HOW TO GROW TOPINAMBUR AND WHAT TO PREPARE FROM IT
Somewhere Jerusalem artichoke is a rare guest.
And in our village, it grows on almost every corner.
And this is just wonderful, because it is both tasty and healing plant.
And most importantly - unpretentious and fruitful!
North American Indians domesticated and started using Jerusalem artichoke. They argued: this miraculous plant not only heals, but generally does not allow to get sick. I don’t know about the latter, but my husband and I have not gone to the doctors for a long time, and we don’t have bouquets of diseases.
For many years I have been growing Jerusalem artichoke in the garden. I took a couple of beds with fertile soil under it - here the crop is more significant. We empty one in October-November - we eat ourselves and treat the hens. They really like juicy tubers! But Jerusalem artichoke is stored poorly, for a maximum of a month. The tubers wilt very quickly, even if they are wrapped in polyethylene and put in the bottom drawer of the refrigerator.
IMPORTANT. The addition of Jerusalem artichoke tubers to the diet (4-5 kg per day) increases the milk yield, and the fat content of milk increases. Hens on such a diet are actively carried, and molting is faster. Jerusalem artichoke is also fed to pigs, sheep, goats and rabbits. This food is especially valuable in early spring.
In 2016, an experiment was conducted in the Gotchi district of the Leningrad Region, Jerusalem artichoke was planted on 1 hectares of a field overgrown with Sosnowski cowhide. Of course, the land was previously led by Khan and was plowed. Thanks to the powerful root system, Jerusalem artichoke replaced the hogweed and prevented it from developing. In this case, the method of biological displacement of one plant by another was very effective. By the way, Jerusalem artichoke completely survives weeds from the field.
The second bed remains untouched until spring. The plant is frost-resistant, and under the snow tubers are well preserved. And when the soil dries a little, we dig a crop - fresh, crunchy, juicy. If you want, add it to salads; if you want, fry it like potatoes. Although it was somehow a particularly “mouse” year, when the little sweet tooth (and Jerusalem artichoke was not in vain called an earthen pear) left us in the spring without a crop. It is good that the plant is easily renewed from undetected pieces of tubers!
By the way, it was the mice that distributed Jerusalem artichoke through the village, pulling pieces of juicy root crops through the minks. Every zealous mistress has some reserves by spring, so they didn’t have time to eat all the mice. And Jerusalem artichoke sprouted in new places, lush green curtains appeared with yellow suns of inflorescences.
Like its relative, sunflower, Jerusalem artichoke is very photophilous. So the planting pattern is 30 × 50 cm. The bushes are very powerful, and over the summer, each tuber forms a “bunch” of shoots. However, when thickened, the yield drops sharply. Therefore, in the summer, when the plants bloom, I thin out the planting by digging out extra bushes with young and small nodules so far.
The yield of Jerusalem artichoke is high: on fertile soil, one plant can be removed to a bucket of tubers. And if, digging potatoes, you do not expect anything unexpected, then here each "Druze" of sprouted tubers is unique!
IMPORTANT. For some, washing Jerusalem artichoke before eating causes difficulty. We found the “express method": soak tubers in water for 1-2 hours, and then rinse with a brush with a long stiff bristle, which is used to wash car windows. The earth adhering to the skin of the tubers is washed off quickly and efficiently!
Growing Jerusalem artichoke is very simple. But you need to remember the "rule of 5 days": tubers must be planted no later than 5 days after they are dug up. Moreover, this rule applies in spring and autumn.
I don’t practice autumn planting, I plant only in spring. At the most beautiful, even and large tubers, I cut the halves with a growth point. I plant them on a bed filled with compost, to a depth of about 10 cm. And I use the rest for food. Thanks to such an annual selection, the tubers do not become smaller or degenerate.
And when the day begins to decrease, bright flowers appear, similar to sunny yellow daisies. Bees buzz in Jerusalem artichoke from morning to evening. By the way, just while there are flowers, tubers are actively growing.
