Jerusalem Artichoke: Cultivation, Preparation and Ingredients

What makes Jerusalem artichoke so healthy?

• Jerusalem artichoke should not be missing from the diet of diabetics. Along with chicory, the tuber has the highest inulin content of all vegetables. This carbohydrate has a great advantage in that it hardly affects the insulin level.
• Inulin is not only valued as a valuable supplier of energy – the multiple sugars also has an appetite-suppressing effect. This makes Jerusalem artichoke ideal for diets.
• The intestine also benefits from the prebiotic inulin. It passes freely through the small intestine and provides energy to the vital positive bacterial groups in the large intestine.
• Jerusalem artichoke is not only so healthy because of the high inulin content. The vegetable also contains important vitamins such as carotene, B1, B2, B6, C, D, and biotin.
• The tuber is also suitable as a source of potassium: at 400 – 800 mg per 100g, the potassium content is significantly higher than that of a banana, for example.
• With an energy value of 30 kcal (126 KJ) per 100 grams, Jerusalem artichoke is one of the low-calorie foods. For comparison: 100 grams of potatoes have 85 kcal (356 KJ).

What you need to know about growing Jerusalem artichoke

• It is best to plant the tubers at least 10 to 15 centimeters deep in the ground in spring. Since Jerusalem artichoke needs a lot of space, leave a distance of a good 50 centimeters between the individual tubers. A distance of 60 centimeters between the individual rows of plants is optimal.
• A sunny location is ideal, but the plants also do well in partial shade. When choosing the location, you should consider that Jerusalem artichokes can grow up to three meters high, depending on the species.
• The plant does not require any care. Only water the soil during long dry periods. It is important to avoid waterlogging.

How to prepare Jerusalem artichoke

Jerusalem artichoke is prepared like a potato.

• Before preparing, wash and peel the Jerusalem artichoke.
• Then cut the tuber into cubes or slices.
• The tuber can be used to make a puree, soup, or rösti. If you fry the tuber in a pan with a little butter or oil, the vegetable develops its pleasantly nutty taste particularly intensively.
• Jerusalem artichoke is suitable as an accompaniment to fish or meat, but also to crispy salads.