Once they're established, growing Jerusalem artichokes is more a matter of containing than encouraging them. These productive, nutty-flavored tubers can stand in for potatoes.
Jerusalem artichoke strains vary by skin color, root shape and maturation time. Shown here, from left to right, are ‘Red Fuseau,’ ‘Stampede,’ ‘White Fuseau,’ ‘Red Rover’ and a flowering Helianthus tuberosus plant.
ILLUSTRATION: KEITH WARD
Fry sliced Jerusalem artichokes as you would potatoes, or bake slices in a low-temperature oven for a long period of time to make “potato” chips.