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Product Description:

Helianthus tuberosus This valuable perennial is native in all but 3 of the lower 48 states and has been a food source to humans, livestock, deer, birds and pollinators. A member of the sunflower family, these tall plants produce beautiful, golden, daisy-like flowers in late summer/early fall. Harvest the knobby, non-starchy tubers when the plants naturally die back in autumn and enjoy them roasted, boiled, in soups or even raw.

Jerusalem artichoke plants ship late April in 3 ½ inch pots. Order early for best availability. Detailed planting information and growing instructions are included with each order and may be obtained below. Available only in the contiguous US.
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Plant Spacing 24"
Plant height 8-10'
Hardiness Zone 3-8
Bearing Age 1 year
Ripening Time Late Fall

Basic Cultivation
Jerusalem Artichokes are easy to grow and very hardy. Tubers that remain in the soil over the winter can sprout and grow new plants, so they have the potential to spread and invade spaces if not properly contained. Utilizing an in-ground barrier to contain the plants or growing them in large (5-10 gallon) pots can be some simple solutions to reining in overly ambitious plants.

Soil Requirements
Jerusalem Artichokes are not particularly fussy about soil types, but well-drained, slightly alkaline conditions are best. A good rule of thumb is if your soil supports good potato production, Jerusalem Artichokes should do well.

Regular irrigation during the growing season (weekly during the first season while the plants establish). Established Jerusalem Artichokes can endure periods of drought, but regular water increases yield.

Light Requirements
Plant in full sun or at least 6 hours of sun per day for best harvests.

Fertilization Requirements
An all-purpose, natural fertilizer mixed in the planting hole should support your crop. Follow the label recommendation for potato planting.

Optional Pruning
The plants are vigorous and can reach up to 10 feet tall. Pruning the plants in mid-summer to a height of approximately 4 feet will divert more energy into tuber production.

Harvest the tubers after frost (or anytime between October and December). The crops are much sweeter after a frost or two. Cut back the tops, and gently un-earth the tubers. As they have thin skin, be careful when handling to avoid cutting the skin or bruising the tubers, which can lead to shorter shelf life. Brush off any soil that clings to the tubers and store them as you would potatoes. Alternatively, you can leave the tubers in the ground (protected with a thick layer of mulch if there is a threat of the ground freezing) and harvesting as needed.

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