The Jerusalem artichoke (Helianthus tuberosus), despite its confusing common name, is neither an artichoke nor is it a native of the Holy City. Also known as sunroot, sunchoke, earth apple or topinambur, this oft overlooked treat is a species of sunflower indigenous to the eastern and southern United States. The plant is primarily cultivated for its tuber, which was described by French explorer Samuel de Champlain as having a taste similar to that of artichokes. It is additionally cultivated for its fructose.

Native Americans grew the dietary staple long before the Europeans reached the continent and passed on their knowledge to the colonists who in turn took the root back home where it was named Topinambur, the French word for tuber.

Sometimes considered to be a weed, Jerusalem artichokes are easy to cultivate as even a small piece of tuber will grow, however it is important to dig up and replant the tubers in fertile soil every few years or the quality of the edible portions of the plant will degrade.

With a slightly sweet, nutty flavor and a consistency similar to potatoes the North American tuber has won a place in the heart of many a chef and home cook alike and was named “best soup vegetable” during the 2002 Nice Festival for the Heritage of French cuisine.

The vegetable is high in inulin, which according to antidotal evidence can help moderate blood sugar levels. While it can cause mild gastric distress for some the tubers also boast a whopping 650 mg of potassium per 1 cup serving, as well as, being high in iron. Jerusalem artichokes further contain significant amounts of niacin, thiamine, phosphorus and copper along with 10-12 % of the US RDA of fiber.

Vaguely resembling a ginger root, the tubers can be slightly intimidating to the uninitiated with its gnarly bumps and notches. When selecting your tubers find the ones with minimal knobs and store in a cool dry place. Just before using scrub them clean and cut off any big bumps. The peel is packed with nutrients and completely edible, however if you wish to peel them you may. Like apples they will discolor quickly once peeled, so place them in a bowl of acidulated water. ( Water with a few drops of lemon juice or vinegar – the acid keeps fruits/veggies from turning colors).

Jerusalem Artichokes can be prepared any way that you would cook potatoes. Due to the carbohydrate content the tubers will get slightly mushy if boiled, however they hold up beautifully when steamed or roasted. Because of its mild flavorings it works well with squash, apples and other tubers for soups and casseroles. When thinly sliced it also makes a delicious raw addition to your favorite salad greens.