about 300kg of produce. This is the last multiplication year, now we (and the pigs) get to enjoy the effort