The Easiest Vegetable That Anyone Can Grow!
Вставка
- Опубліковано 18 жов 2024
- Today's video shares what I think is the most straightforward and productive vegetable anyone can grow in zones 3-9! I share why exactly this crop is just so easy, how it is grown (even how to grow in a pot), harvesting tips, storage tips, and show how much you can expect to harvest per plant.
Jerusalem Artichoke recipe: theumbel.org/r...
📖Books
Get a signed copy of my NEW book The Self-Sufficiency Garden: www.regenerati...
🔗Social
Instagram: / huwsgarden
TikTok: / huwsgarden
🍴Delicious Garden Recipes
Farmer & Chef / farmer.and.chef
All online courses: abundanceacade...
#permaculture #gardeningtips #kitchengarden
The 2-1/2 year, Lewis and Clark Expedition, up the Missouri River, avoided winter starvation because Sacagawea (the Indian girl who went with them) planted sunchokes when they stopped along the way. They harvested them on the way back. Remnants of these plantings can still be seen after over 200 years.
Underrated comment, although I would like a reference. If I think of it I'll look it up later.
That's amazing, ty for the info ❤️
Wow. I'm so glad I saw this. I'm on love with j a. Which actually come from Canada & I think in the sunflower family
I'm trying to figure out how "remnants" of a planting made 200 years ago would be found.
Are there markers that say "Sacajawea 💗 JS" right next to some REALLY large plants tied up with her Wampum beads?
@@sometimessnarky1642 They are annuals; they come up every year.
If you slice, dehydrate and then grind them, they make a wonderful flour. Mixed with say wheat flour or buckwheat they make a really addictive bread with a very distinctive slightly burnt caramel flavour. Or you can grate them into the flour mix. I find freezing them seems to make them more easily digestible. So does fermenting them. I ferment them with chopped cabbage/beetroot/carrot. They're an amazing survival food. They also have a lot of inulin in them which is a prebiotic. After I have chopped the stalks I put the stems and leaves through a chipper and make mulch. A truly amazing plant.
Great idea for mulch! Thanks!
Thank you for sharing!!! I really could use this information! Very appreciated!
Wow. Another thing I hope to try! Thank you
Do they have to be peeled first before dehydrating? Mine are small and nobby. Apparently there are different kinds. The small ones are the only ones I could find when I was looking for them to plant. So I have these very small very nobby things that are hard to peel.
Do you fart much after this bread? (Please don't take my question as a joke. I'm serious)
I planted thousands of these in the forest behind my house along with hundreds of fruit nut and berry trees/bushes. Its a great emergency food source.
A very well done and exaustive video on this underrated vegetable. Here in Italy we call it Topinanbour (my grand son : topinhamburger 😄). We bought some a few years ago and planted them in our very hard soil, where they grow ok, but these last two summers the leaves dried prematurely - yes, I know, I should have watered them.
Nobody has said that in taste they are a bit similar to artichokes, but I find that they are.
Our favourite way to eat Topinanbour : We steam them (in the pressure cooker), cut in thickish slices, then we add a little butter, cover them with white sauce + grated Parmigiano and put in the oven until the cheese forms a golden crust.
A nice day to all.
Sounds delicious thank you for recipe I will try it
@@janicegame2372 It is really nice ; you can grate a little nutmeg in the white sauce, it goes well with it. Thank you for your reply.
That sounds really delicious
Thanks for the Info. Could you please Tell me roughly how Long do you Steam them for? (I have cooked them in other ways and they Always taste horrible and mushy.......so I'd Like to try streaming.). Thanks!
@@trishh.7675 I think it will depend on the variety, the size, age of the tubers and on the pressure cooker you use; in my very old cooker I put them, sliced roughly 2 cm. thick, in the steaming rack, with a cup of water under it (the water must not touch the bottom of the rack), let the water come to boil on high heat, close the lid and, from the moment the pressure is reached (my cooker stars hissing), steam them on low heat for about 3 minutes. You might try with less time and cook a little longer if necessary ; consider that steaming the same size slices using a rack in a normal pan takes - if I remember rightly - about 15 minutes. Let me know if you have any other questions.
Have a nice day.
I love growing Jerusalem Artichokes for so many reasons but I discovered I can save and dry the thick main stem of the plant after harvesting and use them as garden stakes! I'm not sure how long they will last but I've had mine for over a year and they are still fine. My garden is covered in snow now but the ones I used to stake my 9 star broccoli are still holding up just fine! Pretty cool!
Thanks for sharing. I'm going to try weaving them and making a border in the garden.
