The Family Kitchen Gardener (1856)/Jerusalem Artichoke
JERUSALEM ARTICHOKE.
Heliánthus Tuberòsus.—Poire de Terre, Fr.—Erde Apfel, Ger.
The tuberous-rooted Sunflower, as the name implies, is a native of South America, and has been cultivated for two centuries. Like many other new vegetables, when first introduced, it was extolled extravagantly. It was baked in pies, with dates, ginger, raisins, &c.; and of course amalgamated with such good things that it could not taste indifferently. When boiled in the simple way of Potatoes, however, they will not form a very palatable dish. The modern way of serving them up, is to boil them till they become tender, when, after being peeled and stewed with butter and wine, they are considered pleasant, and taste similar to the true Artichoke. They are not so good as Potatoes, but, as a crop for feeding hogs or cattle, they are more productive.
Culture.—They are propagated and planted in the same manner as the Potatoe, any time in March, and will grow in any soil, even under trees. They are best fresh planted every year, and require good, light ground. The stems grow to eight or ten feet high, and have the appearance of the Sunflower. They are in use from October to April. Any time in November, a quantity may be lifted and packed away in sand or earth, for Winter use or cover the ground with rough litter, to keep out severe frost, and they can be lifted as required. The frost does not injure the tubers.