The History And Uses Of Sunchokes

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Sunchokes can be grown in plant hardiness zones 3-9 and prefer full sun to part shade. I find them growing wild up here in the Adirondacks in open areas or the edges of fields. Tubers planted in early spring through early summer yield plants that can reach 6 to 10 feet in height (im not kidding!) that will be adorned with showy yellow flowers from August to September.

 In the fall of 1621 the colonists joined the Wampanoags to partake in a thanksgiving celebration of the harvest. Historians believe that they shared cabbage, carrots and parsnips English veggies from their home gardens and native plants such as walnuts, chestnuts, Concord grapes, cranberries, garlic and an unsung hero, the Jerusalem artichoke.

Contrary to its name, the Jerusalem artichoke did not originate in Jerusalem. Instead, it is a North American native with an amazing history.

In 1605 Native Americans introduced a root vegetable they called sunroot to the French explorer Samuel de Champlain. Its taste reminded him of artichokes. Champlain, in turn, sent this new vegetable to France where it became prized.

The French named them topinambours after the Topinambà, a Brazilian tribe, who was visiting the Royal Court around the same time that they were introduced. Later, when sunroots arrived in Italy, they were identified as girasole, or sunflower in Italian, due to their large yellow blooms.

A mispronunciation of the name by English speakers led to girasole becoming "Jerusalem." It was through this interesting sequence of events that this vegetable became known as the Jerusalem artichoke.

Today they are commonly referred to as sunchokes or sunroots. They are a hardy perennial of the sunflower family with rhizomes, underground stems that bear tubers that can get as big as potatoes!

  Sunchokes look like ginger root and have the crisp texture of raw potato and a creamy flavor redolent of artichoke. Like potatoes, they mix well with other ingredients without losing their unique aroma.   

1. Heat a large pot over low heat.
2. Add the oil and onions and stir to coat. Cover and cook, stirring occasionally, until the onions are softened without coloring, about 15 minutes. (If necessary, raise the heat to create steam in the pot, but do not let the onions brown.)
3. Add the water, sunchokes, cauliflower, potatoes, bay leaf, and salt and bring to a boil.
4. Adjust the heat to maintain a gentle simmer, cover partially, and simmer until all of the vegetables are very tender, about 25 minutes.
5. Remove from the heat and remove and discard the bay leaf. Let cool slightly, then, working in batches, carefully transfer the soup to a blender and process until smooth.
6. Transfer to a clean saucepan and reheat to serving temperature until hot.

 Historically, Jerusalem artichokes have played an important role in hard times, notably during World War II in Europe when potatoes were in short supply. This year consider adding a side dish of Jerusalem artichokes to your Thanksgiving table, and sing praise for this vegetable.