Thank you for saying that. I've been looking into bamboo for this reason and I was investigating how to keep it in check, but it might be easier to just use my Jerusalem artichoke stems. Appreciate the idea.
@@debrakessler5141 nice. Like a wattle fence!
@@brendaharris1228 yes, exactly!
How do you cook your artichokes please?
I have been working with this since 1980 when I was a nursing OB women who needed more iron! Sunchokes are high in iron but low calorie. I've been growing, sharing, and lecturing about them since 2005. I have carried the message of them to all my gardening froends.
BTW, the leaves are edible. Small leaves can be eaten raw in salads or cooked like spi,ach. Larger can be dried and ground to add to smoothies as part of a superfood mix.
I just received five 1 3/4 inch diameter sun choke tubers in very healthy condition to plant. I`ve seen very similar plants (from pics I`ve seen) along our Louisiana roads so there may be a lot growing around here. I want to get them started along my very long rural weedy driveway and other places nearby in place of weeds as an emergency food source. I have several types of amaranth seeds too and New Zealand spinach, moringa, and other odd things I`ve never seen before to plant. I just moved into a camper here in August. A judge found me disabled for injuries to my neck, upper spine, and brain from a car accident that started as severe depression and anxiety that left untreated except for self medication caused schizoaffective disorder, and I can`t believe I`ve gone from losing everything and being homeless to having something to live in and possessions.
So I`m doing my best to help myself so I won`t be at a terrible disadvantage and have to beg for help from anyone again. Today a fig tree I ordered arrived as well. My grandfather had brown turkey fig trees when I was a child and they were so delicious. Now the waiting begins and I hope I survive long enough to have my own big fig tree and more from the cuttings to share with the birds. I hope I`m able to grow enough here to eat this year and through the Winter because I live so far from stores. I planted early lettuce and the friendly bunnies who live in my yard ate all of it but I grow a lot of it in my little indoor hydro gardens. Maybe now there`s enough fresh grass growing so they won`t be looking around for my garden plants. I may have to get row covers or some type of small fence because the rabbits have a nest in my yard. I saw a mama deer out there too in December eating persimmons under a tree. My lot is the most secluded so all the animals pass through or hang around here.
Any advice on growing them from seed?I ordered 100 seeds. It’s hard to find information. Thanks for any help 😊
The leaves contain trace amounts of raw aspirin and raw Coumarin. It takes a lot of extraction and concentration to get medicinal amounts. I have one variety with leaves nearly three times the size of my hand and they will do as wraps like grape leaves in Mediterranean recipes. The coarse hairy texture disappears after just a few minutes of cooking and they become very soft and tender. Dried leaves can also be used in teas.
I got into the Inulin for gut health. I got a double whammy from my parents regarding colon cancer and polyps. My first 'scope at age 50 yielded one large polyp and significant inflammation. Not good. I remembered when reading about Inulin that it could improve gut health. I talked it over with my doc and she agreed I could start it. Umm ... one thing I learned, start low and slow. I should have started with no more than 1/4 tsp per day for 10 to 15 days, then doubled to 1/2 for another 10+ days then to 1 tsp. I leveled off at one heaping tsp per day. ALL my 'scopes since then have been both polyp free and fully inflammation free! My doc dropped me from a three year schedule to a five year schedule! I'm retired now, 68 years old, and worked as building maintenance in a perishable food warehouse. Because I didn't start low and slow I instigated a couple of impromptu breaks in the shop area! Yeah, the gas can be nasty!
My wife suffered from diverticulitis just about once a year, usually around the holidays when it's hard to watch what you're eating. I talked her into starting it at least 9 years ago. She's only had two or three attacks since then. She takes 1/2+ tsp per day. She takes it in her morning coffee. It's a sweetener and I can't handle sweet coffee, so I take mine in hot tea.
The way you visualized output per square meter was simply terrific. I walked into this video with precisely zero interest in growing sunchokes.... and now I'm scheming how to fit them in this year!
I grew them this past year, and I'm planning on planting them in other spots as well. They are incredibly easy to grow and pretty tasty.
haha same! i am all vibing for this crop now. I think i'll do a sample crop to see if i like the taste, but this could be a garden main crop, if they're this easy and tasty
Same here
Would they grow in Northern California? Not the rainy part,but,the drought part. Thank you!
@@toneenorman2135 it seems like it. He said zones 3-9 ? in the beginning of this presentation. Adding a bit of water to the soil might be good in your climate
Here in Vermont (USA) - zone 5a - I grow them as a perennial vegetable. No matter how thoroughly I think I've harvested, I never get them all, and they grow back every year. They're very versatile to cook with, and the pollinators love the flowers.
