I Love and Hate This Vegetable

I can't stop growing it and I don't know why.
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Jerusalem artichokes are very easy to grow and are a survival root crop. The problem is, they are better food for animals than humans. Growing Jerusalem artichokes is so easy that they'll take over your yard. I like them for biomass, but am disappointed with them as a food. Today we harvest Jerusalem artichokes from the Grocery Row Garden and I share what I love and hate about them, as well as how to store Jerusalem artichokes through winter.

[@dirtpatcheaven]

LOL. So weird to come to a gardening channel for the gardening second and humor first.

[@helensenen5965]

me 2

[@LIMABN]

😂

[@scharlenewinningham5579]

I grew my first jerusalem artichokes this year. I had heard they ferment well so when I harvested I gathered a quart of the jerusalem artichokes and washed them and added a 3% solution of 1 TBS of salt to 2 cups of water. I let them ferment for 3 weeks. They are awesome and I often slice them to put in sandwiches or salads. They do Not give me painful gas and I love the taste. I am so pleased at how they add interesting texture and taste to my prepper garden foods. Fermenting is amazingly simple to.

[@scharlenewinningham5579]

In tough times when we don't have much variety think about how much you would enjoy a delicious crispy pickle to add a variety to your meals. I am fermenting my second quart of jerusalem artichokes and I added a few of my elephant garlic cloves I grew. How fun! Can't wait to try them. I love jerusalem artichokes for a delicious crop to add interest and variety to my meals!

[@hilarylonsdale608]

How big/small do you chop the JAs to ferment them? I'm also looking for a way to enjoy these problematic tubers.

[@donteatthefoxgloves377]

@@scharlenewinningham5579 I’m sold! I can’t stop growing them, either, and now you’ve given me the inspiration to try fermenting them! Not sure why so many people hate Jerusalem Artichokes but grow all sort of sunflowers that they let the birds feast on, or even real artichokes because they love the beautiful flowers? Maybe DTG has some stuff he needs to work out with his therapist regarding growing veg in his garden that DTG doesn’t like to eat? Doesn’t he also get triggered by summer squash? Hmm. Sounds like a good story for a Jack Broccoli novel. 🤦🏼‍♀️

[@jeffreydustin5303]

let the bees eat the nectar and pollen and make you delicious honey.

[@mamagrotgrows]

Mark from Self Sufficient Me (youtube channel) ferments them, and eats them, without 60 billion steps from garden to plate. He's posted at least one vid about his fermentation process, which was pretty simple, from memory. Might be worth a look. He's awesome, like the Steve Irwin of gardening. Best wishes!

[@pd8559]

Jerusalem Fartichokes are used in JADAM in their natural pesticides as you don’t normally see many pests eating them. They combine fartichoke compost teas with a natural surfactant made from canola oil and soft/rain water. So even if you don’t eat them they could still be used in your organic garden plans.

[@dirtpatcheaven]

I have the JADAM books and found their method very interesting. Not sure I understand it but it is interesting.

[@pd8559]

@@dirtpatcheaven I only have the main JADAM book, there is an awful lot of ?Korean Waffling? in the front 2/3rds of the book with the main recipes in the last back bit. The main one I have read needs a rewrite as it is just non-organised, no index, no specification about the use of the recipes etc. I am not sure what the Korean internet is like but the front 2/3rds reminded me of the early American internet with all the hype and sales websites telling you how great something was without really telling you with actual details. My take on JADAM is once you get past the "Agricultural Revolution" part to get farmers off of the corporate business products for farming in general and also organic farming it seems at its core to promote masses of fungal and bacterial growth in the soils to repair them and then feeds the soil microbiology and as a result you get healthy plants with less need to run to the store for xyz farming product to solve abc issue. They get their cost per crop down to $7 per acre (American? not really specified) and at that price farming returns back into the hands of the farmers and out of the control of the multinational agribusinesses. It seems this was written for farmers as the primary audience so it skips a lot, hypes a lot and has some tables and data in it, just that its disorganized for a western reader to quickly pick up. Pesticide recipes are just combining a wetting agent (canola oil base) with various teas from various plants that are commonly grown or can be grown on a farm. Content is focused on the Korean farms and Korean pests etc., you have to adapt and experiment with various pesticide recipes in your area. They also promote ocean water diluted with fresh to get more than 80 nutrients back into lifeless soils farmed with modern chemicals. Edit: TLDR -- Regenerate and Take care of the Soil Ecosystem; Korean Farming history seems to be expected prior knowledge (See 1918? US Dept. Agriculture book on various farming techniques in Asia (China, Japan, Korea) and how they managed to keep and build productive soils for over 4,000 years while the west has destroyed almost all their soils in less than 100 years with an estimated 40? years left before depletion of whats left. Early US Dept. Agriculture was infatuated with all the "night soils" replenishment of nutrients back into the farming rotation whereas the west just flushed all theirs down sewer pipes into the oceans but America went full into chemical farming systems.

