2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Summer residents who are undemanding to living conditions often equate Jerusalem artichoke with weeds and get rid of it mercilessly. If they knew about the beneficial properties of his tubers, perhaps they would have been more favorable to him
Earthen pear
Earthen pear is another name for Jerusalem artichoke. He got this name for the edible tubers that are formed on his underground shoots. Although the shape of the tubers varies, more often it resembles a pear.
The color of the tubers is also varied: purple, yellow, white, reddish. The taste of fresh tubers is reminiscent of the taste of cabbage stalk, familiar from childhood as a delicacy from the times of autumn cabbage sourdough. Today, when they are heavily fed with nitrates when growing vegetables, cabbage stubs are not recommended to eat, since they accumulate a large amount of substances harmful to humans. So, modern children, most often, are not familiar with the taste of crispy stalk.
Inulin
An organic substance called inulin (not to be confused with insulin) is a polysaccharide. For plants, it is a storage carbohydrate, and for the human body, it is an enzyme that stimulates the growth and vital activity of microflora (bifidobacteria and lactobacilli) of the large intestine.
Inulin is a prebiotic, that is, such a food component that is not digested in the stomach and is not absorbed by it, is not broken down in the small intestine, but helps the large intestine, supporting its microflora, but without forming sugars. Thus, products containing inulin are safe for people with diabetes.
So, such a magical inulin takes up 16-18 percent of the chemical composition of Jerusalem artichoke tubers.
By the way, other vegetables demanded by humans, such as onions and garlic, are also rich in inulin. In addition, plants are rich in them, which we mercilessly trample and destroy. These are annoying dandelion, elecampane, burdock burdock and chicory root.
Growing
Jerusalem artichoke is propagated more often by tubers. Soils are preferable to sandy loam or light loamy, although it can grow on other soils, but without high acidity and waterlogging. It is photophilous, it will tolerate drought better than an abundance of moisture. This does not cancel watering the plant and the introduction of humus and mineral fertilizers. Jerusalem artichoke can grow in one place for your entire conscious summer cottage life, or rather, up to 40 years.
Caring for Jerusalem artichoke is similar to caring for potatoes. They loosen the aisles two or three times over the summer, spud.
It's just difficult to store tubers in winter, they quickly deteriorate. It is preferable to leave the tubers that have not been eaten for the winter in the ground and eat them in early spring, when there are still no fresh vegetables. All the beneficial properties of tubers are calmly stored in the ground until spring. If the winter is snowy, then the tubers can easily tolerate frosts down to minus 40 degrees.
Pests
Pests often bypass Jerusalem artichoke, but voracious bears, wireworms, and various caterpillars can inflict minor losses.
Usage
Due to its rich chemical composition, Jerusalem artichoke is superior in nutritional value to many vegetables. Therefore, both root crops and its green mass are very actively used for livestock feed. When a cow is fed with Jerusalem artichoke tubers, the fat content of milk and its quantity increase. And chickens increase egg production by starting to give you fresh eggs 2-3 weeks earlier than with other feeds.
People add fresh root vegetables to salads, fried, boiled and stewed them. Boiled and fried tubers resemble sweetened potatoes. On the streets of Hurghada, you can inexpensively buy baked Jerusalem artichoke tubers, which are baked in homemade ovens made from metal barrels.
From them compotes are brewed, tea is brewed, diet coffee and other drinks are prepared. Tubers can be canned, dried, and made into chips. Dried tubers are used to make flour. Such flour can be used to cook pancakes for people with diabetes.
Sweet juice is squeezed out of the stalks for molasses, which is used for baking gingerbread, some types of bread, the production of marshmallows, marmalade.
The sturdy tall stems of the plant are ideal for creating a hedge to, for example, block out the compost bin from view.
Recommended:
Jerusalem Artichoke
Jerusalem artichoke (lat.Helianthus tuberosus) - a kind of perennial tuberous plants of the genus Sunflower of the Asteraceae family. Other names are tuberous sunflower, earthen pear or Jerusalem artichoke. The plant got its name in honor of the Tupinambas Indians, with whom the tubers of the plant came to Europe.
Growing Jerusalem Artichoke On The Site
Jerusalem artichoke is an absolutely undemanding culture, capable of producing a very solid crop of tubers every season with proper care. The homeland of the root crop is North America, and in Russia it first appeared only in the 18th century. This amazing plant is called differently: Jerusalem artichoke, earthen pear, solar root. In appearance, the tubers of this wonderful plant, which have not only healing properties, but also a great taste, are similar to ginger root
Ground Pear - Jerusalem Artichoke
For the first time in Russia, Jerusalem artichoke became known not so long ago, but the plant immediately fell in love with summer residents, who immediately began to plant a crop in their plots. The main advantage of the plant is its excellent endurance and high yield rates
Incredible Hybrids. Jerusalem Artichoke. Growing
Recent breeding has made great strides forward. Hybrids of interspecific crossing began to appear more often. A bright representative of this trend is Jerusalem artichoke. What kind of plant is hidden behind such a mysterious name? How to cultivate it? We will try to answer all questions
Incredible Hybrids. Jerusalem Artichoke. Acquaintance
Scientists called the Jerusalem artichoke and sunflower hybrid the Jerusalem artichoke. The unique plant has collected all the best quality traits from its parents. Created in the forties of the last century, it is still used in agriculture today. What are the valuable qualities of this culture?
