Jerusalem Artichoke

Description

An unusual root vegetable related to the sunflowers. Tall and majestic, almost good enough to grow as a flower, these nobbly tubers have white flesh which is nutty, sweet and crunchy – a good source of iron. They can be cooked in much the same way as Potatoes or Parsnips,excellent roasted, sautéed or pureed. Best eaten from November to March and dug when needed. A perennial plant that will spread and come every year.