4 Review (s)

  1. Valentina SAMUSEVA

    Jerusalem artichoke leave to winter
    Preservation of Jerusalem artichoke is a sore spot. Knowing this, I did not grow it. And then friends told me what to do. I dig up part of the crop in late autumn, shortly before the soil freezes. Slightly damp tubers (I don’t shake them off the ground) are stored in the cellar. I leave the rest of the Jerusalem artichoke in the garden until spring. As soon as the soil thaws, I dig out the right amount and add it to salads. The harvest is whole.

  2. Summerman, gardener and gardener (anonymous)

    I read that the summer resident planted Jerusalem artichoke to shade the greenhouse.
    Apparently, he did not know what it was, because a whole bucket would grow from three tubers. If you don’t remove it, the whole garden will be in Jerusalem artichoke! It is very difficult to remove, it is better to plant corn or dahlias if there is no covering material.
    For a long time I struggled with wheatgrass, but one day I planted beans along the fence, and lo and behold! He didn't go any further. Now that's just how I plant it.

  3. Summerman, gardener and gardener (anonymous)

    No matter what they call him! And I like sweet potatoes. Yes, in its raw form (although boiled too), it resembles frozen potatoes - it sweetens. And in its raw form, it also resembles a cabbage stalk, which we were given to chew in childhood when the cabbage was salted. It is especially tasty in salads with carrots and garlic.

    In my environment, it is eaten in large quantities, especially in spring, when there is still nothing but greenery.
    And now, as they say, I'm hooked on Jerusalem artichoke coffee. It is prepared very simply: carefully (this is the biggest work) I wash the tubers with a brush. Then those that are smaller, thinly cut (like chips). I dry it on a battery, and then I fry it on a sheet in the oven. I keep it in closed jars, otherwise the moth got into the habit of eating this raw material.
    I clean large tubers and also dry and fry. After this procedure, Jerusalem artichoke in jars resembles dried mushrooms. But the smell of it is very appetizing, dried. And coffee, too, with an unusual aroma.
    I even put the peeled tubers in the soup now and fry them like ordinary potatoes. And I add young leaves to salads, but little by little, since there is no taste in them, but they are very useful.
    I planted Jerusalem artichoke around the perimeter of the garden. It grows in a high wall, blooms with yellow flowers.

    In no case should you plant on the beds - then you won’t bring it out!
    Now I dream of making baths with brewed flowering Jerusalem artichoke - they say they help. I end with this. Maybe someone will benefit from my experience, especially diabetics.


    Let's talk about Jerusalem artichoke. It is remarkable in that it is undemanding and adapts to any soil.
    In the spring, when the ground thaws, we harvest. We dig up the Jerusalem artichoke, and first I wash it in a bucket on the street, stirring with a stick, because the water is cold. Then at home I wash thoroughly in hot water and clean with a potato peeler. Yes, because of the uneven shape of the root crops, this is inconvenient, but I'm used to it. I get a whole mountain of white stalks, which I then marinate. I have diabetes, so Jerusalem artichoke helps me by reducing sugar. I fry fresh vegetables or add them to soups instead of potatoes. Also with Jerusalem artichoke I cook cabbage soup, hodgepodge: it gives acid to ordinary cabbage. For diabetics, this is a great way to eat varied and economically.

    In the spring, having dug up Jerusalem artichoke, we plant a new one, like potatoes, choosing the smallest fruits for seeds. The main thing is not to let it grow! It is so tenacious that it can easily capture the entire site. Therefore, always dig up the excess and burn the unnecessary. I do not advise changing the landing site, because something will definitely remain in the ground and begin to grow again.


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