Jerusalem artichoke
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The Jerusalem artichoke (Helianthus tuberosus L.), also called the sunroot or sunchoke or topinambur, is a flowering plant native to North America grown throughout the temperate world for its tuber, which is used as a root vegetable.
Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and little to do with artichokes. The name Jerusalem is due to folk etymology; when the Jerusalem artichoke was first discovered by Europeans it was called Girasole, the Italian word for sunflower. The Jerusalem artichoke is a type of sunflower, in the same genus as the garden sunflower Helianthus annuus. Over time the name Girasole transformed into Jerusalem, and to avoid confusion people have recently started to refer to it as sunchoke or sunroot, which is closer to the original Native American name for the plant.
The artichoke part of the Jerusalem artichoke's name comes from the taste of its edible tuber, which is somewhat similar to radish and artichoke.
The tubers are gnarly and uneven, vaguely resembling ginger root, with a crisp texture when raw. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. Jerusalem artichoke also has a great deal of unused potential as a potential crop for producing ethanol for fuel (estimated to be up to 1200 gallons of 99.5% pure ethanol per acre)[1]. The carbohydrates gives the tubers a tendency to break down and dissolve when cooked, in addition to giving them a legendary facility to produce flatulence. In 1621 this was described vividly "which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men." [2]
Jerusalem artichokes are sold in the produce departments of many supermarkets. The freshest roots are plumpish and vibrant in appearance. If they are left too long in the open, they become wrinkled and soft and can develop a bitter taste.
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