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You can dig Jerusalem Artichokes when the flowers die off and the foliage begins to yellow. They will only store in the fridge for about a week so it is best to leave them in the ground until needed. If you are in a high freeze area you can mulch them heavily to make harvesting easier.
What else can I help you with?
What can you substitute for Jerusalem artichokes?
Jerusalem artichokes are not actually artichokes at all. If you do not have any on hand, you can substitute water chestnuts, or jicama for the Jerusalem artichokes.
What is the difference between a globe artichoke and a Jerusalem artichoke?
Jerusalem artichokes aren't really artichokes, they are a root vegetable. Globe artichokes are just large, round artichokes.
What is the white fungus on the roots of Jerusalem artichokes?
The fungus found on Jerusalem artichokes is called sclerotinia. It is a white mold that can cause the vegetable to die and dry out.
Globe and Jerusalem are types of what?
Globe and Jerusalem are kinds of artichokes.
What vegetable comes in Jerusalem and Chinese varities?
Artichokes.
What vegetable comes in Jerusalum and Globe varieties?
Globe and Jerusalem are 2 of Artichokes variety. The Jerusalem type is grown for their tubers and Globe for its flower head and shoots.
Do regular artichokes like artichoke hearts not Jerusalem artichokes make you fart also?
Only if you swallow them whole.
A vegstable that starts with j?
Jerusalem Artichoke Jerusalem artickoke don't come from Jerusalem and their not artichokes either. they are actually related to sunflowers!
What is a Palestine soup?
A Palestine soup is a variety of soup made with Jerusalem artichokes.
Are sunflowers annual?
With the exception of Jerusalem artichokes, all domesticated sunflower varieties are annuals. There are a few wild species that are perennial.
What is the scientific name for artichokes?
The Artichoke (aka Globe artichoke) is "cynara scolymus", while the Jerusalem Artichoke is "helianthus tuberosus".
What foods are prebiotics?
Jerusalem and regular artichokes, oats, leeks, onions, and whole grain breads or cereals