@kitt hazelton I’m Vermont too is this a fall planting for summer harvest like garlic?
@@c.s.5177 I planted it so long ago I can't remember for sure, but I believe it was spring. You can harvest after a killing frost in the fall, or in early spring when the ground first thaws before they start to sprout.
@@kitthazelton2309 thanks. I’ve never grown it before but I’m interested.
I am in Denmark, with cool summers and relatively mild winters. I also simply have a patch of garden where they grow. Any time between late summer and spring I can simply go and dig up some there. Requires no attention at all, they'd actually be quite hard to erradicate. Every spring they jsut grow back no matter how much you think you must have dug them all up.
I've been fermenting these tubers for several years now ( sliced wi brine, turmeric ginger). Orher ways to introduce into diet - grate them into coleslaw, or just add thin slices to salad.
Clumps of these hardy plants withstand our summer heatwaves and then flowers are bee magnets.
An amazing pre-biotic to feed our micro biomes - so much to love about this planr
Mine get very limp in summer, and they barely flower. We get practically zero rain in the summer months. Even so we still get a harvest, but would probably get more if we watered.
Cut into smaller chunks , ,into a dish with butter , salt and pepper , slow roasted , or microwave if you do micro, and baste frequently in buttering , YUM !
Thanks for your suggestion. What zone do you grow in?
@@chizick14 I'm in South Australia, temperate climate, probably like mid California, warm to hot summers, cool winters with occasional light frosts. Rainfall low, about 6"/yr, but reticulated water available. JA benefit from sun protection in heat waves. I harvest as needed from mid autumn through to late winter, or pick & keep covered with slightly damp soil for several weeks
Thanks, Barbara, for your testimony. While I'm exceedingly found of jerusalem artichokes, it never occurred to me to ferment them (or use them for flour, either, as other commenters appear to do successfully). It's good to learn about these possibilities.
They are an amazing vegetable and make a superb soup. Roughly chop up 3 onions and fry them in a large pan with a glug of olive oil. Scrub 2 kilos of Jerusalem artichokes (Don't peel) cut them up small, simmer for half an hour and whizz. You've got soup for a week.
Can you eat the leaves, or do either they or the flowers have any medicinal properties that you know of?
will do
@@BeverleyWThe leaves, flowers and stalks are edible. The stalks get extremely tough except when first sprouting, up to around 16" or so. Those young sprouts can be prepared like asparagus. The leaves can be dried for a mild pain relieving tea as they contain trace amounts of salicylic acid and coumarin, those are raw aspirin and raw coumadin. It would take extraction and concentration to get a mix strong enough for someone who needs blood thinners medicinally. I have two varieties. One has small leaves, barely the size of my hand. The other has large grape leaf sized leaves suitable for Mediterranean wraps, but they get very soft and fragile when cooked and they lose their hairy texture. That hairy texture when raw makes them not very desirable for tossing in salads. The boiled leaves have a squash like flavor. I've made great wines from boiled flower broth and boiled tuber broth. One of my varieties has flowers tender enough to toss whole into salads but the other one has very tough flowers. I haven't found anything about any medicinal qualities in the flowers.
@@blaineclarkthank you very much, I really appreciate your reply. That's really interesting to learn that there's so much more to these plants. I never did get round to growing any in 2023, but I might try to find space for them this year.
Hey Huw! I'm a Twitch streamer (livestreamer, if you're unfamiliar) & found your channel a couple of years ago when I was live with my community! We'd found some gardening videos & suddenly came across your channel. I can't remember what was in the video, but I noticed that you seemed like a really nice guy who was very passionate about your gardening. So, I went back to your first few videos & we watched them. I subscribed to your channel back then & continue to get notifications even though I'm not much of a gardener myself (at least not yet).
I just wanted to say that, even though I've never met you or anything, I feel incredibly proud to see the growth of your channel. How you started from a young guy who was just sharing his love/hobby with folks to *still* doing that, but making a career out of it. I find it incredibly admirable & I wish you all of the success in the world! I was privileged enough to turn my hobby into my job as well & I want you to know that you're an inspiration to a lot of people. Even to those who aren't focused on gardening. Keep doing what you do. You're a positive light in this world & you bring joy to thousands & thousands of people!
Hopefully it isn't weird of me to say all of this, but it's nice to see another guy around my age building a living & a community based around things that they're passionate about. Much love from Oklahoma, USA & maybe one of these days, I can get ya to hop on my podcast (when it comes back from hiatus 😆)! God bless!
Just had a soup with veg from my little garden - mini leek, cut celery, carrot, potato, perpetual spinach, parsley and some Jerusalem artichokes! Delicious with some cumin added. I was amazed by the lovely tubers I grew for the first time in pots last summer. So nice to be able to dig up something crispy!
