FLASH SALE! Pest Free Easy to Grow Beginner Gardener popular Root Vegetable. No Maintenance, abundant. Organic, Small. Jerusalem Artichoke.

This mix of fresh sunchokes is dug up to order, no old product that has been sitting in storage for months. Organically grown, strictly without any spray or pesticides in any shape or form.

You will be getting 5, 10, 15, 20 or 25 small tubers. These might yield a bit less the first year but will still give you an abundance of tubers to enjoy! The longer you leave them into the soil to grow, the more they will produce and the bigger the tubers will be. You might also leave a couple tubers in the ground to harvest the next year so you will get even more!

These root vegetables are one of my favorite! Sunchokes have mild, earthy flavors. They taste slightly nutty and a little sweet. They can be eaten raw in salads or cooked in various delicious ways! They have lots of inulin which will contribute to a healthy microbiome like no other vegetable.

Sunchokes, also called Jerusalem artichokes, are very productive, pest-free summer perennial tubers. They can grow up to 8-12 feet tall and are easy to grow.

Planting instructions:

– Plant as soon as danger of frost has passed depending upon microclimate between mid-February through April. Sunchokes need at least 125 days to produce mature vegetables.

– Sunchokes prefer a sunny location. They will reach for the sun if planted in partial shade.

– When planted in the ground: Plant two inches deep and one foot apart.

– When planted in container: Use minimum five gallon pot. Plant four to six inches deep. Place pot into ground up to one-third its depth to give the plant

stability as it can become quite tall (10 to 12 feet).

Soil requirements:

Sunchokes will grow in relatively infertile soil, but it’s best to amend with compost. There is some evidence of better production in slightly alkaline soils. Heavy clay soils can cause smaller, misshapen tubers. For containers, a 50/50 mix of native soil and compost is preferred.

Water Requirements:

– In the ground, water well all summer.

– In containers, water deeply once a week in summer.

Harvesting:

Plant will begin to die back in October when the first tubers can be harvested.

What you don’t immediately need will keep best in the ground, and the flavor will become sweeter with some frost. Harvest what’s left by March, then choose and plant tubers for the next year’s crop.

Storage:

Stores best in the ground but will keep in a plastic bag in the crisper section of the refrigerator for up to three weeks.