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This North American native is a relative of the sunflower, and as you watch it grow, you'll see how. From mid- to late summer, the plant produces yellow daisy flowers on tall stalks, but the edible part is the sweet, nutty, knobby tubers produced underground. If you haven't grown Jerusalem artichoke before, it's a fun and fascinating plant to try.
Slice raw tubers to add crunch to salads. Or cook them and use similar to potatoes. The plant spreads from tubers left in the soil and can become weedy.