Jerusalem Artichoke Fuseau Tubers

Originally from North America, Jerusalem Fuseau Artichokes have the same wonderful smoke taste and texture as the common Artichoke but the tubers are larger and have a smoother surface, making them much easier to prepare.

As much at home in the flower border as they are in the vegetable garden, these much under-rated vegetables have edible tubers that have a potato-like texture and are delicious. They are versatile in the kitchen and can be mashed, roasted or fried, and can even be made into gratin or soup.

Artichokes require a light soil which as been thoroughly dug over with a fork, removing any weeds. Adding well-rotted compost, manure or a good general fertiliser will improve yields.

Plant in an area that receives plenty of light. Mark out a row with a string line or cane and plant the tubers along the row 15cm/6" deep and 60cm/24" apart.

Water after planting and keep the soil moist during the growing season. Remove any weeds between the plants to keep them from competing for food and water. If the tubers become exposed, draw earth up the sides of the plant to exclude light.

Harvest the tubers approximately 4 to 6 weeks after flowering. Dig up only as required because the crop will store well in the ground.

Artichokes make an excellent windbreak as they grow to approximately 200cm/80", so plant at the side of the plot.

Details

• Pack size: 2 tubers
• When to plant: March, April
• When to harvest: October, November, December, January, February
• Planting depth: 15cm/6"
• Spacing: 60cm/24"
• Soil type: Moist but well-drained
• Soil pH: Acid, Alkaline, Neutral
• Sunlight: Full sun
• Hardiness: Fully hardy