If you happen to have a few sheep on your plot, they adore these as an addition to their winter diet ! Crispy, sweet and lots of starch. Ours went wild when they saw me approaching the artichoke patch.
Here in Oslo, Norway, they can stay in the frozen ground until it thaws in april. It sweetens them and I hear it also transforms the inulin, which gives rise to their nickname fartichoches, but also makes them no risk for diabetics.
In addition, they do the soil wonders! No dig or no; I have never seen so many worms, as when I harvested them from my heavy clay soil! Lastly, the amount of compostable material they produce is a blessing.
I am also in Norway. Thank you for the information, as I was not sure about timing of harvest. Will definitely keep them in the ground as a "hungry gap" crop to harvest when the soil thaws. Do you cut the tops for compost in autumn, or leave them until you harvest in spring?
@@j2badventuring83 mostly I cut them in autumn. You can harvest them in autumn too, but obviously not after the ground has frozen solid. Do you know about the daylight requirement of Jerusalem Artichoches? Jordskokk.
Thanks for that information! I hadn't grown them specifically for their "fartichoke" behavior. Now I might give them a try. I have a few neighborly sight lines that could use a pretty partition anyway!
@@lejo2470 no I don’t. I’m still learning. So much information is for regions that have shorter winters with more daylight. Other than the general “most plants stop growing with less than 10 hours” I wouldn’t know jordkokk requirements.
I stuck mine in a temporary location near the compost heaps. There is definitely not enough sunlight there. This year I’ll move them to the southern side of our barn. Should be plenty of sun there.
@@j2badventuring83 ok, this is not about sunlight, but daylight. I learnt about it only recently: Jerusalem artichoke usually does not like the long light nights. Except for a variety called Dagnøytral (Dayneutral). I can't remember the details, but it concerns plants that need a certain period of darkness - as some seeds need stratification - temperatures below freezing for a certain time before they will germinate. On the other hand, I understand jordskokk was common here in Norway a century ago.
I used my mandolin to thinly slice the tubers, used a light coating of diluted lemon juice to prevent discoloration, seasoned them, and put them on a roasting pan at 170 degrees F until crisp. They make a delicious, nutritious chips. They contain inulin and are great for diabetics.
Do not fall for the similarity of the words inulin and insulin. Inulin is a simple carbohydrate and therefore it raises blood sugar levels.
@@Dzsarea I am familiar with the difference. Inulin in Jerusalem Artichokes has a low glycemic index and is therefore a better choice over potatoes for diabetics.
@@nancyhjort5348 Jerusalem artichoke contains inulin and other simple carbohydrates. Simple carbohydrates quickly increase sugar. Banal potatoes contain more fiber that slows down the absorption of carbohydrates and increases the glucose level more slowly. To eat or not to eat is your own choice, but do not perceive this plant as healthy.
@@Dzsarea If you look at glycemic index jerusalem artichokes are ten times slower than potatoes to affekt your blood sugar.
And I looked at your channel. There are four (4!) all of them against jerusalem artichokes. Apart from that its an emty channel!?!
This is misinformation.
Raised them for many years, in excellent soil they get huge and prolific. Two plants gave me all I wanted.
I had never heard of them and then read they are one of the few vegetables with origins in Canada 🇨🇦. Cheers from Toronto.
I am a better forager than gardener. I live in the US with ridiculously brutal winters and ridiculously brutal summers. Sunchokes and stinging nettles are my go-tos for growing food in my yard. My first year plants grew even when I couldn't get water to them in the brutal heat of summer (back problems). Then they survived chrysanthemum lacewing bugs although I did try to fight them off. I replant many and harvest others as needed over winter but also slice and dehydrate many by the wood stove. I add them to other dehydrated foods in stews and soups.
I'm planting those since 3 years in my chickens garden. They love the green and during winter I start my harvest. Perfect plant, can confirm everything. 👍
What a great idea!
Brilliant
I fed the leaves to the chickens also, they loved them! Unfortunately I didn't get any flowers, although the stakes got about 4 mtrs high
I've been growing a dwarf variety that grows to around 90-100 cms high - it's been great on our windy site.
Can you give me the name of the variety please.
We had a Russian guest years ago who told us that in her town once a month the elderly would line up with their bowls or their pots and the community center would give them scoops of soup made with Jerusalem artichokes. This was used to treat diabetes or prevent it.
I used to grind them in a meat grinder which yields pulp and juice. I mixed the pulp with ground beef to make a very nice meatloaf. My mother said she would not be afraid to serve it to guests.
