Moon's Graden

A friend up in Canada recently wrote me that he has been eating
Jerusalem artichokes to cure his digestive problems.  Has anyone grown
these vegetables?  How does one get started growing them?  How are they
prepared in the kitchen?  Thanks.

Sent via Deja.com http://www.deja.com/
Before you buy.

You can get started growing jerusalem artichokes or "sunchokes" by buying
a pack from the grocery store and burying them in the garden.  They won't
be in the grocery store all the time, but they will be there occasionally
as a specialty item.  They're easy to grow.  In fact, they should be
treated like raspberries in the sense that you should be very very
certain you want them growing where you plant them as you may never be
able to get rid of them after that.

_The Victory Garden Cookbook_ has more information.

As for curing digestive problems, all vegetables will agree with some people
better than others so I have to believe your
friend if he says that jerusalem artichokes are helping his digestion.  
On the other hand, I would caution against thinking that any particular
vegetable is a panacea for what ails you.  It might not help you at all.

--Lia

--
"It is a strange fact of life on earth that a human being who reaches
college age under the impression that "it's" is the possessive form of
"it" cannot be disabused of that belief.  No amount of red ink will wash
it out."
     Louis Menand

They are a good plant but remember "They stop the wind all the time they are
growing , and then release it all as soon as you eat them".

--
David Hill, Abacus Nurseries, South Wales,
www.abacus-nurseries.co.uk

I keep forgetting to dig mine up to munch.  The tubers are what you eat.

The plants look like rather rangy sunflowers with small flowers - I think
they are pretty.

Hawk

They're easy enough to grow, especially in loose soil. Just plant them and
stand out of the way. Mine topped out over 12' this year.

The tubers can be sliced and dried, or eaten raw, or boiled like potatoes.
They are said not to mash well, nor to fry like potatoes. They are good in
stir-fry, however.

They're supposedly a good food for diabetics, as the starch is easily digested.

Regards,
Bill

--

"Those who do not learn the lessons of science fiction are condemned to
live them."  

You can find them in some markets in the fresh viggie area, take one
or two of the roots and plant them in the spring, by fall you'll have
more to eat. They can be eaten raw or cooked in many ways.

--
Founder of SIAR in 1971 / Founder of IAR in 1995
Current President of SIAR
http://www.starlords.org

The starch in the Jerusalem arti***is made of inulin. Unlike sucrose, which
is a diglyceride with a 1, 6' bond, inulin is a diglyceride with a 1, 2' bond.
The human body does not have an enzyme to break this unusual bond. This is why
the Jerusalem arti***is a good food for diabetics: the sugar can't be
released.

Wendy

Ah, thanks for the clarification. And this of course, also explains why
they are so low in calories: most of it is not utilized. Good to fill you
up, just not out.

Regards,
Bill

--

"Those who do not learn the lessons of science fiction are condemned to
live them."  

I grow Jerusalem artichokes.  They are invasive composites that look like
maximillion sunflowers.  They are perrenial and the root is the part you
eat.  I grow them to make arti***pickles, a southern delicacy that
reminds me of my childhood.  I got my start with mail-order plants, but
can't remember where I ordered them from.  They are fairly common.  I think
you boil them like potatoes.  The pickles I mentioned are a mustard pickle
with artichokes, cauliflower, celery, onoins, and spices.

Kiki Hiott, Zone 7, OK

Only on steroids. Mine got 12' tall this year. Thats's amazing. Maybe
that's not common, but it is amazing. As for invasive, I don't think they
spread very rapidly (esp. not over a mowed strip), but they do come back
with some determination.

Ambitiously so: much like horseradish in that context.

Do you have a recipe for that? I've been looking for a jerusalem arti***
pickle recipe. So far, I've found ones that involve huge quantities, or
just don't sound very good. Then, there's Euell Gibbon's recipe from
"Stalking the Wild Asparagus". 'Chokes in wine vinegar. Sounds nifty, but
it leaves much to be desired in terms of explaining the procedure, telling
you what proportions of ingredients to use and so on.

If you could post your recipe, I'd appreciate it greatly.

Regards,
Bill

--

"Those who do not learn the lessons of science fiction are condemned to
live them."  

I'l be glad to post it.  Give me a little time to dig it out ang get it to you.

Kiki Hiott

P.S.  My chokes look like they are on steroids, too.  Huge this year!

Thanks much: I'm looking forward to seeing it. I gotta do *something* with
all them chokes.

Regards,
Bill

--

"Those who do not learn the lessons of science fiction are condemned to
live them."