Jerusalem Artichoke
Helianthus tuberosus
Jerusalem artichokes are vigorous, statuesque plants with edible knobbly tubers that taste like a cross between potato and artichoke heart. They are among the easiest vegetables to grow and virtually indestructible — though notorious for the digestive effects of their inulin content.
SowingDirect sow
Sunlight☀️ Full sun
Water💧 Low
Days to harvest180–210
Soil pH5.5–7.5
Spacing30cm × 60cm
Planting Calendar
Sow indoorsSow outdoorsTransplantHarvest
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Vigour Warning
Jerusalem artichokes grow to 2–3 metres tall and can become invasive if not managed. Grow them in a permanent dedicated bed or use them as a windbreak hedge. Always harvest every last tuber or the patch will spread relentlessly.Planting
Plant egg-sized tubers in late winter or early spring, 10–15cm deep. Growth emerges in spring and the plants reach full height by midsummer, topped with cheerful yellow sunflower-like flowers.Frost Sweetening
Tubers are best harvested after the first frosts, which convert some of the inulin to fructose, improving flavour and reducing digestive discomfort.Soil: Any soil, including poor or heavy soils. Will grow where almost nothing else will.