Jerusalem artichoke: properties and cooking tips

Jerusalem artichoke is an incredibly useful vegetable, which is absolutely uncaptitious in cultivation; it grows even in areas of high risk farming - in the Urals, in Siberia, in northern Russia. However, many gardeners are skeptical of Jerusalem artichoke only because the fruits are difficult to clean and store. But all this is minor compared to how tasty, and most importantly, a vegetable will be useful in treating virtually all diseases of the body.

Jerusalem artichoke is a perennial herbaceous tuber plant of the genus Sunflower. Also, the vegetable is called “ground pear”, “sun root”, “Canadian potato”, “boulevard”, “drumol”. Another name, which was attached to the Jerusalem artichoke in Europe, - "Jerusalem artichoke." So he called the discoverer Samuel de Champlain. In his diary he wrote that an unknown vegetable resembles an artichoke in its taste.

In Europe, they knew about topinambour only at the beginning of the 17th century. According to the legend, the slave traders brought the plant to the Old World, and the Jerusalem artichoke fed Indian slaves in galleys with a Jerusalem artichoke. It is believed that the root crop is obliged by its name to the Brazilian Tupinambus tribe. In Chile, Jerusalem artichoke grows every self-respecting mistress, from time immemorial to the present day the plant is cultivated everywhere, as in Russia, potatoes. Jerusalem artichoke is also called the Bolivian vegetable crop.

In Kazakhstan, another name was attached to the topinamburu - “Chinese potato”, as the vegetable came to this country from Celestial. In Ukraine, where the plant was brought in the 19th century through Romania, this root crop is called turnip.

Jerusalem artichoke is not that unpretentious, it is practically non-killing, it easily tolerates both drought and heavy rains (if there is a good drainage system in the garden), it gets along perfectly next to other cultures. Unlike potatoes, it does not need spuding and feeding, the earthen pear itself displaces any weeds, aphids and mites are indifferent to it. The only thing that this root crop does not tolerate is flooding. For a root crop, the soil is destructive where water stagnates for a long time. Watering the plant is only during a prolonged drought and only after sunset, so as not to burn the tubers. In Russia, the root for a long and happy life is enough rain. You can plant a Jerusalem artichoke on the balcony, in the winter it will not freeze, in the summer it will not dry out and for a few months a year it will please the hosts with flowers.

The plant reaches a height of three to four meters (in Russia - 1.5-2 m). Thin, but durable stem withstands wind gusts up to 25 meters per second, the leaves are ovate, rough, with jagged edges.

Tubers of artichoke elongated, knotty, color depends on the variety (there are yellowish, pink, purple, brown and even red), easily tolerate Russian frosts, they can even winter in the soil, without losing the healing properties. Tuber weight - from 30 to 110 grams.

Flowering plant starts late - in August. From far away, Jerusalem artichoke can even be confused with a sunflower, their yellow baskets are very similar, although the flowers of the earthen pear are twice as small in diameter - only 6-10 cm.

Jerusalem artichoke tolerates drought well, in friable and crumbly soil the roots grow horizontally by 4-4.5 meters, in depth - by 1.5 meters. At one place the vegetable can grow up to 30-40 years, but a good harvest only gives in the first 5 years of life, then the tubers become shallow. On average, one bush gives two buckets of a crop. Best of all, Jerusalem artichoke grows in the beds where potatoes, cabbage and cucumbers lived before it. But in place of the sunflower this root crop should not be planted - its predecessor has already taken all the nutrients from the soil.

Externally, the root of Jerusalem artichoke resembles ginger (the same knotty). Its taste is quite specific - something in between a sweetish potato, turnip, asparagus and mushrooms.Vegetables are consumed raw, boiled, fried, stewed, from this root crop they also prepare sweet dishes and drinks, decoctions are actively used for the prevention and treatment of many diseases and even for rejuvenating procedures.

Homeland of Jerusalem artichoke is considered to be North America. Over the ocean, this root grows wild in large areas. It is especially popular in the northeastern states of the United States and in Canada. In Russia, the Jerusalem artichoke is not widely spread, it grows mainly in the European part of the country on household plots. Despite the fact that our country became acquainted with vegetables three hundred years ago, they began to actively grow and cultivate plants only after the revolution - in the 20s of the last century. Many gardeners dislike this root, because the tubers are difficult to preserve until spring, they need to be eaten immediately. Therefore, often in the garden you can find only 2-3 bush.

