How to grow Jerusalem artichoke? A detailed explanation of Jerusalem artichoke cultivation techniques and methods
Jerusalem artichoke, scientific name Helianthus tuberosus, also known as girasole or five-star grass, is a perennial herbaceous plant of the genus Helianthus in the Asteraceae family, growing 1 to 3 m tall, with tuberous underground stems and fibrous roots. The underground tubers are rich in starch, inulin and other fructose polymers, can be eaten, and can also be used as a raw material for producing starch and alcohol. Planting it near homes also has a beautifying effect. Let us take a look at Jerusalem artichoke cultivation techniques below!
Growth habits of Jerusalem artichoke
Jerusalem artichoke originated in North America and was introduced to China via Europe. It is now cultivated in most parts of China. It is cold-resistant and drought-tolerant, 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. A temperate 18 to 22°C and 12 hours of light favor tuber formation. It tolerates poor soil and is not demanding about soil; except for acidic soil, swamps and saline-alkali areas, which are unsuitable for planting, some land unsuitable for other crops, such as ruins, house edges and roadsides, can all support its growth.
Propagation methods of Jerusalem artichoke
After the spring thaw, select tubers weighing 20 to 25 grams for sowing, requiring 50 kg of tuber seed per mu, with a plant spacing and 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, and after harvest tubers remain in the soil, so it need not be sown again the following year; however, to distribute the plants evenly, thin out the seedlings where they are too dense and fill in gaps where plants are missing.
Cultivation techniques of Jerusalem artichoke
1. Weeding: After Jerusalem artichoke seedlings emerge, fill in gaps promptly, and carry out one weeding along with gap filling. For intertillage and weeding, generally 30 to 40 days after sowing, cultivate and loosen the soil to a depth of about 6 cm, combining cultivation with weeding. The second cultivation is before budding, carried out together with weeding, to create good conditions for tuber growth and development. Also combine cultivation with earthing up; during the tuber enlargement period, remove flowers and buds to promote tuber enlargement.
2. Fertilizing: After the autumn harvest, prepare the land for Jerusalem artichoke, applying 5000 kg of farmyard manure per mu, 70% broadcast and 30% applied in concentrated furrows at sowing. Also apply 15 kg of potassium sulfate, deep-plow 30 cm, and after plowing level the soil and make beds ready for sowing. On the basis of sufficient base fertilizer, topdress twice during the growing period: the first around late May, applying 10 kg of urea per mu to promote strong seedlings and more new branches; the second 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 enlargement stage are the four key periods for watering Jerusalem artichoke. Generally, water for seedling emergence can be given in mid-April, water for jointing in late May, water for budding in mid-August, and water for tuber enlargement in mid-October. Although Jerusalem artichoke is drought-tolerant, sufficient soil moisture can greatly increase yield.
Harvesting and storage of Jerusalem artichoke
1. Harvest: After autumn, Jerusalem artichoke tubers are in a period of rapid growth; when in early October the leaves and stems of Jerusalem artichoke are completely killed by frost, the underground tubers can be harvested. Use manual or mechanical methods to take the Jerusalem artichoke tubers out of the soil. 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 sprout very quickly (germination begins 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, immediately sprinkle on sandy soil, maintain humidity and sufficient ventilation, then cover the surroundings with 5 cm of soil, and do not let the Jerusalem artichoke be exposed. For large-scale storage, several ventilation holes can be made with straw bundles. Jerusalem artichoke begins dormancy below 0°C; during winter storage it fears heat but not cold, and as long as it is covered with soil, it will not be killed by freezing even at -50°C, and can still sprout and grow the following year.
3. Transport: For packaging Jerusalem artichoke, plastic woven bags can generally be used, which are both breathable and moisture-retaining, and generally it is fine to leave them for 10 to 20 days. For transport, road or rail transport can be used; for road transport, Jerusalem artichoke should be well covered with tarpaulin to avoid excessive water loss. For rail transport, it is best to choose ventilated cars for loading. If shipping by sea is chosen, Jerusalem artichoke should be kept in a well-ventilated, low-temperature state, and the sea voyage should preferably not exceed 30 days.