This video has arrived at the perfect time, we literally ordered some Jerusalem Artichoke tubers yesterday, cannot wait to grow them in our garden, Great video as always Huw!
Brilliant! Thanks for watching :)
Youll never need to buy them again. They spread like crazy!
I've always admired seasonal crops. Most of my harvest is done with potted plants. There's sustenance for every occasion in the year! It requires lots of patience and dedication, but that's the fun in gardening:)
I once got a tuber from this plant as a gift and i planted it, and just from one plant i got a whole bucket of tubers, despite the fact, that here, in europe, there was a terrible drought and there was almost no rain. I'm also gonna plant it this year!!!
Love it ❤
Even if I never actually grow my own veg, this video will live with me👍
We’ve only been growing sunchokes here in Nova Scotia for 2 years and we have multiplied them exponentially!! They’re so easy, leave them to overwinter, I can’t wait to try them fermented!! Great video Huw!
I totally agree that they are great. I very much enjoyed growing and eating them. My only bit of personal experience I can offer is that I left some in the ground over the winter in my Zone 3 garden... and they all died. They did not handle our hard freeze. They all went to mush in the soil. I had mulched with straw and hoped, but in they end they couldn't handle the cold here. It gets down to -45 Celsius at times.
I’ve had my eye on growing Jerusalem artichokes for a while now, definitely going to try it this year! Thanks for the push 😁
Watching a new video of yours is an excellent way to start my day! I’d love to try Jerusalem artichokes. Cheers from Parksville, Vancouver Island in 🇨🇦!
Awh thanks Ruby!! Hope you get a chance to grow them!
I wish I could eat and grow these, but I am allergic to ragweed/asters and eating anything from that family causes anaphylaxis for me. :( Just sharing to spare someone else from finding out the hard way.
@Embassy_of_Jupiter It's not that simple. I have been able to desensitize other foods but not asters at all.
@Embassy_of_Jupiter there aren't shots for oral allergies currently. I'm getting environmental shots starting next week. I don't know if it will enable me to eat foods in the aster family afterward but I'm hoping it might reduce the reaction when I'm exposed to ragweed at least.
@Embassy_of_Jupiter thanks! I just hope I don't die lol kidding but not really.
Thank you
I did grow Jerusalem Artichokes for 3 years in the past, they are very prolific I got like 100lbs, I didn’t have to replant it, if a little piece stayed in the ground it will grow a new plant for sure, they even grow in a rocky soil, as Huw said select a specific place for them
I’ve never grown them but after watching this I really want to give them a go. Thank you so much for the guidance 🙏🏼😊
I dug some wild Jerusalem artichokes a few years ago because they bloom in September. These are native to my area (northeast, US) and have red skins. Before I knew it, I had a full scale invasion. Watch out! They are extremely invasive and travel under ground over the winter. Other than that, they are everything Huw said and what you have read in the comments.
The spread is relatively easy to control. I had soil with a high clay content, so they wouldn't spread beyond the area that I had worked to improve the soil. Growing them in raised beds achieves the same level of control if your soil has a lower clay content.
They're actually native to america/canada, and you can control the spread by culling the flowers before they reach their full maturity
@@AugustVonpetersborg I have a flower with similar appearance my neighbors left for me. I don't think the tubers are edible but the stems are square like plants from the mint family. Any idea what they are?
They are native to the northeast USA and therefore not invasive. Just aggressive
@@margopeery1860Square stalks sure sounds like mint, but I can't think of a mint that has yellow flowers 3" in diameter.
Rock on. I grow a tiny patch of these and have gotten a little bit the last two years, all off planting one beat up plant gifted to me. We love them.
Hey Huw, do you know the name of your variety?
The many varieties of Jerusalem artichoke differ in flowering time and height, colour, shape, yield, spreading habit and most importantly, the size and taste of the tubers. The most obvious characteristic, however, is the colour of the tubers, which can be white, red, yellow, brown or purple. I will probably become a collector...😁🤩
Fuseau :)
We grew these as part of our edible flower garden (they have attractive daisy/sunflower heads). We had a huge crop but literally couldn’t stomach them. Our stomachs bloated up and it was uncomfortable every time we ate them. An old quote mentioned these were for only for the pigs and I have to agree with that!!
They contain inulin, and require fermentation or a low and slow cooking technique to prevent the gas problems. Properly prepared, the bloating is not a problem.
Yes, the "fartichoke" nickname sticks with it. I couldn't stomach them either. Good hints in here on how to get around that though!
Amazing that you spent the time to get s huge harvest but couldnt spend two minutes doing s proper Google search.