Some planted Jerusalem artichoke exclusively as an ornamental plant (although cut flowers in a vase do not stand for a long time, they wither for a few hours) or as food for livestock. In some European countries, Jerusalem artichoke is considered a weed (as in Russia - hogweed), because it grows along roads and in wastelands, capturing more and more new areas every year. When a vegetable grows heavily, it is difficult to destroy.

Scientists have about 300 varieties and artichoke hybrids. In Russia, only two varieties are common - "Skorospelka" and "Interest". The "early growth" has time to ripen within a short and cool Russian summer, the harvest can be harvested by early October. "Interest" is suitable only for the southern part of the country, since the fruits ripen only in November, although the yield of this variety is twice as high as that of Skorospelki. On the industrial scale, Jerusalem artichokes are not grown, it is rare to find it on the shelves of the shops, but it can be purchased from the grannies of the gardeners at a quite affordable price.

In the middle lane and in the north, Jerusalem artichoke multiplies only by tubers, because the seeds simply do not have time to ripen. Plant this crop earlier than potatoes - as soon as the snow melts, usually in late April. Plant topinambur can be in the fall. The plant tolerates the Russian winter well and withstands temperatures up to 40 degrees. With the onset of the first frost, the upper part of the stem can be cut off, which will not affect the yield, because in the spring the stem will grow again.

Useful properties of Jerusalem artichoke is difficult to overestimate. In the composition you can find almost the entire periodic table, a whole bunch of vitamins and macronutrients - beta-carotene, vitamins A, E, PP, thiamine, pyridoxine, riboflavin, folic and ascorbic acids, phosphorus, calcium, potassium, magnesium, sodium, sulfur and chlorine. And this is not a complete list. The root vegetable is rich in microelements, and it contains iodine, boron, aluminum, fluorine, zinc, manganese, copper and cobalt. Jerusalem artichoke is rich in iron, the content of this element in it is almost 4 times more than in carrots, potatoes and turnips, so the earth pear is used in the treatment of iron deficiency anemia. Tubers of Jerusalem artichoke are rich in inulin, vegetable proteins, organic acids, pectin substances, fiber.

Caloric content of topinambur per 100 g of the product is 72 kcal.

• carbohydrates - 16%;
• protein - 3%;
• fiber - 2.4%.

The Jerusalem artichoke has a positive effect on almost all body systems. In folk medicine, this is a rare case when the whole plant has healing properties, from the top to the tips of the leaves and roots.

Regular consumption of Jerusalem artichoke dishes helps to dissolve intravascular blood clots, strengthen the walls of blood vessels and heart muscle, blood pressure returns to normal. A decoction of Jerusalem artichoke is advised to take for toning, improvement of health during coronary heart disease, hypertension, tachycardia and atherosclerosis, as well as to reduce cholesterol and blood sugar.The main enemies of pensioners - heart attacks and strokes - also retreat before the Jerusalem artichoke.

Jerusalem artichoke normalizes the body's water balance, helps the kidneys remove excess fluid and toxins, relieves edema (as soon as excess fluid leaves the body, weight is reduced, therefore, it is recommended to use Jerusalem artichoke for obesity). Vegetable is useful for maintaining acid-base balance. Juice and syrup of Jerusalem artichoke help with the intoxication of the body, with severe poisoning and overeating, in the fight against dysbiosis, heartburn, chronic constipation. Jerusalem artichoke root also has an anti-inflammatory effect - relieves abdominal pain, helps with nausea, vomiting, increases the resistance of the digestive organs to viral infections, prevents parasites from entering the gastrointestinal tract, helps the body recover after taking antibiotics. Drugs that contain Jerusalem artichoke are prescribed in the treatment of liver cirrhosis and hepatitis C. In contrast to potatoes, Jerusalem artichoke does not leave a feeling of heaviness after eating.

A large amount of calcium, which is contained in the Jerusalem artichoke, contributes to the strengthening, growth and development of bones, prevents the deposition of salts on the joints. Jerusalem artichoke is also recommended for the treatment of rickets, arthritis and osteochondrosis. Regular eating of earthenware pears delays the age-related changes of the bones, “delays” aging and destruction, helps to maintain the elasticity and mobility of the joints.

