Pretty Flowers and Good Food
The misnamed Jerusalem artichoke supplies both
The Jerusalem artichoke is a sunflower cousin that gives both flowers and food. In late August and into September, bright yellow flowers cover its tall stems. Below ground, it is growing tuber-like structures on its roots that resemble pachymorphs of the bearded iris. The tubers are edible.
This North America native is invasive and must be grown in an aboveground container to prevent it from spreading. I grow my Jerusalem artichokes in a plastic half-barrel with the base partially buried to prevent it from tipping over. They like a rich organic soil that is well drained.
Plant the tubers in spring. Once started, you will never have to replant — unless you harvest 100 percent of the tubers, which is nearly impossible. Abundant lumpy yellowish-white tubers grow from near the base of the stem to as deep as 18 inches below the surface of the soil. The tubers may be individual or clustered.
Harvest the tubers in the fall after the stems have died back, using a digging fork so as to not damage them. Start digging from the inside walls of the barrel toward the center. The tubers will be scattered at varying depths. Remove as many as you can find.
After you have finished digging them up, blend two parts by volume existing soil with one part compost and refill the planter. Plant four to six of the smallest tubers about two inches deep for next season’s crop. Many stems will emerge in the spring.
Eat the tubers raw or cooked. First scrub them thoroughly with a stiff vegetable brush. Then, working underwater, scrape the corners with a sharp knife to remove the brown areas and soil. The tubers do not have to be peeled. They can be steamed or boiled and mashed like potatoes. Or they can be eaten raw like a radish or shredded and added to salads.
Go slow at first. Although the tuber is mostly starch, Jerusalem artichokes contain a natural compound called inulin that is not absorbed by the digestive system. It acts like a mild laxative to some people. Before substituting them for mashed potatoes, start with a small sample both raw and cooked.
Q I need to plant grass in bare spots. What is the best procedure?
A Use a steel rake or potato digger to loosen the top two inches of soil. Rake an inch-thick layer of compost into the soil and smooth the surface. Sprinkle grass seed into the top layer of soil-compost blend. Water using a fine mist. Sprinkle a thin layer of straw or shredded paper over the seeded area to create about 30 percent shade, then mist again. Mist daily until the seed germinates, reducing to one misting every two days for the first week, then twice weekly until the new grass seedlings develop their dark green color.
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