@@SimonHaestoe hey take it easy
@@peterellis4262 I keep wanting to mention that Inulin as such is sold as a dietary supplement, you can buy it in sacks. Some is processed from Jerusalem Artichokes and might have a picture of one on the label!!
Cheers from central Alberta Canada (zone 3). I'll be trying these for the first time this year. Thanks for the tips! P.s. excellent work on video quality 👍👍
Hi Karen I’m by Minburn Alberta 👍looking at planting these tubers as well this year.. where are you buying your tubers?
I've been wanting to grow a whole load of these for a long time, as they can also be a very good feed supplement for chickens. With feed prices the way they are now, I think this is the year to start!
Ha! Never thought of that. Perfect for out 30 (and multiplying) chickens!!!
Do the chickens eat the tubers? Raw?
@@arialblack87 From what I've gathered, it's probably best to cook them first. I plan on boiling for a bit before feeding.
Use them as wind breaks and plant them where you plant your pumpkins as it provides shade for the roots.
The high UV in nz is a real problem to food production for UV intolerant vegetables.
@@robertmccabe8632 That's a very good idea. The wind and sun can be brutal where I live!
They are wonderful to grow in the garden...stunning looks when the flowers are there!!! And very tasty to eat...although I had to get use to the taste for a while...
Great video Huw! I planted some this last autumn, so I am very excited to see them grow this year! Used to get them from Riverford during the hungry gap when we lived down south and loved them!
I'd like to try these this season in a slightly raised bed. The veggie has a lot of cool properties.
Ha ha I just harvested some of these on Monday! I bought 4 tubers a while ago, ate 2 and planted 2. Now I've got more than I know what to do with just from one tuber, but at least I'll never go hungry! I'm giving some to family to grow their own, but also know a farm shop who will take some to sell 🙂
Took me three years to find some of these plants but went from 1 to 5 to 11 to 16 for this year (that’s enough, thank you!) I usually hot-sweet-pickle most of them. I wish I could attach a pic! I grow them in recycled garden center buckets next to my raised beds so I don’t have to get into the ground to harvest. I just dump the buckets. My roots don’t grow nearly as large as these because they are in the buckets. Wait until at least a couple of frosts have passed before harvesting, they get sweeter, but 4 or so will make them mushy.
Thank you very much! That was a really good explanation about this plant! And the storage in the ground! Lovely!
Against gasses, the herb Savoury is excellent! Or perhaps fennel? Not just the seeds, but fresh green chopped Fennel leaves taste really lovely in a stir-fry dish! In Germany, Savoury is known as the Bean Herb.
Since 2012 i also use my sunchokes in beds. There are so many recipes, great ! I also fermentet them, with carrots, and in August and September i love the many yellow flowers. We can make tea with, good for the stomach. Greetings from Germany..😊
Nice video. You should have mentioned though that it's wise to have some border around the patch you grow them. Otherwise they fill your whole garden after some years - at least that's what happened with mine. I didn't know that you can eat the bulbs at first. A neighbour gave me some bulbs for growing that beautiful yellow flowers. And now they took over my whole front garden.😅 Since I have snowdrops and daffodils in there too, I can't just dig them all out ...
Fartichoke soup is one of my favorite winter meals.
Never again, agonising effects! 😢
i only know it as topinambur. it is my favorite raw vegetable. tastes like a mix of carrot and cabbage turnip. although they are fairly common in germany they are not commonly known about unfortunately.
Moin, moin! Gerade dieser Tage grub ich einige aus. Sie stehen zwischen Johannisbeersträuchern, was sich sehr gut auf die Ernte der Beeren auswirkt. Wenn die Beeren reif sind, ist der Topinambur bereits so hoch gewachsen, dass die Beeren in ihm versteckt sind. Die Vögel gehen nicht an die Beeren, vermute weil sie nicht gut flüchten können falls mal eine Katze vorbeischaut. Das ist praktischer als ein Netz über die Beerenbüsche zu spannen. Alles Liebe!
Topinambur!! 🥰 Our ground freezes heavily most time during winter and they still survive…
I was gifted sunchokes some years ago and love them as much as you I think. In late summer I include the flowers in arrangements to
I am interested to know what variety sun chokes you grow. Mine are very knobby which makes cleaning difficult. Yours have a smooth, uniform shape and surface. They are native American plants and will spread vigorously if not harvested thoroughly here in Southeastern NC where I live. They are not invasive but they can be garden thugs. I remember, and implemented, your suggestion (from an earlier video) to plant them on the edge of a garden where they’ll be mowed if they start to spread too much. That has worked fabulously for us. I like your suggestion to dig and re-bury for easier harvesting later. Great video.
