TOPINAMBUR (Helianthus tuberosus) - 4967-
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The Jerusalem artichoke (botanical name Helianthus tuberosus) is a plant suitable for all climates, producing golden-yellow flowers that bloom in autumn. Jerusalem artichokes are harvested in winter when the foliage is dry.
It can be eaten raw in salads, seasoned with oil, lemon, and salt, or cooked, but the skin must be removed. It can also be sautéed, puréed, fried, or steamed. It has numerous beneficial properties: it reduces sugar absorption, aids digestion, and has a diuretic effect.
Download HERE the instructions for growing Jerusalem artichokes.
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Description
To start growing Jerusalem artichoke rhizomes, it's essential to choose a sunny location with well-drained, nutrient-rich soil. The plant thrives in temperate climates and can tolerate even poor soil conditions well.
One of the main advantages of Jerusalem artichoke is its ability to grow quickly and without requiring special care. However, it's advisable to keep the soil moist during the initial stages of growth and ensure regular watering throughout the growing season.
Jerusalem artichoke rhizomes are ready for harvest in late autumn, when the leaves begin to turn yellow and wilt. Once harvested, the rhizomes can be stored in a cool, dark place for several weeks.
From a culinary perspective, Jerusalem artichoke offers numerous creative ideas in the kitchen. The rhizomes can be eaten raw, cooked, grilled, or used in soups, purees, or salads. Rich in fiber, vitamins, and minerals, Jerusalem artichoke is a valid alternative to potatoes and can enrich your diet with its unique flavor and beneficial health properties.
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