The Latest Jerusalem Artichoke Planting Techniques and Methods Tutorial
The scientific name of Jerusalem artichoke is Helianthus tuberosus, also known as guizi jiang, five-star grass, etc. It is a perennial herbaceous plant of the genus Helianthus in the Asteraceae family, 1 to 3 m tall, with tuberous underground stems and fibrous roots. The underground tubers are rich in starch, inulin and other fructose polymers, and can be eaten, and can also be used as a raw material for making starch and alcohol. Planting it near homes also has a landscaping effect. Now let us take a look at the planting techniques of Jerusalem artichoke!
Growth Habits of Jerusalem Artichoke
Jerusalem artichoke originated in North America and was introduced to China via Europe. It is now cultivated in most areas of China. It is cold-resistant and drought-resistant, and the tubers can safely overwinter in frozen soil at -30°C. In early spring, the seedlings can tolerate light frost, and in autumn the mature leaves can tolerate short periods of -4 to -5°C. In temperate zones, 18 to 22°C and 12 hours of light are favorable for tuber formation. It tolerates poor soil and is not strict about soil requirements. Apart from acidic soil, swamps and saline-alkali areas being unsuitable for planting, some land unsuitable for growing other crops, such as ruins, the edges of homes and roadsides, can still support its growth.
Propagation Methods of Jerusalem Artichoke
After the spring thaw, select tubers weighing 20 to 25 grams for sowing. One mu requires 50 kg of tuber seeds, with a plant-to-row spacing of 0.5×0.5 m, and a sowing depth of 10 to 20 cm. Seedlings emerge about 30 days after sowing. Jerusalem artichoke is sown once a year; after harvest, tubers remain in the soil, so it need not be sown again the following year. However, to keep the plants evenly distributed, dense areas should be thinned and missing plants should be replanted.
Cultivation Techniques of Jerusalem Artichoke
1. Weeding: After Jerusalem artichoke seedlings emerge, missing plants should be replanted in time, and one weeding should be carried out together with replanting. For intertillage and weeding, generally 30 to 40 days after sowing, loosen the soil to a depth of about 6 cm, and combine this with weeding. The second intertillage is before budding, carried out together with weeding, to create good conditions for tuber growth and development. Also combine intertillage with earthing up. During the tuber expansion period, remove flowers and buds to promote tuber expansion.
2. Fertilization: After the autumn harvest of Jerusalem artichoke, prepare the land, applying 5000 kg of farmyard manure per mu, with 70% broadcast and 30% applied in concentrated furrows at sowing. In addition, apply 15 kg of potassium sulfate, deep plow 30 cm, and after plowing level the land and make beds ready for sowing. On the basis of sufficient base fertilizer, two topdressings are needed during the growing period. The first is around late May, applying 10 kg of urea per mu to promote strong seedlings and more new branches. The second is at the early budding stage, applying 15 kg of potassium sulfate per mu, followed by watering.
3. Watering: The seedling stage, jointing stage, budding stage and tuber expansion stage of Jerusalem artichoke are the four key periods for watering. Generally, water for emergence can be applied in mid-April, water for jointing in late May, water for budding in mid-August, and water for tuber expansion in mid-October. Although Jerusalem artichoke is drought-resistant, sufficient soil moisture can greatly increase yield.
Harvesting and Storage of Jerusalem Artichoke
1. Harvest: After autumn is exactly the period when Jerusalem artichoke tubers grow rapidly. When the leaves and stems of Jerusalem artichoke are completely killed by frost in early October, the underground tubers can be harvested. The tubers can be taken out of the soil by manual or mechanical methods. If Jerusalem artichoke is to be used the following spring, the stalks can be cut off after autumn without harvesting the tubers, but the following spring they should be taken out as early as possible, otherwise they will sprout very quickly (they begin to germinate at a soil temperature of 2°C), affecting the quality of the Jerusalem artichoke.
2. Storage: In autumn, dig a shallow cellar, put the Jerusalem artichoke in, then sprinkle sand soil over it, maintain humidity and sufficient ventilation, and then cover the surroundings with soil 5 cm thick, not allowing the Jerusalem artichoke to be exposed. For large-scale storage, several ventilation holes can be made with straw bundles. Jerusalem artichoke begins dormancy below 0°C, and during winter storage it fears heat but not cold. As long as it is covered with soil, it will not be killed by freezing even at -50°C, and it can still sprout and grow the following year.
3. Transportation: Jerusalem artichoke can generally be packaged in plastic woven bags, which are both breathable and moisture-retaining, and can generally be stored for 10 to 20 days without problems. Transportation can use truck or railway transport. When using truck transport, the Jerusalem artichoke should be well covered with tarpaulin to avoid excessive water loss. For railway transport, it is best to choose ventilated cars for loading. If shipping is chosen, the Jerusalem artichoke should be kept in a well-ventilated, low-temperature state, and the sea transport time should preferably not exceed 30 days.