Jerusalem artichoke accelerates the formation of red blood cells, provides an uninterrupted synthesis of thyroid hormones. As a prevention, decoction of Jerusalem artichoke root is used to improve vision and increase immunity in general. Doctors advise to include in the ration of topinambur dishes to residents of large industrial cities with unfavorable environmental conditions. Vegetable neutralizes the effects of harmful substances and removes heavy metals from the body, so drink Jerusalem artichoke juice is advised to prevent the formation of cancerous tumors. Topinambur is especially useful in the period of exacerbation of chronic diseases - in spring and autumn, when immunity is weakened to the limit. Topinambur juice can be instilled into the nostrils with a cold.

Even official medicine recognizes that decoction of Jerusalem artichoke normalizes sleep, relieves fatigue, increases concentration and attention. Together with other drugs prescribed by the doctor, its juice can be used to relieve a nervous tic (when the eye twitches or muscles in the legs vibrate).

Especially useful topinambur for diabetes. The plant contains a natural analogue of insulin - inulin, which lowers blood sugar levels. During storage, some of the inulin is converted to fructose. To improve their well-being, diabetics are advised to take this simple recipe as a note - to dissolve a tablespoon of wiped topinambur in a glass of boiling water, draw it, then strain it through gauze or sieve and drink half an hour before meals. You can find this powder in any pharmacy.

Jerusalem artichoke well helps with gout, prevents the formation of kidney stones, relieves pain during attacks. Topinambur leaves accelerate the healing of wounds and cuts. Particularly useful young, cut before flowering plants. Leaves contain substances that help repair damaged cells. Compresses of leaves and tubers rubbed into gruel are used for psoriasis, seborrhea, eczema, acne; used to restore pigmentation properties. In case of sunburn, gauze soaked in topinambur juice can be left on the skin overnight. It acts much faster and more efficiently than sour cream.

Topinambur masks help smooth facial wrinkles and restore the skin's natural elasticity. This was written in beauty magazines in the XIX century. Our grandmothers and great-grandmothers passed advice from generation to generation. It is necessary to wipe the fruit on a grater and apply a thin layer of gruel on the face.You do not need to drain the juice, you can soak cotton discs in it and wipe the neck and hands (in these areas the aging processes are especially noticeable), the skin will say “thank you” for that. The procedure should be repeated twice a week, then the result will be noticeable after 2-3 months.

To make the skin shine not only on the face, but also on the body, dermatologists advise to take a bath with crushed leaves of Jerusalem artichoke. It is not necessary to immerse a whole bush in water, 15-20 leaflets will be enough. As the Jerusalem artichoke activates the liver and kidneys, the complexion returns to normal, the yellowish tint and circles under the eyes disappear. Leaves and stems can be boiled and add decoction to the bath. Also compresses soaked in the juice of fresh Jerusalem artichoke, can be used in the morning instead of patches on the eyes. First, it is cheaper, and secondly, more useful.

Dermatologists advise the use of Jerusalem artichoke and hair. Its benefits are difficult to overestimate. Soak the leaves in boiling water for half an hour, then cool the water and use as a rinse. The effect is the same as nettle. You can make a mask - mix crushed tubers with an egg and a glass of kefir, apply to the roots and leave for 10 minutes, then rinse well. With regular use, hair falls out less and does not split, basal volume appears. Optionally, you can add yeast to the broth or soak bread in it.

Topinambur is also useful for nails. Apply gruel of crushed fresh tubers on the cuticle. After 3-4 procedures, the nails no longer exfoliate, become stronger. And one more tip to the note to smokers. Yellow tobacco stains on the fingers can be removed if you regularly make hand baths of Jerusalem artichoke juice.

Divorced in half with water, Jerusalem artichoke juice is recommended for the treatment of tuberculosis. Also, decoctions of it alleviate the symptoms of allergy, they are especially useful in May and June, when the apple and poplar trees are blooming. Jerusalem artichoke juice is recommended to drink in case of acute respiratory diseases (not instead of pills, but in addition to treatment prescribed by a doctor), it affects the foci of inflammation, has a calming effect. Especially useful decoction of Jerusalem artichoke will be for asthmatics, allergies and smokers with a dry cough. For greater effect, drink along with licorice root.

Tubers of Jerusalem artichoke contain a large number of easily digestible carbohydrates, so without harm to the gastrointestinal tract, you can eat a vegetable in its raw form. Neither pancreatitis, nor even a stomach or duodenal ulcer will become a contraindication, if it is not in the open stage. For unloading the stomach, removing toxins and cleansing the liver, some doctors even recommend the Jerusalem artichoke diet. A week of eating dishes from this root will replace the treatment in the sanatorium.

