to Suncho
Suncho, also known as Jerusalem artichoke or sunchoke, is a plant cultivated for its edible tubers. Scientifically known as Helianthus tuberosus, it is a member of the sunflower family, Asteraceae. Despite its name, it is neither from Jerusalem nor a true artichoke; its name comes from the tuber’s similar taste. The name “sunchoke” was introduced in the 1960s to enhance market appeal.
Native to central North America, Suncho has been cultivated for centuries by Native Americans. It is a perennial root vegetable that produces yellow flowers above ground, resembling a sunflower. Underground, it forms knobby, ginger-root-like tubers. The tubers are a versatile root vegetable, adaptable to various climates.
Growing Suncho
Site Selection and Soil
Suncho thrives in locations receiving ample sunlight, at least six to eight hours of direct sun daily, for large tuber development. While adaptable to a range of soil types, it performs best in loose, well-draining soil. Wet soil can cause tubers to rot, so good drainage is important. A soil pH between 5.8 and 6.2 is preferred.
Planting
Planting Suncho tubers is best done in spring after the last frost (March through early May). Tubers should be placed 4 to 6 inches deep in the soil. Space individual tubers approximately 12 to 24 inches apart, with rows separated by 4 to 6 feet. Even a small tuber piece can produce new plants and a full flush of tubers within a growing season.
Watering and Fertilizing
Suncho plants are drought-tolerant once established, but consistent moisture benefits tuber production. During dry periods, especially as tubers form, providing about an inch of water per week supports harvest. While overwatering can lead to tuber rot, allowing soil to dry between waterings is important. Suncho is not a heavy feeder, thriving without extensive fertilization. However, incorporating compost or a balanced fertilizer can support vigorous growth.
Pest and Disease Management
Suncho is a robust plant with good resistance to many common pests and diseases. It tolerates some insect feeding on its leaves without significant yield loss, as the focus is on the tubers. Rust, leaf fungal spots, and powdery mildew can occur, but rarely impact tuber development. Consistent weeding and appropriate moisture levels help prevent issues. Slugs and swift moths might occasionally create holes in tubers, but severe problems are uncommon.
Harvesting and Storing Suncho Tubers
Harvesting Suncho tubers occurs in the fall, after foliage dies back, following first frosts. This allows tubers to sweeten and convert some inulin to sugar. Tubers can be dug up using a pitchfork or shovel, starting several inches away from the main stem to avoid damage. Handle tubers gently, as breaks or wounds can lead to rot during storage.
Once harvested, Suncho tubers require proper storage to maintain freshness. They keep best in a cool, dark, and humid environment, such as a root cellar, at temperatures between 40 and 50 degrees Fahrenheit. To prevent spoilage, layer tubers in containers with damp sand, peat moss, or vermiculite. Alternatively, in areas where the ground does not freeze solid, tubers can be left in the soil and dug as needed for continuous freshness.
Culinary Uses of Suncho
Suncho tubers have a nutty, slightly sweet, and earthy flavor, with a texture like water chestnuts or jicama. They are crisp and can be enjoyed both raw and cooked. Their thin, papery skin is edible, though some prefer to peel them.
They incorporate into various dishes. Raw, thinly sliced Suncho adds crunch to salads. Cooked, they roast with olive oil and herbs for a crispy exterior and creamy interior. They also work well boiled, mashed, or pureed into soups, contributing a velvety texture. They can be substituted for potatoes in many recipes, adding a unique flavor.
Benefits and Considerations
Growing Suncho offers several advantages for gardeners. The plant yields substantial edible tubers from a single planting. Its adaptability to various climates and soil types makes it a resilient crop. As a perennial, Suncho can be planted once and continue to produce tubers year after year, functioning as a low-maintenance, long-term food source.
Despite its benefits, there are considerations when growing Suncho. The plant grows vigorously and can spread aggressively through its tubers, potentially becoming invasive. Any small tuber left in the ground can sprout a new plant, making removal challenging. Additionally, Suncho tubers contain inulin, a fiber that can cause digestive discomfort, such as gas, in some individuals, especially raw or in large quantities. This effect can be mitigated by thorough cooking or smaller portions.