table of contents
- Best harvest time
- Harvest Jerusalem artichoke
- Store Jerusalem artichokes
- Freezing the tuber
- frequently asked Questions
Jerusalem artichoke (Helianthus tuberosus) is a beautifully flowering perennial perennial. Your tubers are harvested from autumn and are considered very healthy and tasty. With our tips you can harvest and store Jerusalem artichokes - very easily.
In a nutshell
- Harvest from autumn and throughout winter
- as with potatoes: pull tubers out of the ground or dig up
- Short shelf life: can be kept in the refrigerator for a maximum of two weeks
- Shelf life 3 months: covered with sand in a dark cellar
- freezing also possible
Best harvest time
The main harvest time of Jerusalem artichoke begins as soon as the above-ground parts of the plant die off. In this way, the plant prepares for hibernation by drawing all the nutrients stored in the stems and leaves into the tubers. In the next spring, the new shoots will sprout from it, unless you have harvested the tubers beforehand. Depending on the variety and flowering time, the harvest time begins at the end of August, whereby you can always dig up the healthy tubers freshly in frost-free soil throughout the winter. Since Jerusalem artichoke can only be stored for a short time, you should only harvest as much as you need anyway - the winter vegetables are guaranteed to stay fresh in the ground until spring. However, it tastes best in autumn, when the tubers are still plump and crunchy.
Tip: In principle, Jerusalem artichokes can be harvested all year round, but you should only refrain from doing so in summer. At this point, the tubers are wrinkled and have little taste.
Harvest Jerusalem artichoke
Jerusalem artichoke harvest like potatoesby pulling the tubers out of the ground by the stem. You can cut off the dead plant stems beforehand and then proceed as follows:
- Use a spade or digging fork
- approx. Pierce the soil 20 centimeters from the stem
- Loosen the soil using leverage
- Collect tubers out
The dried up stems can be chopped up and, provided the parts of the plant are free from contagious diseases, used as mulch.
Tip: Plant the small tubers approx. Back into the ground 15 centimeters deep so that you can also harvest Jerusalem artichoke next year. You should replant one or two tubers per stem.
Store Jerusalem artichokes
Since Jerusalem artichoke can only be stored for a short time, you should always remove the tubers from the ground as needed. Unless the earth is frozen, you can always harvest fresh vegetables throughout the winter. If this is not possible or not desired, the best storage option is this:
- Do not wash or brush excavated tubers
- in a box (e.g. B. Wooden box)
- cover with sand
- put in a dark and cool place (e.g. B. Basement, cellar)
This way, Jerusalem artichoke will keep for about three months. In the vegetable compartment of the refrigerator, however, the delicious tubers can only be stored for a maximum of two weeks.
Freezing the tuber
You can also freeze fresh Jerusalem artichoke and make it durable. It works very simply:
- Harvest and wash tubers
- Thoroughly clean with a vegetable brush
- peeling is not absolutely necessary
- Cut into small pieces or leave whole
- Blanch for a few seconds in boiling, lightly salted water
- Quench with cold water
- dry thoroughly
- Place in a freezer bag or freezer safe container
- Close tightly and freeze immediately
If you freeze the Jerusalem artichoke, it can be kept in the freezer for up to a year. Blanching is not absolutely necessary, but recommended. You can also process the tubers into puree and freeze it.
Tip: Jerusalem artichoke chips, which can also be stored for a few weeks, are delicious: cut them Washed and brushed tubers into thin slices and dry them in the oven or in Dehydrators.
frequently asked Questions
In contrast to potatoes, Jerusalem artichoke is hardy and can therefore easily be left outside throughout the winter. In any case, remaining in the ground is the best way to store Jerusalem artichokes. This will keep the tubers fresh until spring.
Jerusalem artichoke is no longer good if the tuber feels soft and / or mushy. When that happens, the putrefaction process has already started and you should no longer eat the vegetables. Green or dark colored spots or dots are also an indication that the tubers are no longer fresh. However, you can simply cut these out as long as the tubers are otherwise firm.
Jerusalem artichokes cannot be stored for so long because their skin is very thin. But this also means that you don't necessarily have to peel the tubers: Wash them thoroughly and clean them with a vegetable brush. You should only cut out dark or green areas. If you do want to peel the tubers, the best way to do this is to cook them.