If you put together all the recipes from Jerusalem artichoke, you can release the whole cookbook. In Europe and Latin America, Jerusalem artichoke roast, bake, boil, stew. In Russia, for some reason, limited to a dozen dishes. And in vain. From this vegetable you can cook not only broths and salads, more pancakes, soups, casseroles, meatballs, sauces. Jerusalem artichoke can even be salted for the winter.

• Salads In equal proportions, you can mix the ground Jerusalem tubers, chopped on a grater, with cucumber or carrots, add onions and greens, season with sour cream or olive oil. Optionally, you can add an egg. Interesting flavor combination gives Jerusalem artichoke with apple and parsley. Topinambur is good with tomato and crab sticks, and with chicken breast. Some housewives add it to Olivier instead of potatoes.Doctors suffering from diabetes, advise salad of Jerusalem artichoke root with cucumber, radish and greens. Dip the dish should be olive oil.

• Pancakes The dough is made from grated on a fine grater of tubers, flour and eggs. They need to fry in vegetable oil. You can make pancakes from Jerusalem artichoke with carrots, turnips, beets or cabbage. To do this in equal proportions, mix the grated root vegetables and other vegetables, add eggs, a few tablespoons of flour and salt. Make the dough on the eye until the mixture is thick enough. Then put pancakes with a spoon on a hot frying pan and fry until golden brown. Do not forget to turn the pancakes, but do not do it too often, otherwise there is a risk that they simply fall apart.
• Soups You can add Jerusalem artichoke in vegetable soups instead of potatoes. You can make soup. To do this, boil peeled tubers, add roasted onions and carrots and beat with a mixer with cream. The forums are very praised soup from Jerusalem artichoke, sorrel and nettle. For broth, boil young nettle leaves, fry onion with sorrel, and add tomatoes as desired. Mix everything, pour two tablespoons of flour and simmer for half an hour over low heat. Serve with parsley. You can sweeten the dish with condensed milk or sour cream.

• Jerusalem artichokes, boiled in milk. Dish an amateur. Boil tubers in milk should be within 2-3 minutes (so that the vegetables were closed about an centimeter), then add a glass of water, fresh onion and grated carrots, simmer over low heat for half an hour.
• Like a potato, Jerusalem artichoke can be stewed, fried, boiled, mashed or mashed in the oven. You can stew on the same pan with zucchini, fresh pumpkin, chicken fillet. Put all the ingredients you need immediately, since the cooking time they have about the same. Next, you need to add water so that the vegetables are closed to a centimeter, close the lid and simmer for 10-15 minutes, salt in the end.
• Jerusalem artichoke may well become an independent side dish. To prevent the vegetable from turning dark, you need to sprinkle it with lemon juice, put the sliced ​​slices into the pan and fry like potatoes. You can add onions or mushrooms. Fry without a lid, salt and close for a minute until ready. It will be especially tasty if you serve a vegetable on the table with fried garlic arrows (it is young people who need it, twisted).
• Casserole. Grate the tubers on a large grater, do not drain the juice. Fry the resulting mass in vegetable oil, cool slightly. Beat the egg with milk and semolina. Mix everything together and leave in a not very hot oven for half an hour. Before baking, you can pour pieces of Jerusalem artichoke egg-sour cream mixture.

• Omelette. A little dovart the roots of Jerusalem artichoke. Beat two eggs with milk. All mix, salt, pepper and pour into the pan. You can fry in fat.
• Topinambur cutlets. Per kilogram of vegetable need 3-4 egg yolks, 1-2 tablespoons of vinegar or lemon juice, half a tablespoon of flour, half a tablespoon of butter, half a cup of breadcrumbs, salt and pepper to taste.
• Chicken breast with Jerusalem artichoke and nuts. Crush walnuts, almonds or hazelnuts in a mortar, add herbs, garlic and pepper. Jerusalem artichoke cut into small cubes or slices. Breasts beat off with a hammer so that they become thin and flat. All mix and fill the resulting mixture of chicken breasts, fasten with toothpicks and place in a preheated 200 degree oven. Bake for half an hour.
• Jerusalem artichoke rolls with ham and cheese. Slice ham thinly. For the filling, melt the cheese, boil the peeled roots of the Jerusalem artichoke and crush in the puree, grate the carrots on a fine grater, add the greens, wrap the mixture in the ham, stick together with toothpicks and eat until it has cooled.