[@donteatthefoxgloves377]

@@pd8559 So much wasted urine in this country! I’m sure we could turn Arizona green with biochar and urine- I’m waiting for the Nomads In Quartzite to figure it out and start some serious permaculture progress down there! 🥳

[@camperjack2620]

​@@pd8559hi, I got the same book. So I started in the part with recipes and learn by using it. It will work in Arkansas, for fertilizer, minerals, pests. Watch Garden like a Viking which makes it easier to get. But read that Jadam book 3 or 4 times, and your head will get used to it. G Try again, and good luck 🍀

[@dirtpatcheaven]

Your J. Artichokes look a lot different than mine. Mine are smooth and larger. I wonder if we have different varieties. I use mine in vegetable soup as a minor role like a carrot. We don't eat a massive amount of them in any one meal and they don't mess with our stomach. We also cook and feed them for the pigs.

[@donteatthefoxgloves377]

I’m finding both purple and white ones at our community garden???

[@rehoboth_farm]

There must be a bunch of different varieties. I have heard that some have a purple tone to the skin. Mine grow tons of smaller and more pointy tubers than his. Sometime's I'll get a really big one. My yields are much higher than his this year but they have been in the ground of a couple of years. I've grown them in sandy soil, wood chips, and my horrible blue black clay. Seems like the sand is best but that is mainly because the wood chips form "inclusions" that are hard to clean out without breaking them. The first year in wood chips I also had a lot of problems with pill bugs burrowing into them. Since the wood chips have broken down more these problems seem to be getting better. The plants seemed to LOVE the wood chip diet though. I like the idea that if things got bad in the winter I could literally go out and dig up a bucket of food just about every day. It isn't like the average bad guy / looter is going to go and dig up all of my Jerusalem Artichokes. Most people would just see dead weeds. They also pair nicely with pecans and I live in an old pecan orchard. BTW, I love your channel. Regards.

[@notone4540]

I grow 5 different varieties and some don't flower at all. My best yielding variety is white and flowers early in august, unfortunately I have no idea what its called. I had planted a row of red tubers, fuseau rouge I think is the name, but one plant flowered early and gave a massive crop of white tubers which I kept growing haha. If you keep eating them regularly there will be no gas problem. Just some happy farts haha

[@flatsville1]

There are 30+ varieties under cultivation with a variety of flavors (piney/nutty) & tuber types (knobby/smooth.) The knobby are my least favorite & hardest to deal with for culinary purposes.

[@notone4540]

@@flatsville1 Yea the knobby ones are a pain to clean especially since i have heavy clay soil.

[@TrickyVickey]

I saw one guy in Ireland who grows 5 different varieties and he said the undigestible inulin turns to starch in a week or two if you lay them on a sunny sill or air cure on shelf in a green house. Also there is a bacteria that digests the inulin for you if you have bifido bacteria in your microbiome.

[@4beauty4food]

Id like to know more about this

[@QuesoCookies]

​@@4beauty4foodJerusalem artichokes store their sugars in inulin rather than starch, like potatoes. Human digestive systems are adapted to starch, so inulin is mostly indigestible to us. However, lactobacillus and bifidobacterium bacteria will happily digest it. Because the inulin bypasses our digestive systems, a lot of it ends up being available for our gut bacteria instead, which produce carbon dioxide and methane as a byproduct. This is what causes you to become gassy. Those bacteria also already exist in the tuber, though, so if you leave them to cure in a suitable environment, the bacteria will eat the inulin and do more off gassing outside your body than in it. The catch is that inulin is digested really quickly (hence so much and such sudden gas production in your body) which means chokes rot quickly. So you need to balance eating them late enough to avoid the inulin but early enough to avoid the rot. Alternatively, you can ferment them. This creates an environment where the lactobacillus eats the inulin and produces lactic acid as a byproduct, but the lactic acid concentration prevents the growth of the fructose-eating bacteria which causes the rot. So you get both inulin breakdown and preservation with fermentation.

[@chfire2004]

I found if left out of the ground they quickly loose moisture and get really soft like they are starting to rot.

[@LeaC816]

I was admiring how dark your soil has gotten when you started digging! I am considering planting these by my chicken yard this year, just for looks and for the birds, not for me to eat or mess with. Hoping to see baby pictures soon!!

[@charlenesmith2989]

Expect your chickens to hide in the canes and lay eggs in them!

