I know people will be amazed, but I have tried to grow these for a few years and have never had one success. Can anyone give me a quick masterclass please? Planting depth, care etc?
:o :o :o...they grow like weeds.
Ok..this is how I grow them...well..started originally.. ::)
I plant tuber about 6" deep with a sprinkle of fish, blood and bone meal or chicken fertilizer on surface and that's it..or and maybe a 1-11/2 ft between tubers.
If the weather during the summer is really dry..they might get bit of water to stop them totally drooping.
Sometimes if I have too many grass clippings, I might drop some on ground as mulch.
I lift what I need at the time for eating after the tops have died and carry on lifting until new growth starts.
Every year in spring I give a feed for my 'chokes' and then leave them to it. It really could not be easier crop to grow..but getting rid of the is another story.. :-X
Go for the variety "Fuseau" it is a lot less knobbly than other varieties. Cheers, Tony.
Fuseau might not be as nobbly but lets be honest it is still a fartichoke ;D ;D ;D.
;D Too true... :-[
Jerusalem artichokes are just brilliant, don't be put off by negative comments! But always replant them in the same spot, as you will NEVER manage to remove them all! I never feed the ground in any way where they are, they are so hardy and just look after themselves. You might want to cut the tops down to about half their height to stop them blowing over in the summer.
We only grow them for the soup, although they make good veg, fried with garlic and onions, especially in duck fat!. The soup is delicious, very smooth and creamy, and very easy to make. You just brush them in water to remove all the earth, don't need to peel them. Cut them up, cook in milk with perhaps an onion, and a stock cube if you want. Plus seasoning. When really soft, lliquidise the whole lot, and then press through a sieve to remove the skins. That's eat, eat and enjoy!