• Chips. Tubers of Jerusalem artichoke cut into thin circles and place on a tray in the oven, preheated to 300 degrees. After a minute, dramatically reduce the temperature to 100 degrees. You can add garlic next to the chips to soak up the pungent smell. Remove the pan after 5-7 minutes, the chips will reach at room temperature. Can be done in a fryer.
• Tea. You can brew the leaves of Jerusalem artichoke in tea with mint and currants. Some add Jerusalem artichoke to powdered coffee, although it may well become an independent beverage.
• Powder for chicory. Diabetics grind dried artichoke in a coffee grinder (can be crushed in a mortar) and added to tea, coffee, or simply brewed. Drinks from Jerusalem artichoke not only normalize the level of insulin in the blood, but also make it possible over time to abandon sugar substitutes (since the Jerusalem artichoke itself, even when dried, has a sweetish taste).
• The juice. Peeled fresh tubers mince. Puree squeeze and skip through cheesecloth.

• Kvass. Tubers cut into cubes and place in a glass jar so as to fill three quarters. Pour with cold boiled water. Add yeast and ferment to a warm place. After three days, strain, and you can use. By analogy from topinambur you can make beer or wine.
• Pie. It is baked by analogy with pumpkin pie. We make the basis of shortbread dough (2 egg yolks, 100 grams of butter, a glass of flour and half a cup of sugar, mix and send for 40 minutes to cool in the fridge), for the filling, boiled Jerusalem artichoke with a mixer with a can of condensed milk or sour cream and send to the oven heated to 250 degrees in the oven . To fill the filling, you can add a couple of teaspoons of starch - no longer needed, otherwise the cake will have a characteristic flavor.

• Jam Kilogram of Jerusalem artichoke clean and finely chop, fall asleep with a glass of sugar, pour three glasses of water, bring to a boil over low heat. Spill, sterilize for half an hour, roll up, remove on shelves. We take out in the winter and enjoy.
• Vareniki. Making dough, like for homemade ravioli. For the stuffing, slightly salted half-cooked half-cooked Jerusalem artichoke crush in puree. He will be pleased in the dumplings.
• Salty Jerusalem artichoke. Tubers cut into thin slices or circles, tamp in a glass or enameled container, pour cold brine (per liter of water - 1.5-2 tablespoons of salt) and put under a press. Leave the jars in a dark room at room temperature for 2-3 days, then store for storage in a cold place. Pickles will be ready in 2-3 weeks. Salted Jerusalem artichoke can be added to the vinaigrette or served as a side dish to herring, other fish or meat.

Jerusalem artichoke is almost harmless. Contraindications can only be individual intolerance. Also, be careful with this root vegetable advised to treat hypotensive (Jerusalem artichoke lowers blood pressure). To limit the consumption of Jerusalem artichoke and advise people suffering from flatulence. In its raw form, a vegetable can provoke an excess of gas in the intestines. Also, contraindications may be intestinal obstruction, adhesions, tumors, open gastric and duodenal ulcer, acute pancreatitis.

Powder from Jerusalem artichoke dilutes the blood, so you must refrain from taking it until the open wounds heal, before surgery and during menstruation.

Since the fruits of Jerusalem artichoke are uneven and knotty, cleaning them is a rather laborious process, but it is not necessary to do this. The fact is that the rind of Jerusalem artichoke is very smooth and soft, it contains a large amount of vitamins, so before cooking it is enough to thoroughly wash the roots with a brush. If the skin remains in the grooves, nothing terrible will happen. You can eat it.

Perfectionists can flush the tubers in boiling water for five minutes, then the skin can be removed easily, as with boiled potatoes. You can also clean the Jerusalem artichoke with an iron sponge for dishes. If you choose this option, make sure that the brush was well rinsed from the detergent, because the poisoning with chemicals still did not benefit anyone.

The crop is harvested before the first snow, usually from November to December, in some regions earlier. You can dig up the tubers and in the spring - the fruits do not spoil in the ground and fully retain their useful properties. The longer the fruit is stored, the greater the concentration of sugar in it.

If you store the Jerusalem artichoke just underground, after a month the fruits begin to wrinkle and rot. In order for them to live to spring, it is advised to store Jerusalem artichoke in the same way as carrots - mixed with wet earth or sand. You can also use peat, straw or sawdust.