[@pennyfenner1354]

I love Jerusalem artichokes! My favourite recipe is really easy - just slice and sauté in butter until they start to brown, then cook in chicken stock until soft, then blitz into a creamy soup. Chop red apple into matchsticks, dress with lemon juice, sprinkle on top of soup (apple and artichokes is one of those magic flavour combos). Squeeze some lemon juice over the soup too. If you want to be really fancy, grill some prawns (shrimp) or sea scallops to go on top. They will still make you fart, but they are actually very good for your gut as a pre-biotic. They feed your gut bacteria! I actually don't mind the fart factor. It's just me and my baby at home, and she doesn't mind so we're good...

[@douglasjones3930]

My mother just sliced them very thin and put them in salad. Reminded me of water chestnuts. I’ve been wanting to grow some just in her memory. Brought back memories just seeing the roots. Thanks!

[@victoriahattemar1019]

What a lovely way to remember your mom.❤

[@shelza33]

When you can't eat potatoes due to inflammation you grow the love artichokes I love love love love love love them

[@rehoboth_farm]

Since they are originally native to North America they grow well. I wouldn't call that "invasive". That would be endemic. Invasive is a curse word that big agra call anything that doesn't require their products to live. Heck, look at kudzu. Sounds like excellent goat food.

[@notone4540]

Well said!

[@gelwood99]

I read a post spouting the benefits of composting kudzu, it grows so fast and the roots or tubers are deep pulling up the good stuff so it made compost with an extra growth spurt. Personally, I have never lived on a property with it growing and never felt inspired to go wading into those wild thickets to harvest any to try. Too many things get classified as invasive, now it is the Bradford pear trees. What is next?

[@rehoboth_farm]

@@gelwood99 I watched one video on sericea lespedeza and they were talking about how it was great for deer, goats, etc. A natural de-wormer, nutritious, nitrogen fixing... Then I watched another video about how they were trying to irradiate it in Kansas and that the state would force you to spray it or they would take your land. NUTS! Plants, whatever kind, have uses. It is the job of people to figure them out. Some people are fixated on making giant lawns that look like putting greens which they choose to call "pasture" populated with emaciated looking bored cows that get fed out of a truck before being sent off to be fed corn at a feed lot to fatten them up. I call that stupid.

[@QuesoCookies]

Seriously? Kudzu? Maybe one of the most famous and overt examples of how one species can choke out entire ecosystems. That's the one you want to pick as an example of "invasive" being over generalized? Do you also think nuclear bombs are debatably weapons of mass destruction?

[@jensklutsch6366]

I just harvested some today! I personally think they taste very good. Quite a unique flavor. Almost like a cross between a water chestnut and a potato. Pretty good with some rosemary and some salt I found.

[@davidthegood]

They taste great.

[@TheHappyGardener]

I love ❤ 😍 💖 Jerusalem artichokes My wife doesn't....she calls them fart a jokes I.. like them raw in a salad . This is by far the hardest way to Digest So what I do is to pour myself a tall whiskey Nibble on my farted jokes And then I don't really give a crap who's upset by my farts or my gas

[@hillbilly24]

Have you tried hopniss also called American ground nut. They taste good dont mess up your stomach they grow well and are perennials. Im 100 miles north of you are so ang the grow well here

[@notone4540]

Good one also but. Jer. artichokes are the BEST health food for your gut microbiome. Just eat them regularly and the gas will normalise. Also remember the reason for the gas, it means your gut microbiome is very happily consuming the indigestible fiber which is very important. Inulin is one of many insoluble fibers that feed your microbiome but there really is none better. By feeding your microbiome, your microbiome will keep you healthy and disease free. I eat them almost daily instead of grains or potatoes and the gas normalised plus I need less sleep, don't get sick anymore and I don't need toilet paper anymore. PS. all I need to do is plant and harvest hahaha! Never give up on these holy babies!

[@vansgardens2304]

I’m with you on the manual labor, rest equals rust!!

[@titanlurch]

When I first discovered Farty chokes I bought a package from my grocer, cooked up all but one root which I planted in a 6 inch pot and left it out in the yard to freeze .We live just north of Montreal QC. The following spring the little guy sprouted so i decided on planting it in the ground. Several years later I was harvesting a couple of lbs. of these invasive,tasty and gas producing roots and giving some away. Not bad for free. They do very well next to the compost, growing over 8ft. tall and are the last plants to bloom in the garden. When harvesting I never get them all so they show up again the following spring .

[@Trailtotable]

Naive me Oh wow, there a survival food, I'll plant them in my tiny yard in town 3 years later me These damn fartichokes keep coming back and fall over onto the sidewalk

[@tomsensible3999]

I once partook of my newly harvested Jerusalem Artichokes. Before long, I thought I might be dying of terminal fart-itis. Maybe you can convert them into chicken meat?

[@AL-ob6rr]

Eat it with the dirt on straight out of the garden to get the right probiotics to digest them into your stomach. Otherwise boiled for a while with potatoes make a delicious mashed potato. Honestly tho, the best method to eat JA is turning them into bacon and eggs.

