Plenty of names exist for this tawny-skinned tuber with its delicate and sweet flavor: Jerusalem artichoke, sunroot, sunchoke, or earth apple among others. Ironically, though, it’s not an artichoke! Heck. It’s not even from Jerusalem. Instead, it’s a member of the sunflower family. 

Here’s more about this vegetable by Farmer Lee Jones. 

This vegetable got the second half of its name—artichoke—when French explorer Samuel de Champlain noticed how the flavors were similar. When he sent the vegetable back to France, he noted this similarity. (Of course, to add to the wide variety of names used for the Jerusalem artichoke, in Europe, it became known as the French potato or Canadian potato. It’s even been called the Canadian truffle.)

As for the first part of its name—Jerusalem—you’ll need to choose between theories. First, because of the sunflower that emerges from this tuber, Italian immigrants began calling it “girasole,” which means “sunflower” in English. Try saying that Italian word a couple of times, and see if you think it could have evolved into “Jerusalem.” 

Or you might buy into the idea that the Puritans created this name. After all, they came to the modern-day United States to create a second paradise on Earth, calling the land “New Jerusalem.” Could they have included this vegetable in their vision of perfection?

Here’s the reality. No matter what you call this vegetable, it comes with the same wonderful taste. Just like William Shakespeare acknowledged in Romeo and Juliet: “a rose by any other name would smell as sweet.” So, whatever you call this amazing tuber, the flavor is just as incredible. 

However, it’s not appreciated as much as it should be . . .

Underappreciated, Underrated, and Underused

Farmer Lee calls the Jerusalem artichoke unappreciated, underrated, and underused—and it’s hard to argue the point. This vegetable certainly fits the definition of “underappreciated,” meaning something that’s “not appreciated or valued enough.” This vegetable also falls in the category of “underrated,” defined as “rated or evaluated too low; underestimated or undervalued” as well as in the category of “underused,” meaning to have “more potential than is currently being realized or utilized.”

Fortunately, there’s plenty we can do about that, including to use this earthy-sweet delight in more dishes and menus. Our talented chefs employ this versatile veggie in savory and sweet applications: from ice cream and candied dessert garnishes to wild mushroom tarts. Jerusalem artichokes are also amazing in poultry dishes, game dishes, fish dishes, soups, sauces, and so much more. In Germany and other parts of Europe, they’re even used as the foundation of brandy!

Jerusalem Artichoke in Your Own Creative Dishes

This vegetable is almost as sweet as sorbet with absolutely no starch, which can make them more versatile than potatoes. Raw, they’re nutty and crunchy. Fried, they are reminiscent of sweet kettle cooked chips. Carmelized? They’re ideal for dessert!

Once blanched, they obtain the texture of undercooked potatoes and are perfect for frying. Puree them with milk and butter, roast them, char them. Possibilities for the Jerusalem artichoke are nearly endless! Let your product specialist know what you need: how much and when. Then, Farmer Lee looks forward to hearing about what you do with this adaptable vegetable.