If there is no cellar, the vegetable can be stored at home. For this good "Khrushchev refrigerators" in the wall under the window in the kitchen. If there are none, we pack up dried slices of Jerusalem artichoke in glass jars or plastic containers and ship in the freezer.

Some housewives prefer to dry topinambur in the oven. To do this, within 10 minutes to blanch the tubers in salted water, you can add soda. Then we clean and chop the tubers, set the oven at 50-60 degrees. Dry for three hours, stirring regularly. Suitable for this and electric drying for vegetables.

You can store Jerusalem artichoke on the balcony (on an unglazed and non-insulated even better) by folding the fruit into potato sacks or wooden boxes and sprinkling with straw to protect the fruit from sun exposure. Residents of private homes are sometimes left for the winter Jerusalem artichoke on the street. Boxes of vegetables are simply left in the snow, sometimes they are warmed with fir branches, or they dig trenches in the cellar and put the tubers there - the temperature is lower and the Jerusalem artichoke touches the ground.

If the blanks are not made and the tubers are kept intact, it is advisable to eat all the stocks until April, otherwise the fruits will bloom, buds and processes will appear on them and the Jerusalem artichoke will become unfit for food. Even if the fruits have wrinkled over the winter and become inedible, they can be planted. To do this, soak the roots in water for 4-6 hours. After this procedure, they will become healthy. Plant them should be at a depth of 10-20 centimeters.

There is one more storage method, rather exotic, but it is praised on the forums. Washed and dried fruit must be individually poured with molten paraffin and cooled. If the shell has no gaps and sunlight does not fall on the vegetable, its shelf life is unlimited.

The rind of the fruit of Jerusalem artichoke is very thin and sensitive, much thinner than that of potatoes, and you can even damage it with your finger. Therefore, agronomists advise never to scrape the ground with your hands or a brush (if you are not going to prepare the fruit right now), you need to hold the stem, just shake the tubers until the ground disappears by itself.

And one more important point. Gardeners who decide to grow Jerusalem artichoke must be prepared for the fact that it will be rather difficult to remove this plant later. The roots go deep into the ground, and it will take a long time to fight the annoying bushes, like raspberries. However, some gardeners planted Jerusalem artichoke as a hedge on the north side of the site. A tall plant protects against wind, but does not obscure other cultures. And it looks much more aesthetic than a fence from a chain-link net. Planting roots should be at a distance of half a meter, so the plants will not take away from each other moisture and nutrients, and the leaves and flowers enough sun.

Jerusalem artichoke is an amazing vegetable. It will rise, even if you plant half of a tuber in the ground (provided that it has a peephole). That is, if we divide the fruit in half, plant in different parts of the garden, we get two bushes. True, this can be done only in spring, because if you send a damaged tuber to the ground in the fall, it is likely that it will simply rot and die.

Everyone has different tastes, and if the topinambur dishes are not to their liking, the plant can be used as a fodder crop for cattle. The plant is happy to eat cows, goats, horses, sheep, pigs. You can feed the animals with leaves, stems, and tubers. If you are too lazy to dig the harvest yourself, you can give this job to the pigs, they will gladly rummage in the ground and get their own lunch from the Jerusalem artichoke themselves. By the way, pigs are advised to use to bring out an overgrown Jerusalem artichoke. With this exotic method, you need to make sure that the pigs do not destroy the adjacent landings.

If there are no pigs nearby, and pulling out shoots does not help, you can bring topinambur in several ways.

Some gardeners in the fight against Jerusalem artichoke advised to use zucchini. Before planting, it is necessary to cut the Jerusalem artichoke stalks at the root, dig up all the fruits and plant squash at this place. In summer, when the plants grow and gain strength, their wide leaves will simply eclipse the light of the Jerusalem artichoke sprouts.

To destroy Jerusalem artichoke, you can use herbicides, and only a solution of high concentration can cope with the root crop.

Another effective method is the covering method. To block the plant access of light and air, suitable greenhouse film or roofing material. It is better to lay them on top of the boards rammed into the ground.

Reviews on the forums of gardeners about Jerusalem artichoke almost unanimously say that it is very tasty, incredibly useful, but it is very difficult to clean. But it is not so critical as to give up such a versatile vegetable.

On the healing properties of Jerusalem artichoke, see the following video.