[@nostalgia_junkie]

....you not serious about the dirt right?

[@livesoutdoors1708]

Mmmmm diiiirt!😆

[@AL-ob6rr]

@@nostalgia_junkie no I am. Forgot where i read it, but since I've started doing it a few times a year I've had no problem "digesting" them.

[@klincecum]

I love any food that makes you fart. I guess I'm just juvenile.

[@b_uppy]

Gassy? You need to eat more probiotics, and pumpkin seeds are great for gas, too. Half a tablespoon does a lot. Jerusalem artichokes are good for diabetics An excellent prebiotic. Very good for you. The flowers are cheery in the fall. I like them raw. Have yet to cook them. So do the rodents.

[@notone4540]

Jer. artichokes are great for your health but pumpkin seeds are not food. Only use pumpkin seeds as medicine, if you eat pumpkin seeds too often they will damage your gut. Better use winter savory if you don't like gas but it also has some funny erection side effects hahaha

[@b_uppy]

@@notone4540 Normally I use the pumpkin seeds on brassica-based salads and the '1/2 tbls' amount is me eyeballing it. It does work well, though. Easy to maintain social acceptability. Checked WebMD and they gave no counter indications except to say that they are fatty...

[@TheNakidGardeners]

Mrs NG introduced me to these a few years ago. She used them as a mashed potato alternative. We heard you can slice them thin and fry them like chips. You stole my thunder by already knowing about fermenting them lol

[@deborahandrews9728]

Do y’all have a video on how you prepare them? Thank you!

[@TheNakidGardeners]

@@deborahandrews9728 yes, we made a video preparing soup with them and fermenting them in the same video because you only have a few days to preserve them before they will go bad.

[@deborahandrews9728]

@@TheNakidGardeners thank you! I’ll go look it up😀

[@FM-qm5xs]

Definitely cook them well and start with a tiny amount and work your way up. You gotta get your gut bacteria used to the high amount of prebiotics in them. At first your microbiome is gonna throw raging parties with the abundance of food you are giving them but they will settle down eventually.

[@robinlillian9471]

Definitely not for me, then. My microbiome throws too many raging parties, already. lol I can't take the histamine it makes. In a couple of years, I'm going to get chickens. Maybe they like sunchokes. You can't ever get rid of them, and it's free.

[@notone4540]

They are the BEST health food for your gut microbiome. Just eat them regularly and the gas will normalise. Also remember the reason for the gas, it means your gut microbiome is very happily consuming the indigestible fiber which is very important. Inulin is one of many insoluble fibers that feed your microbiome but there really is none better. By feeding your microbiome, your microbiome will keep you healthy and disease free. I eat them almost daily instead of grains or potatoes and the gas normalised plus I need less sleep, don't get sick anymore and I don't need toilet paper anymore. PS. all I need to do is plant and harvest hahaha! Never give up on these holy babies!

[@lesliejacobs1439]

Fiber is OVERRATED! Think about this..a exclusively breast fed human, ( 4-8 months at times)has perfectly adequate bowel movements.. allm3 of mine did..the Inuit natives in the far north..had very .title if any fiber for months..and were healthy..

[@notone4540]

@@lesliejacobs1439 You need more research buddy. The gut microbiome of a new born child is perfect for digesting the lactose in milk. Mothers milk contains the probiotics to colonize the gut of the child. Those bateria then need to be fed with insoluble fiber as the child grows. The Inuit were relatively healthy. But others had better health and longer lifespan. Generally those with agricultural diet would be the sickest. Today however everyone is sick with sugar.

[@candyfarnsworth238]

I add them to soups. Many foods cause gas. Oh, well

[@freelivingtennessee]

HOW FUNNY! I just harvested my first ones today!! Me and my daughter ate them raw. Yes we know they’re lovingly called fartichokes but we feel fine so far!!! They taste so good. And I think I’ll always grow them!

[@davidthegood]

RIP

[@kathleenebsen2659]

I have grown sunchokes for many years. The trick is to only eat a few at a time in soups and stews. The Ball Blue Book has a very good recipe to make sunchoke relish. My husband loves it and seems to cause no problems. I have a dedicated sunchoke bed because they will spread. I dig them up in the fall. I replant 10 tubers. I make the relish and add a few to paella, stews etc. Always tasty.

[@flatsville1]

Cooking them with vinegar water eliminated the "fartiness" to a substantail degree.

[@lornaschauseil9074]

I don't really have the problem, but I understand that they are also really good for detouring deer away from your veggies. Apparently a favorite of theirs if you have a deer problem. After all, they are only trying to survive as well. Where is the baby?????

[@jesserahimzadeh4298]

I ferment them and eat them as a side to other dishes. No gas issues.