Yes I do the same. I planted them between a concrete road, a walled flower garden and where we mow the grass 😂
Mine are pink and knobby as well. Ancient variety !
This variety is called Fuseau :)
I just found out about these yesterday, and am excited to start growing them in my own food forest. Now, to make some bacon and eggs, sit back, and enjoy watching your video...
I put JA in the ground for the first time last spring. I didn't get them dug up so am looking forward to doing so this fall.
Just a note: this is the first time I've had trouble hearing you during parts of the video. I have everything turned up all the way and am really having to listen hard to catch everything. Do love your videos though and look forward to all of them.
Interesting. I hope to get a place with space for a garden here in the Philippines and will explore this opportunity.
Right, you convinced me , just ordered some from an allotment in Geordie Territory. I will be growing them in inner North London, South facing East wall. And I will put some spuds on the next row up, so I hope they don't fall down on them.
where can i get the tubers ❓
🍃♥️love Ur posts but can hardly hear this on my iphone on max volume ❓
I got mine from Amazon.
Helianthes.
A sunflower clump.
A flower garden
with an edible root.
I love this.
I love jerusalem artichokes. I have been groving them for two years now in containers, since I had heard they can spread to the whole garden.
My neighbour is a pensioner. She likes them very much too, and I usually give her some too.🌱💕
I'm stil harvesting from this summer. 😁
Civilization in knowledge. Eating a wonderful food. In unit crop plants look delicious. I hope to see you next video. Thank you.
We made a raised bed just for the Jerusalem Artichokes last year and planted many tubers. They grew great and we harvested a few to try in early fall. They gave me such digestive distress that we decided to pull them all up and plant corn in that bed for this year 2023. I hear comments here that freezing them helps with the gas inducing problem, I may try that with a few of the remaining ones still in the ground.
The fermenting is supposed to help too.
The best food I've recently learned of. Got my first harvest this winter, left some in the ground, looking forward to many years of good eating...
9:03 I'm not familiar with Jerusalem Artichokes so I had to google the side effect that "everyone knows about". Apparently they contain something called inulin which can make some people have indigestion, abdominal pain, diarrhoea, and flatulence.
Yes, that is my experience. Pain and gas. Taste is bland similar to water chestnut. They are considered and invasive species, good luck on getting rid of them. Indeterminate potatoes are a better option in my opinion. German butterball or russet.
Thank you I was lost as to what "everyone knows about" as well
Doesnt mcdonalds as well?! Lol.not being snide.seriously..add gas and cramps etc .
If your gut is not 100% eat only a bit at the beginning or you'll have the side effects - just like with other inulins. It's fantastic for the gut and nourishes it as it is a prebiotic but you need to go slowly. When your gut is repaired you don't have side effects anymore.
Inulin is a prebiotic, that is, food for the good microbes in the gut (probiotics)
Hey Huw, great channel! You’re information is fantastic and greatly appreciated. One thing I’ve noticed lately is your audio is much softer than other channels. When I watch on my iPad, I need to turn you all the way up which makes the commercials shockingly loud, haha! Is this just me or has there been a change in volume? Keep up the good work, you’re living the dream!
Hi Gary! Fellow gardener.... Huw is easy and mild. That's why I LOVE him. I've learned quite a bit from him and can appreciate his mild spoken tone. Check out his previous videos and books. Happy Gardening! 😊
Same here. It is a big difference between the iPad and iPhone.
Yes - I notice this also.
I saw it growing in my garden and never knew what it was ok. I will plant them this year.
I'm a big fan of canna indica, which produces up to 15 lbs prepared weight of resistant starch in 4 square feet, provided the plants get adequate heat days and water. No gastric issues, DENSE calories, easy to grow and propagate, and the plants occupy the herbaceous layer, with enough vertical support to grow a vining cow pea in the heat of your growing season .. not a bad way to fill space between your fruit and nut trees. Add some allium proliferum and hemerocalis to fill in gaps; those day lilies produce edible tubers in addition to the edible flowers (sweeter than the best lettuce you have ever had in a salad), and even when the shade grows too deep for them to bloom, they still produce tubers, like miniature potatoes. Jerusalem artichokes go well along sunlight edges in a forest garden - plan plenty of room in your canopy layer to allow for little treasures like meadow plants! OO, I should add, in the interest of selling sunchokes: They provide a feast for late season pollinators, from August on into September. If you want the bees working your spread, put out the welcome mat 😉
Thanks Huw for reminding me to plant this wonderful type of vegetable! Thinking of where I can plant them now!
I’ve had chokes for 20 years. Never fertilize or water them and I get a couple hundred pounds. And I started with 4 tubers!
