Sunchoke

Sunchoke, commonly known as Jerusalem artichoke (*Helianthus tuberosus*), is a perennial plant native to eastern North America. It belongs to the Asteraceae family, which also includes sunflowers, and is known for its edible tubers that grow underground. The plant is often confused with true artichokes but is unrelated to them botanically.

The sunchoke plant produces large, bright yellow flowers similar to sunflowers, which bloom from late summer to early autumn. Its leaves are broad and lobed, resembling those of a sunflower. The tubers, which form on the plant’s roots, are rough-skinned and can vary in size and shape, typically resembling small potatoes.

Sunchokes are a nutritious food source, rich in dietary fiber, potassium, and vitamin B6. They are also low in calories and contain inulin, a type of prebiotic fiber that supports gut health. Historically, Indigenous peoples of North America cultivated and consumed sunchokes as a staple food. European settlers later adopted the plant, though it was sometimes considered a weed due to its aggressive growth and tendency to spread.

The tubers have a slightly sweet, nutty flavor with a texture similar to a water chestnut or artichoke heart. They are commonly boiled, roasted, or used in soups and salads. However, sunchokes contain fructans, a type of carbohydrate that can cause digestive discomfort in some individuals, particularly those with irritable bowel syndrome.

Sunchokes are easy to grow in well-drained soil and prefer full sun. They thrive in temperate climates and can regrow from small pieces of tuber left in the soil, making them a hardy and resilient crop. While often dismissed as a novelty or foraged food, sunchokes remain a valuable and underutilized plant with both culinary and ecological benefits.