[@wrapsbyrachel5571]

I boil them and mash them with potatoes -- about a 1 Jerusalem artichokes to 4 parts potato. This reduces the carbs by adding resistant starches to the mashed potatoes and is more "diabetic friendly". I've done up to a 1 to 3 ratio, more than that and it is too much gas for me... but 1-4 or 1-3 works fine. And it gives a nice texture and taste to the mash.

[@noah786]

I didn’t have a problem eating them just boiled. They will most definitely come back stronger next year. Better yield.

[@asqirl8425]

I did plant them in the Evergreen State college apartments way back when no one could make a garden outside Coopers Glenn. I told the management they were sunflowers. I should go and see what happened. Biochar is a great way to reduce fire hazard in a compost closed loop system with yer biomass.

[@BlacknessWirefly]

I heard sunchoke intolerance was a genetic thing affecting about 50% of people. So like asparagus pee it comes down to genetics. Some people can do it and some can't.

[@pavlovssheep5548]

cold weather is said to makes them more digestible triggers them to convert inulin to fructose , maybe keep in damp sand some place cold .

[@CC-np8bw]

I'm going to try them in the spring I heard that you need to Boil them for at least 25 minutes to kill the enzyme that causes gas but I don't know.

[@bluecreek6036]

I like them shredded like cheese in my salad I mix half-and-half with my potatoes for mashed potatoes I never tried that with my hash browns but I think I will I was told the gas comes from eating them while the plant is still green I never had gas from them so I think I'll try some next year when the plants are still green to see if it's true

[@joedefazio1464]

The squirrel and chipmunks love them where I live them t. They dug them up. Grow some in a bucket didn't get very many

[@LB-vl3qn]

I've never tried it, but I have heard that boiling Jerusalem artichokes in a half and half mixture of water and vinegar makes them easy on the gut. Like I said, I haven't tried it but I heard about it on another survival channel. So... no baby? Still? Bless Rachel's heart... ~ Lisa

[@user-jc2ez6ig5z]

You should do a project farm style experiment where you use the sunchoke deflatulence methods in the comments and record the fart count/severity for each family member. Entertaining video idea haha. Get audio for the control variable hahaha

[@davidthegood]

No

[@user-jc2ez6ig5z]

@@davidthegood sorry that I disappoint you with bad ideas.

[@kristenadams2984]

@@davidthegood 🤣

[@walterflanamonk4734]

Researching the gas tater I found an article about using an acid like vinegar or lemon juice to soak them in. That got me to thinking maybe soak them in milk maybe even boil them in the milk and then mash them up like real Tatars. Just a though. Milk is a acid.

[@DustySplinters]

Have not dug up my 25 plants, cut them back after first frost and just left them in the ground. I may try a few before Spring. Thinking of grating and adding to mashed potatoes. Also want to try either slicing and dehydrating to add to soups or stews or even to powder and use a a seasoning. Looking forward to reading what others use them for.

[@blaineclark]

One of my favorites is a 50:50 mix of mashed 'chokes and mashed potatoes with a dab of garlic butter. I've dehydrated raw chips and made flour. It's heavy like Buckwheat flour, best mixed no more than 1/4 with other flours. It's also a decent thickener. I make wine from tuber broth after boiling them. Just broth, sugar and a few raisins for natural fruit yeast. I think I'll boil and mash a batch, dehydrate it and see if it makes instant mashed 'choke flakes. It should.

[@squiggyflop]

I don't understand. I ate roasted sunchokes yesterday from the garden. Digestion is going well for me. Honestly, you just gotta cook them until the inside is soft. No fermentation needed. It is no more farty than cauliflower.

[@davidthegood]

I'm glad they didn't mess you up!

[@TheMontverdetilly]

Wow! your soil is much improved since last year. I Love the video's and your family too. Merry Christmas to you all.

[@davidthegood]

Merry Christmas!

[@coramoran5804]

Also as some handy extras, if dry the canes out (harvesting while still green) & get yourself some free bamboo canes :) Edibility-wise I slow roast them in the oven for 90 mind in a low heat, nicely breaks down the inulin

[@patsanzone8019]

In Vermont I usually dig them in the fall before the ground freezes and put them into buckets with soil in the shed. I just thaw out a bucket if I decide I want to ruin a good nights sleep. They make the best silkiest soup . Jr roots and leeks yummy.

[@patsanzone8019]

I wouldn't plant them everywhere however. Can't get rid of the bastards . Mine are at the edge of the meadow. ( and everywhere that I can't get rid of.)

[@Groucho_Marxist_ASMR]

I grow them to use as a prebiotic, not food, really. One large container gives me all I need. 1 tsp a day dry powder.

[@michelifig6356]

How do you prepare them for powdering?

