Jerusalem Artichoke Cultivation Techniques Explained: Planting Methods and Management Points

Jerusalem artichoke, also known as sunchoke or girasole, scientific name Helianthus tuberosus L., is an annual herbaceous plant of the genus Helianthus in the family Compositae (Asteraceae). Jerusalem artichoke is grown for its underground tubers. It is cultivated sporadically in various parts of our city. The tubers of Jerusalem artichoke are rich in inulin, a fructose polymer, and have a certain auxiliary therapeutic effect on diabetes. Cultivation is extensive and it has development prospects.

1. Botanical characteristics: Stems erect, plant height 2-3 m. Flat and round, with irregular protrusions; underground tubers are irregularly multi-spherical or spindle-shaped, with red, yellow or white skin. Varieties are classified by tuber skin color. Leaves opposite at the base, alternate on the upper stem, long ovate, apex pointed, leaf surface rough, leaf underside pubescent, margins serrate, green. Petioles have narrow wings. Multiple capitula (flower heads), borne at branch tips, yellow, with outer ligulate florets that do not easily set seed, and yellow tubular florets. Achenes wedge-shaped, hairy, with 2-4 hairy flat awns at the upper end.

2. Requirements for environmental conditions: Jerusalem artichoke prefers a slightly cool and dry climate, is cold-tolerant and drought-tolerant. Tubers sprout at 0-6°C and emerge at 8-10°C. Because the underground tubers of Jerusalem artichoke can overwinter under the soil in the cold north, and sprout new plants the following year, it is often mistaken for a perennial crop. Its seedlings can withstand low temperatures of 1-2°C. Under conditions of 18-22°C and 12 hours of sunlight, tuber formation is favored. Tubers can safely overwinter in frozen soil at 25-30°C. It has strong adaptability to soil, and cultivation in fertile, loose soil can achieve very high yields.

3. Cultivation techniques

(1) Propagation method: Propagated by tubers. After harvesting tubers in autumn and winter, select tubers of 20-25 g for sowing, or store them in sand for seed. They can also be sown in spring after the soil thaws by digging up tubers of appropriate size.

(2) Sowing is carried out in spring. Hole sowing or furrow sowing. Planting spacing is 50 cm square. Dig holes, loosen the soil, apply base fertilizer, then sow, but base fertilizer should not be excessive. Sowing depth is about 10 cm. After sowing, cover with soil and level the holes.

(3) Field management: Seedlings emerge about 1 month after sowing. After full emergence, apply appropriate topdressing and water. Then cultivate and weed, and earth up to form low ridges. When it is not too dry, no further watering is needed until the tubers begin to swell, then water again, following the principle of "dry-wet alternation." If stems and leaves grow too luxuriantly, it is advisable to pinch off the growing tips to promote tuber swelling. Jerusalem artichoke rarely suffers from pests and diseases, so pesticides may not be used. In extremely dry conditions, aphids may occur, and spraying water can eliminate them.

4. Harvest: Harvest after autumn frost. After digging, wash off the soil and bring to market. For those planted in idle land, if replanting is desired, small tubers can be selected and left buried in the soil during harvesting, and the following year after emergence, thin and fill in seedlings in time.

5. Nutritional composition and uses: The edible rate of Jerusalem artichoke is 100%. Every 100 g of tubers contains 79.8 g water, 0.1 g crude protein, 0.1 g fat, 16.6 g carbohydrates, 0.6 g crude fiber, 2.8 g ash, 49 mg calcium, 119 mg phosphorus, 8.4 mg iron, 0.13 mg vitamin B1, 0.06 mg vitamin B2, 0.6 mg niacin, 6 mg vitamin C, and is also rich in inulin, pentosans, starch and other substances. Its nature and flavor are sweet, neutral, and non-toxic. It has the effects of promoting diuresis and removing dampness, harmonizing the middle and benefiting the stomach, and clearing heat and detoxifying, and is a diuretic. Jerusalem artichoke has a wide range of uses.

(1) Used as a vegetable for food

① Fresh tubers can be stir-fried plain, or stir-fried with shredded meat; crisp and delicious.

② Pickling: 50 kg Jerusalem artichoke, wash and remove impurities, place into a clay jar, put in a layer of Jerusalem artichoke and sprinkle salt, with a salt amount of 9 kg, then pour in an appropriate amount of clean water. After one day, turn the contents once; thereafter turn once every two days, and after about 15 days it is ready to eat. The flavor is pleasant, and it can be served as a side dish with meals, with a certain auxiliary therapeutic effect on diabetes.

(2) Used as coarse grain, feed, or for extracting starch, making alcohol, etc. The aboveground stems can also be processed into feed.

(3) Medicinal use: Extract inulin for the treatment of diabetes. The rhizome can be pounded and applied externally to treat unnamed swellings and toxins and mumps. In dietary therapy, 100 g Jerusalem artichoke tubers can be washed and chopped, 100 g rice washed clean, and an appropriate amount of water added to cook together into porridge, then seasoned with salt and sesame oil before eating. It is suitable for people with diabetes, edema, and difficult urination.