Best time to harvest Jerusalem Artichokes?

Need to know the best time to plant?

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peter
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What is the best time of year to harvest JAs?

I haver never grown or eaten these before this year when I was gifted some from a neighbour.
Dug a trial this weekend, very white tubers, not vey big despit the plants towering over me.
Scrubbed, parboiled and roasted them.

They did not taste nice at all, rather bitter, sticky and wet, nothing like the "nutty" taste I was expecting.
Was I a bit previous with the fork?
Are there better cooking methods?
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alan refail
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Peter

They presumably still have green tops - so the tubers are still forming. Don't dig any more till the frosts have killed the foliage - late October at the very earliest. Then you will find the tubers are a lot larger and the skins have "set". Dig as required through the winter.
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FelixLeiter
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peter wrote:Was I a bit previous with the fork?

Yes. They won't be ready yet, as you've found out. They mature right up to the end of October when their flavour and texture will have fully developed.

Don't lift them all when they're ready. They don't store like potatoes — they will shrivel unless left in the ground. You dig them through the winter, when required.
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oldherbaceous
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Dear Peter, after what they did to me, i would be tempted to leave them in the ground. :oops:
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Yes, understand they're not called fartichokes for nothing. I'd rather settle for the garlic effect :lol:
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alan refail
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Primrose wrote:Yes, understand they're not called fartichokes for nothing. I'd rather settle for the garlic effect :lol:



The answer is asafoetida, which is not Latin for bottom smells :oops:

Believe me, it works - Jerusalem artichokes are too good to miss.
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Tigger
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They make good mash and excellent chips as well as roasties.
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Johnboy
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My children used to call Artichoke Soup "Liquid Fluff" and used to moan
every time it was served up. Now they come home and all say are the Artichokes ready for digging yet? The answer is always the same.
No! Grow your own! Sadly only one has decided that she will grow them and all the others still come begging, to no avail.
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I followed Alan's link on asafoetida and PlumPudding wrote thast she liked the recipe with 'caramelised onions and bacon'. I can't find that recipe and it sounds good! Can anyone help?
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MrsL
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I dig mine the end of October/beginning of November; keep the best ones back for replanting after Christmas. Don't leave in the soil overwinter or the slugs will get them. I'm growing a pink variety too this year, looking forwward to trying them; I thought I'd lost them last year, but they seem to be doing well this year. I've never foudn teh tops to die back/frosted before I dig, they seem quite ahrdy here in balmy Dorset. The stems and leaves are loved by the gaots though. The tubers make one of the best soups, freezes very well too.
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Zena
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This is one of the few things that seem to flourish in my garden without requiring any effort from me. Such a shame that I can't find a way of using them that we like! Please could I have the recipe involving caremelized onion & bacon, as well?
We cut the tops down after the flowers have died, and then dig them up as and when we need them. We never use them all, and they seem to survive over winter in the soil without any problem. They keep reappearing every year......
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I've been looking for the recipe but have had a clear out and can't find it.

I think it was in Kitchen Garden magazine last autumn so shouldn't be too difficult to find from the back numbers. If it wasn't KG magazine it must have been Organic Gardening.

Will continue the search.

Jerusalem artichokes also make a lovely smooth soup, and made with half and half artichokes and carrots doesn't seem to have the "windy" effect.
JERUSALEM ARTICHOKE AND CARROT SOUP
1 small onion chopped
1 tablespoon olive oil
30g butter
750g Jerusalem artichokes
500g carrots
250g celeriac or celery
1.5 litres vegetable stock
salt and black pepper
chopped parsley

Fry the onion in the oil and butter until soft
Peel artichokes and chop them (you can leave the skin on if you want)
Scrub the carrots and peel celeriac and cut them up
Sweat all vegetables together with the onion for 5 minutes
Add the stock and simmer for 20 minutes.
Puree in blender or with a whizzer and season to taste.

Add plenty of finely chopped parsley and a dollop of creme fraiche, yoghurt or cream.
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Once you start to dig them up, don't put even the smallest snippet of artichoke on your compost heap because, like potato "volunteers", they will grow through everything!
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