[@donaldseitz5292]

I grew these and dried them and made them into flour for a company to process further into noddles for the diabetic folks.

[@blaineclark]

I make flour with mine, haven't tried making noodles.

[@slaplapdog]

I made a dish of jchokes,Chinese yam and leeks,drizzled in oil and salt and roasted. No gut issues. The greens make great hay, rabbits love them. I have read one account that sprouting them under an opaque bucket will create an edible shoot not unlike white asparagus. My only real issue with them is the difficulty in cleaning them, but there are some varieties that are smoother.

[@kl-br6bh]

I drilled holes in a five gallon bucket. I use it to rinse all root vegetables, including sunchokes. Just hose those puppies down using the "jet" setting, and the dirt drains out with the water.

[@davehimlin2374]

ADVICE : My grandma used to dig them up, clean them off...then put them in a big bowl of water, in the fridge, and let them sit for 3-7 days. This allowed them to lose their gassy nature and it kept them moist. TRY IT...AND LET ME KNOW IF IT WORKS FOR YOU !

[@davidkea1607]

If you steam roast them for a couple of days they caramelize and turn to sugar. I poured some water in a crockpot and set a Pyrex bowl full of sunchokes down into it so the water was on the outside of the bowl. This basically steam roasted them. The tubers turn brown over time and get very sweet, just like caramelized onions. Very tasty and the chickens devoured them very quickly. In a grid down situation you could boil a pot of them over fire, pour out the hot water, keep them covered, place them in an insulated box, and let them steam roast that way. This is a very useful plant in a survival situation. I really like the idea of growing them for animal feed.

[@babetteisinthegarden6920]

David one thing I do is for 5 or 6 days I will eat a steamed piece about the size of a golf ball peeled of course and then after that I can eat all I want and I have an excellent recipe for marinated Jerusalem artichokes and Adding a pinch of asafoetida, or hing, to the artichokes as they are sweating will greatly reduce flatulence. MARINATED JERUSALEM ARTICHOKES Steam 1Lb. JERUSALEM ARTICHOKES over 2 cups water and ½ cup Tarragon vinegar Until tinder -cool- Mix 3 Crushed cloves Garlic 1-teaspoon salt 1-cup rice vinegar-garlic flavor ¼ cup oil ½ teaspoon garlic powder 1 ½ Tablespoon minced parsley Mix together oil- rice vinegar- Garlic- garlic powder-and parsley. Add cooled, peeled and chopped JERUSALEM ARTICHOKES, cover and refrigerate. Better on the second day, Keep in refrigerator. Stir occasionally

[@geoffshelley2427]

These were taken to Europe after Columbus came to the Americas. The Jerusalem part of the name is thought to be a misnomer from the Italian words "gira sole" which means to turn toward the sun, which is what the flowers do, follow the sun (as many sunflowers do).

[@donteatthefoxgloves377]

Well it’s not like they travel forty feet a year and tip root along the way like blackberries, buttercups and bindweed. Or several feet underground in all directions like comfrey and horseradish.

[@blaineclark]

I had one variety that spread well over 4' from the crown each season. They were a bear to keep contained. My other two varieties only spread around 12" to 16" for one and around 24" for the other.

[@jeffskinner1226]

Apparently if you slow cook these roots long enough it carmelizes the carbs moreso into Fructose which makes them much more digestable and subsequently tastier.

[@sykoben]

love em, if you boil em for 8 minutes it breaks down the inulin which is the indigestible part, then you can fry them like a potato and it barely gives you any gas . they taste especially good fried in butter with some salt and pepper and rosemary and garlic, you can also just combine them with potatoes when making mashed potatoes, which I also love doing with rutabega aswell. compared to potatoes these are far more nutrient dense,with much lower calories as these contain inulin instead of starch. , I like to use them as a companion plant for tomatoes as once they are tall and thick enough you can defoliate the bottoms and use them as a pole for the tomatoes to grow up on. and they also produce a good amount of biomass to mulch over your garden each year. I might have to make a second greenhouse in the next couple years as I planted these in one section of my greenhouse, and I expect they will take over the rest of it at some point soon. They took way better in there than they did in the landscape, but will continue planting them into the landscape with the yields from the greenhouse. good call feeding them to animals .

[@WatchThisSpaceMedia]

I thought it was going to be about Zucchini's also how would you harvest Jeresalem Artichokes in a no dig garden

[@blaineclark]

I go through in the fall pulling them by hand. The white skinned very knobby ones mostly come right up. The red skinned mini sweet potato looking type don't come up so easy, just a couple per stalk pull up. In the spring I go through with a sod fork and get at least as many if not more of the knobby ones. The red ones give me oodles more when I dig. For best production 'chokes rely on their own special fungus to help them break down soil. Fungus is broken up but not harmed by digging, it's actually stimulated, and the earthworms ... they love the 'choke patches.