It is said that after 3-5 years of cultivation of this crop on depleted and poor lands, the soil completely restores its fertility. Perhaps this is so, at least after the Jerusalem artichoke, the soil on the beds is loose, crumbly and does not stick together into lumps. True, after 8 years, Jerusalem artichoke has to be transferred to other beds - the yield falls. And here we have to fight with the remaining pieces of tubers, or rather, with the sprouts that make their way. I pluck them in May and June. At this time, the old tubers spent all their energy on growing shoots, and new ones have not yet formed.
I harvest the Jerusalem artichoke in the summer and add it to tea all winter. This is an excellent tool for normalizing metabolism, cleansing the blood and removing toxins from the body. They helped me with a headache. They say they relieve spasms in the intestines, relieve heartburn and flatulence, and normalize blood pressure. But they are especially useful for diabetics: the substances contained in Jerusalem artichoke improve the functioning of the pancreas.
TOPINAMBUR - RECIPES
Since the dug rhizomes of Jerusalem artichoke are not stored for a long time, they must be processed quickly.
TOPINAMBUR AND DRIVER DRANKS
500 g of Jerusalem artichoke and 200 g of zucchini tru on a coarse grater. Add to the mass 2 eggs, 50 g flour, 50 g oatmeal, salt to taste. It turns semi-liquid dough. I spread it with a spoon on a hot frying pan greased with vegetable oil, and fry it over medium heat, turning over like pancakes. Serving to the table with sour cream.
IMPORTANT. Jerusalem artichoke should not be included in the rotation. In one place it can be grown up to 7-8 years.
Plants do not require care during the season. Very quickly, tender shoots turn into powerful stiff stems with rough, pubescent leaves. Their height can reach 2 m. Excellent windproof wall, by the way!
Plants do not suffer from diseases and pests and easily tolerate short-term drought.
This amount is enough for 2 people. I wash the medium-sized apple, carrots and 200 g of Jerusalem artichoke and rub on a coarse grater. I also add an incomplete handful of peeled walnuts there (I crush them first). They well complement the taste of raw Jerusalem artichoke. I mix and mix all the ingredients with salad dressing. I make it from the juice of half a lemon, 1 teaspoons of dark honey, 1-2 Art. tablespoons of sunflower oil and 2-3 Art. spoons of sour cream. Salt and pepper to taste. It turns out very quickly, simply and tasty. And if the salad is infused for a couple of hours in the refrigerator, it will become even tastier.
This is a great alternative to purchased potato chips, popcorn, snacks and crackers. Jerusalem artichoke thinly cut into slices, pour vegetable oil, salt to taste, sprinkle a little with hot pepper and powder of Provence herbs and spread on parchment on a baking sheet. I dry in the oven at 160 ° until the chips turn a golden color.
This dish tastes like sweet fried potatoes. It is not necessary to clean Jerusalem artichoke, the main thing is to rinse it well. It is fried in vegetable oil, like potatoes. In the process of cooking, you can add chopped onions and an egg. I serve such a dish with chopped greens of dill and parsley, with sour cream and, if any, mushrooms - fried or pickled.
TOPINAMBUR IN CLAIR
0,5 kg of Jerusalem artichoke tubers thoroughly mine, pour salted boiling water and boil until cooked. At this time I make a batter, shaking 1 egg, 2 Art. spoons of sour cream, 2 Art. tablespoons of flour, salt and black pepper. I dip the boiled tubers in batter and deep-fry (in a large amount of hot vegetable oil). Especially tasty is Jerusalem artichoke with chopped greens, hard-boiled eggs and sour cream.
TOPINAMBUR SURVIVED “BY THE WATER”
I wash the tubers, cut them into thin plates and put them in an 3-liter jar. I add 1-3 Art. tablespoons of sugar, 1 teaspoon of coarse salt and 1 teaspoon of sour cream (any), mix well and pour Jerusalem artichoke. I cover so that air remains, and keep 2 of the day at room temperature. Then I bear it in the cold. Total fermentation time is 2 weeks. Fermentation fluid can also be drunk. Such a dish can be used as a side dish for meat and fish dishes, added to soups, vinaigrettes and salads.
WHAT TO PREPARE FROM TOPINAMBUR - VIDEO
© Author: I. TIMOFEEVA Kursk Region
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