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Jerusalem Artichokes
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$1.35
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Description
This native perennial plant is up to 9' tall and largely unbranched, except for an occasional side stem near the apex bearing an inflorescence. The central stem is dull red or light green, and covered with stiff white hairs. The lanceolate to ovate leaves are up to 10" long and 5" across, narrowing rather abruptly into partially winged petioles about ½" - 2½" long. There is coarse serration along the margins, and sparse to dense pubescence on the underside of the leaves. Toward the apex are several composite flowers on stalks of varying length. Each daisy-like composite flower is yellow and about 2½" - 4" across. The numerous disk florets are surrounded by 10-20 ray florets. At the base of each flower head, there are several series of green bracts that are lanceolate or lanceolate-ovate in shape. There is little or no floral scent. The blooming period occurs from late summer to fall, and lasts about 1½ months. The achenes are grey or brown with longitudinal ridges, slightly downy, and up to 1/3" long. The root system is tuberous or fibrous, and produces long rhizomes. There is a tendency to form colonies by means of vegetative reproduction, particularly in disturbed areas.
Uses
The plant can be grown for human consumption, alcohol production, fructose production and livestock feed.
Human Food:
Similar to water chestnuts in taste, the traditional use of the tuber is as a gourmet vegetable. Jerusalem artichoke tubers resemble potatoes except the carbohydrates composing 75 to 80% of the tubers are in the form of inulin rather than starch. Once the tubers are stored in the ground or refrigerated, the inulin is converted to fructose and the tubers develop a much sweeter taste. Dehydrated and ground tubers can be stored for long periods without protein and sugar deterioration. Tubers can be prepared in ways similar to potatoes. In addition, they can be eaten raw, or made into flour, or pickled. They are available commercially under several names, including sunchokes and lambchokes.
Alcohol Production:
In France the artichoke has been used for wine and beer production for many years. Ethanol and butanol, two fuel grade alcohols, can be produced from Jerusalem artichokes. The cost of producing ethanol currently is not competitive with gasoline prices, and therefore the success of ethanol plants has been limited.
Fructose Production:
About 50% of the 12 million tons of sugar consumed annually by Americans is grown and produced in the United States. Fructose is more soluble in water than sucrose, so fructose provides a more desirable syrup. In addition, it is 1.5 times sweeter than sucrose and can be consumed safely by diabetics. The majority of domestically produced fructose is obtained from corn. Although the Jerusalem artichoke is a viable fructose source, the U.S. sugar industry has been hesitant in utilizing it because farmers have been concerried with its potential as a weed problem, and because it requires extra planting and harvesting equipment along with storage difficulties.
Medicinal
Jerusalem artichokes have historically been used as a dietary supplement for people suffering from diabetes and other pancreatic complaints to reduce blood sugar levels and minimize the need for insulin.
Sources
http://www.illinoiswildflowers.info/prairie/plantx/ja_sunflowerx.htm
http://www.hort.purdue.edu/newcrop/afcm/jerusart.html
http://naturalhealthtechniques.com/jerusalem-artichokes-2.htm
Recipes
http://www.bonappetit.com/tag/jerusalem-artichoke-recipes
Disclaimer:
This information is for educational purposes only. Plant Sale does not and can not take any responsibility for any adverse effects from the use of plants. Plant Sale makes no claims to the medicinal/edible effects of these plants. In fact, plants may be harmful or even deadly if taken for the wrong conditions, used in excessive amounts, or combined with other drugs. Consult your doctor about your health conditions and the use of plant-based remedies. Always seek advice from a professional before using a plant medicinally/edibly. The statements on this site have not been evaluated by the FDA. Use information wisely and at your own risk.
This native perennial plant is up to 9' tall and largely unbranched, except for an occasional side stem near the apex bearing an inflorescence. The central stem is dull red or light green, and covered with stiff white hairs. The lanceolate to ovate leaves are up to 10" long and 5" across, narrowing rather abruptly into partially winged petioles about ½" - 2½" long. There is coarse serration along the margins, and sparse to dense pubescence on the underside of the leaves. Toward the apex are several composite flowers on stalks of varying length. Each daisy-like composite flower is yellow and about 2½" - 4" across. The numerous disk florets are surrounded by 10-20 ray florets. At the base of each flower head, there are several series of green bracts that are lanceolate or lanceolate-ovate in shape. There is little or no floral scent. The blooming period occurs from late summer to fall, and lasts about 1½ months. The achenes are grey or brown with longitudinal ridges, slightly downy, and up to 1/3" long. The root system is tuberous or fibrous, and produces long rhizomes. There is a tendency to form colonies by means of vegetative reproduction, particularly in disturbed areas.
Uses
The plant can be grown for human consumption, alcohol production, fructose production and livestock feed.
Human Food:
Similar to water chestnuts in taste, the traditional use of the tuber is as a gourmet vegetable. Jerusalem artichoke tubers resemble potatoes except the carbohydrates composing 75 to 80% of the tubers are in the form of inulin rather than starch. Once the tubers are stored in the ground or refrigerated, the inulin is converted to fructose and the tubers develop a much sweeter taste. Dehydrated and ground tubers can be stored for long periods without protein and sugar deterioration. Tubers can be prepared in ways similar to potatoes. In addition, they can be eaten raw, or made into flour, or pickled. They are available commercially under several names, including sunchokes and lambchokes.
Alcohol Production:
In France the artichoke has been used for wine and beer production for many years. Ethanol and butanol, two fuel grade alcohols, can be produced from Jerusalem artichokes. The cost of producing ethanol currently is not competitive with gasoline prices, and therefore the success of ethanol plants has been limited.
Fructose Production:
About 50% of the 12 million tons of sugar consumed annually by Americans is grown and produced in the United States. Fructose is more soluble in water than sucrose, so fructose provides a more desirable syrup. In addition, it is 1.5 times sweeter than sucrose and can be consumed safely by diabetics. The majority of domestically produced fructose is obtained from corn. Although the Jerusalem artichoke is a viable fructose source, the U.S. sugar industry has been hesitant in utilizing it because farmers have been concerried with its potential as a weed problem, and because it requires extra planting and harvesting equipment along with storage difficulties.
Medicinal
Jerusalem artichokes have historically been used as a dietary supplement for people suffering from diabetes and other pancreatic complaints to reduce blood sugar levels and minimize the need for insulin.
Sources
http://www.illinoiswildflowers.info/prairie/plantx/ja_sunflowerx.htm
http://www.hort.purdue.edu/newcrop/afcm/jerusart.html
http://naturalhealthtechniques.com/jerusalem-artichokes-2.htm
Recipes
http://www.bonappetit.com/tag/jerusalem-artichoke-recipes
Disclaimer:
This information is for educational purposes only. Plant Sale does not and can not take any responsibility for any adverse effects from the use of plants. Plant Sale makes no claims to the medicinal/edible effects of these plants. In fact, plants may be harmful or even deadly if taken for the wrong conditions, used in excessive amounts, or combined with other drugs. Consult your doctor about your health conditions and the use of plant-based remedies. Always seek advice from a professional before using a plant medicinally/edibly. The statements on this site have not been evaluated by the FDA. Use information wisely and at your own risk.