[@gregorys447]

My favorite way to prepare them is sautéed with garlic and finished with fresh lemon juice.

[@ramtharthegreat]

I planted some jerusalem artichokes about 5 years ago in some scrubby areas of my property. Hearing about how invasive they are, I thought I would have mounds and mounds of them, just waiting for me in the apocalypse. They failed to spread as I thought they would, so I dug some up the other day, planning to replant some in areas where they would receive more care from me. I was surprised to find how few there were, and how small. Roasted some with some of my red potatoes, turnips, onions, and garlic. They were by far the worst part of the meal, I found no reason to re plant any. Perhaps after another 5 years we will be in a full apocalypse and I will find more reason to try them again.

[@trumpetingangel]

Try a different variety. In decent soil, they are mad productive!

[@blaineclark]

Make sure they're in full sun too. Shade stunts them severely. Also, only harvest after the greens have fully died and dried. That's when the nutrients drain into the tubers making them larger and tastier.

[@darilekron4590]

They contain inulin which is a prebiotic that supports probiotics in your intestines (gut biome). You just need to start with small amount until your gut gets used to it.

[@sylviafarley5132]

Mine are smaller, pretty border flowers, yeilding lots of potato sized tubers we called fartichokes and made a"wind proof soup" with dried peas and ham. They contain inulin instead of starch . We stored them in buckets of sawdust, like carrots. A few, grated and used raw for kimchi, are not a problem and taste smokey. They thrive in Spain as well as they did in UK

[@pauliewalnuts2007]

Hi David, Excellent video. We ferment these chokes. Regular Brine solution over Sunchokes, pickling Cucumbers, baby carrots, Cauliflower broken in chunks, garlic and dill. Let it ferment for 2-3 weeks and try them, ear them when you like the taste and texture. Sooner would be crunchier, and if you wait longer they get a little softer.

[@cclongboards]

Every time I dig one up the soil around them is absolutely gorgeous. They are a weed in my garden and I only care when the grow strait up next to a big transplant.

[@baneverything5580]

Impossible to grow in Louisiana. Expensive mistake 478...

[@christyhughes6632]

Do not stop. Do not stop squatting, standing, kneeling, turning, twisting, walking, skipping, or running. You wanna "stop" something? Stop sitting. It's not even a natural position for us🤪 Of course be mindful of body mechanics🤔

[@kathleensanderson3082]

Before I even clicked on this video, my (severely mentally handicapped) daughter happily said, "Good! Garden!" She sings along with the music you play at the end of the videos, too. I thought maybe you guys were having a baby today!

[@davidthegood]

Aw, that is awesome. No baby yet!

[@kathleensanderson3082]

I've never seen Jerusalem artichoke roots that looked like that. Do you know what kind you have?

[@oneperson5760]

This is a joyful channel and she gets it.

[@observationistdave]

That soil looks amazing. Well done, Sir. Annd... what do you have against marmoset poop?😅

[@dabeav1317]

Nuttin like an O.G. Vegetable Gardening Rapper growing Jerusalem Fartachokes

[@GypsyBrokenwings]

There was someone in WA state who grew them to make bio fuel.

[@robertacattan3449]

They don't bother me... Wash real well trim off some of the skin and those little knots, dice it up make a soup onion garlic your favorite herbs... Whatever else you want.. yam...

[@wallsgallery]

Maybe France has a radically different strain, but those things are sold in the market, taste delish with a simple boil and butter salt pepper. No gas problems. And im talking about a house of 6 people eating them. Haven’t planted in my garden in WV but intend to. If these are the fartichoke strain, I have friends w pigs. Thanks for the vid. Haven’t seen you for a while. Another change of geography.

[@notone4540]

I eat them almost everyday through winter. And only had some gas probs in the first week. You just eat and adjust to the food. I'm in Belgium by the way. They healed me really! No more diarrhea since I eat these woohoo!

[@Hhaahland4]

I love the taste, hate the after effects, kept myself awake all night lol. I managed to keep my ‘Fartichokes’ for months in the fridge. I put them unwashed in a large plastic container with thick paper towel on bottom and over the top. Almost as good as the day I harvested them. Just replanted many of them and they are regrowing.

[@nickkitchener6155]

David... Boil them in acid! Any acid. And it doesn't have to be a battery acid dissolve-a-body strength either. You can add vinegar, or lemon juice, or citric acid crystals, or battery acid if you insist. Either way, after about 40 to 60 minutes boiling, the farty long chain carbs are converted to sugars, and you'll be complaining that these things are too sweet.

[@SavedTraveler-1975]

Not sure exactly what your talking about here. The inulin that could cause digestive upset is a thing. With an easy search you find that they're actually very nutritious. These things are considered a delicacy, top chefs use them. Choke soup, and mash are amazing.