Thank you - another informative video as always on your channel. Watching a couple of other videos about the same plant, two things were mentioned. One Jerusalem Artichoke is an invasive plant and two they can cause digestive problems. Lots of euphemisms used but I deduced the inferred meaning. Would appreciate comments.
Thank you huw. I don't think I've ever even tasted them. A future option for when I get going.
Ok I'm sold.....I'm off to look for Jerusalem Artichokes....thank you for sharing so much information.
This is a native American crop and I have a perpetual patch of them. I use the dried stalks to trellis other crops like beans and cucumbers. I"m going to try dehydrating them to add to flour as another commenter suggested.
Yeah, deep cultivation near the tubers when they're in main growth with nice fertilizing and watering, I would get 7-10lb crowns, we would also sell the flowers to florists, 15-20ft stalks at maximum.
I planted one Jerusalem artichoke tuber in our garden. Two years later I had to eradicate them completely as they were taking over.
I grew them last year. I am eating them now , great for any hard times that are here now and coming .
I pickle them in a brine/vinegar solution 30 minutes water bath. They keep for years! When ready to dine I rinse them off and boil them, add butter.
Huw your videos and shots are so well set up. Really professional. Thanks for it all
My pleasure!
What a remarkable coincidence.
I have just been chatting with local farmer up at Ffair-Rhos about the idea of covering part of an undrained unused field full of rushes etc. but plenty of light with well rotted compost (10-20 cm) and planting artichokes and seeing how it goes. My concern is that the compost may be too rich a growing medium but we are working on the simplicity and ease of the no dig approach. I suspect we will have to dig out the rushes.
We have plenty of artichokes, plenty of muck and the land isn't doing anything productive at the moment so could be worth giving it a go.
Thanks Huw for this valuable info.
I think you can ferment them or pickle them, I believe if you ferment them it mitigates some of the gassy effect. I'm in the south west of Australia and I've never had much success growing these. Going to have another crack at it at the end of this winter when I'm starting more perennial stuff.
We like the sliced blanched then dried. Then you can store them in a jar and they make fantastic crispy chips fried straight in oil from dried.
Yes! Grew these last year but we ended up selling our home and moved. They grew well but didn’t get a chance to eat them. Will get some more 👍🏻👍🏻
OK, you've convinced me. I'll buy some tubers this week
You can keep them in the ground until you need them and so few people recognize them. If you're afraid about the apocalypse, they're a good source of food security.
That’s one of the reasons why I was planning on growing them this year as people don’t readily know about them, didn’t realise about keeping them in the ground til needed, thank you!
I do the same thing in Florida and if I miss any, well then I will have more plants near year
In fact you should keep them in the ground, they can go all soft in the fridge. Though there's probably ways to store them so they don't.
Something to keep in mind...
But…..if you keep them in the ground covered with soil don’t they just start shooting and growing again??
Love at first bite. I will try to grow it this season. (South of Ukraine)
I have grown these, the can become very invasion. I love the way they taste.
I put those in a barrel cause they spread crazy! I need to transplant some to create shade for the chickens when the summer heat comes!
Thanks for this video. I just bought some sun chokes at the farmer's market to see if my family would like them and we did, so I wanted to try growing them. But my garden is small and I wondered if I would get enough per square foot to be worth it. You answered that question.
Very very tasty addition to soups
I've grown these in a 30 ltr pots and they do well.
Hi Huw, I grow them here in Christchurch New Zealand and yes everything you say is true! They can be delicious Peeled and steamed...they have a slightly nutty flavor. You can roast them in their skins. You have summed this up.
However Huw, you have forgotten one thing.....they make you fart!
Your fermenting idea is one I will follow!
Cheers and thanks Huw!
Very informative, and great information. I'm actually looking up where to buy Jerusalem artichokes right now.
Great vid.
I am excited to try some this year! Thank you.
I look forward to trying your fermentation recipee. I don't like the bloating and like to be social, so I take two Gas-X, extra strength, (simethicone 125 mg) before eating artichokes.
What could be more social? I guess your mileage may vary.
ua-cam.com/video/wvqbPozs9pY/v-deo.html
Wow. I will try this. Thank you
My sunpokes are nearly 4 meters tall now, crowned with gorgeous yellow flowers. They seem to thrive in a sandy soil mixed with compost.
Very invasive plant.
Great plant. Enjoyed mine for years.
It would be interesting to do some post-harvest physiology research on these plants. I'd love to grow some.
I found it easier to pull the dormant stock straight up and all the tubers come out with it. Very few left behind and you don't have to do any digging. Saves my back.
Thanks Laurens