[@mgm2008]

Wow, you should really have your back looked at! It is making horrible noises!!! 😄🤣😂😁🤪😜😬

[@kyleperik9087]

I think moderation is key, and I've heard boiling can help break down the inulin at least partially. I really have enjoyed them boiled, then blended in with creamy butternut squash soup. Boiled then roasted is really good too as long as you don't boil it too long.

[@DGoodrich]

Well, sir. I love that you hate them, and hate that you love them. UNSUBSCRIBE!

[@leehiller2489]

Buy some Beano, take a lozenge prior to eating. It puts the right stuff in your gut to digest them properly without gas. Eat them once or twice a week and you will keep your new biome buddies.

[@Laceykat66]

They seem to be somewhat of a "demon" plant. Several sources I have tried cannot ship them to California. Johnny's Select Seed does not seem to have them at all under any of their common names. I am not sure why.

[@milobem4458]

Don't diss marmoset droppings without trying at least. They do wonder to your hairline and backspine.

[@nancysalerno7036]

I had them in a trendy restaurant. Was I ever in for a surprise later. I like what you said about use it or lose it. There are more and more ads for shoes you can slip into without bending over. It’s ok for disabled and elderly I guess but encourages lazy habits.

[@mousiebrown1747]

I suspected that was gonna be Jerusalem artichoke from the start. I’ve some on order for spring. Uh… I’ll call tomorrow and cancel the order if I can…..

[@oneperson5760]

I loved the flowers all summer. Ill plant them in the corner of the fence where the mower cant get.

[@darilekron4590]

They taste great raw and are good in stir fry or sauteed with onions and mushrooms.

[@jodibellamy2713]

Funny video. Has the new baby been born? How's the Mrs? 👶👩‍🍼

[@lynnjasmine3216]

Wow! The soil is so much better! 100% agree about the movement!

[@pod11th31]

Digestive problems must depend on person, becouse i have 0 problems from them ( and my parents eating same roots prepared the same fart alot),

[@mclovin2232]

Fartichokes

[@christinechapman9764]

Seriously... that intro, I hit subscribe before he even said a word.

[@Emundas455]

That intro! A MANS man! No wonder you have so many children!

[@forgottennpc7718]

Soak them over night in vinegar then boil them. Didn't have a problem with them after that (really did before tho).

[@dsa2591]

Yeah, mine didn't have huge clumps like those, they had some small clumps close to the stalk, then a lot more that were spread out on long, stringy roots around the plant. I always pickle mine or make chow-chow from them. Maybe try that? ETA I always broke mine apart, let them callus over for a day, then planted them one at a time in a row.

[@notone4540]

Yea you can cut them in many pieces, as long as they have an eye they will grow. I started growing them like that. But now I have so many that I plant whole tubers.

[@blaineclark]

Hmm. We can most of our fall harvest as pickles and relishes. Going to add chow-chow to the mix.

[@walterflanamonk4734]

I call them Gas taters!

[@veronikaspence3911]

Hate them but they make great windbreaks and loads of mulch during hot summers

[@johnbelcher7955]

Feed them to the animals and eat the animals 😃

[@c.j.rogers2422]

But...but...BUT... the animals will pass gas and kill the planet! OOOooooohhh.....🙄

[@johnbelcher7955]

Or you couldn't the plants decompose and they would release the same gases!@@c.j.rogers2422

[@LIMABN]

I grew up in the midwest so I call the sunchokes my 'sod busters'. Yes, I am aware that breaking up the prairie contributed to the dirty thirties, I've got family history....I don't grow them to eat.. but for 10+ plus years I've used them to help break up the soil for any new shrubs / trees I'm going to plant, any new garden beds that need soil softened over the winter for spring planting. Then I dig them up, replant the tubers, let the fibrous 5+' stalk.s dry and run through my chipper for mulch, compost... Or use it for a tomato or cucumber support. Here in the Northwest Montana, numerous deer eat the sunflower heads and keep it from going to seed. Inside my fenced backyard I let them bloom for the pollinators then clip the flower off. Winner self-propogating plant for me!

[@davidthegood]

That is a good idea.

[@jaxemay7027]

Do you do anything with your Dock?? Great medicine!

[@auroramarie2463]

Do I hear correctly a little Rob Zombie influence in the opening song?

[@TheSwaffordHomestead]

Im going to plant them for the first time in 2022!

[@standstrongforgodandcountr4329]

Love ya brother, but quoting Michelle Obama? just sayin..🤔🤔Still love ya brother 👍👍God Bless you all and thank you for taking the time to share your outstanding content and slammin music vids😎😎 Love the rap intro...

[@davidthegood]

Don't you mean Michael?