Jerusalem Artichoke: Planting Tubers, Growing, Harvesting Through Winter and How to Keep It Within Bounds

Jerusalem artichoke is planted once and harvested every winter. Planting tubers, care, harvesting, storage and how to stop it overrunning the garden.

In brief: Jerusalem artichoke is planted as tubers in March to April, 10–15 cm deep, 30–40 cm apart in the row and 75–100 cm between rows. It grows 2–3 m tall, flowers yellow from August to October and the tubers are dug continuously from the end of October until March. Every piece of tuber left in the ground sprouts again.

Planting	March to April, or October to November
Depth and spacing	10–15 cm, in the row 30–40 cm, rows 75–100 cm
Height	2–3 m
Flowering	August to October, yellow flower heads
Harvest	from the end of October to March, as needed
Yield	usually 10 or more tubers from one plant

Jerusalem artichoke is one of the easiest crops you can plant. It does not need to be raised in advance, hardly ever gets ill, survives frost in the ground and from one tuber you dig up a handful more in autumn. But its very strength is also its weakness: where it grows once, you will not easily get rid of it.

Below you will find where to plant Jerusalem artichoke, how to plant and support it, when and how to harvest, how to store the tubers and how to keep the plant within bounds or get it out of the garden.

What Jerusalem artichoke is

Jerusalem artichoke, botanically Helianthus tuberosus, is a perennial herb from North America related to the sunflower. The above-ground part dies back every autumn, and the underground tubers overwinter. The plant forms stems up to three metres tall with rough leaves and from August to October flowers with smallish yellow flower heads. The tubers resemble ginger or a knobbly potato and have a pale, reddish to purple skin. Instead of starch they contain inulin, which is why they taste sweetish and nutty. In the Czech Republic it has been documented since the 19th century and in places it escapes into the wild, mainly along rivers and on waste ground.

Property	Jerusalem artichoke	Potatoes
Length of cultivation	perennial, harvest every year	annual crop
Frost hardiness of tubers	survive winter in the ground	freeze
Storage after digging	only days to weeks	months in a cellar
Storage substance	inulin	starch
Eaten raw	yes	no

Where to plant Jerusalem artichoke

It grows almost anywhere; it gives the most tubers in sun in well-drained, moderately fertile soil. In permanently wet and heavy soil the tubers rot. The three-metre stems cast heavy shade, so plant it on the northern edge of the garden or along a fence, where it will not shade vegetables.

Suitable place: the edge of the garden, along a fence or compost heap, as a summer screen or windbreak.
Unsuitable place: in the middle of a vegetable bed, by water and at the edge of a plot bordering open countryside, from where it can spread further.
Containment: around the planting sink a firm root barrier or an old bottomless container to a depth of at least 40 cm.

Planting tubers step by step

Jerusalem artichoke is propagated exclusively by tubers. You can get planting material from growers or at markets; even shop-bought tubers are enough if they are firm and not dried out.

Dig the bed and remove perennial weeds. Work compost into poor soil.
Choose healthy, firm tubers the size of a hen's egg. Cut larger ones; at least one eye must remain on each piece.
Plant the tubers 10–15 cm deep, 30–40 cm apart in the row.
Leave 75–100 cm between rows. For a dense screen a block with a spacing of 30 × 30 cm is enough.
Cover, firm lightly and water.

Shoots appear after 2–4 weeks depending on temperature. Autumn planting in October to November also works; the tubers overwinter in the ground and shoot earlier in spring. Voles may complicate winter for them.

Care during the season

Task	When and how
Weeding	in spring, while the plants are small
Earthing up	at a height of about 30 cm, earth up soil to 15 cm
Support	in a windy spot stakes and string, e.g. support netting
Shortening	end of July to August to roughly 1.5 m, remove buds
Watering	only in long drought in August and September
Feeding	compost in spring is enough, nitrogen promotes only foliage

Swaying stems loosen the tubers in the ground, which then grow worse. Do not shorten plants lower than about 1.5 m, because the leaves feed the tubers.

Harvesting and storage

The tubers finish growing in autumn. Harvesting starts at the end of October, best after the foliage has dried. Cut the foliage about 15 cm above the ground so you know where the plants stood, and dig the tubers with a digging fork. With a spade you will easily chop them up. After digging they wilt quickly because they have a thin skin. So a simple rule applies: leave them in the ground and dig as needed until March. Frost does not harm the tubers and, according to many growers, rather improves their flavour. So that the ground can be dug even in frost, cover part of the bed with cut foliage or a layer of leaves.

In the fridge: unwashed in a paper or plastic bag for 1–2 weeks.
In a cellar: in a box covered with damp sand for several weeks.
Freezing: raw Jerusalem artichoke tolerates freezing poorly; it is better to freeze the finished purée.

Root vegetables are stored in a similar way, for example swede, whose cultivation is described in the article Swede: growing from sowing to harvest.

How to keep Jerusalem artichoke within bounds and how to get rid of it

A new plant grows from every forgotten piece of tuber. At harvest, therefore, pick out even small tubers too, and in the place where you want to keep the stand leave only as many tubers as you need for next year.

In autumn dig up all the tubers and go through the soil with your hands or a fork.
From spring pull up or hoe out every new shoot as soon as it appears.
Continue all season. Without leaves the plant does not form new tubers.
Do not put remains of tubers into a home compost heap; they might sprout.

One to two years of consistent work is usually enough. Covering the area with mulching fabric also helps, because shoots without light exhaust their reserves.

Jerusalem artichoke in the kitchen

It is enough to brush the tubers under running water; the thin skin does not need to be peeled. Slice raw ones thinly or grate them into a salad; they darken in air, so sprinkle them with lemon. After cooking they suit baking with oil and herbs, a creamy soup, purée or chips.

Inulin is not digested in the small intestine. In some people Jerusalem artichoke therefore causes bloating, especially in larger amounts. Start with a smaller portion and find out how you tolerate it.

Frequently asked questions

When is Jerusalem artichoke planted?

Most often in March and April, as soon as the soil can be worked. It can also be planted in autumn in October and November.

When should Jerusalem artichoke be harvested?

From the end of October, best after the foliage has dried, and continuously throughout winter until March. Leave the tubers in the ground and dig as needed.

How long do the tubers keep after harvest?

In the fridge in a bag 1–2 weeks, in a cellar in damp covered sand several weeks. They keep longest in the ground.

Is Jerusalem artichoke invasive?

In the Czech Republic it escapes into the wild in places. In the garden keep it in a designated place and do not throw remains of tubers out into the countryside.

How do I get rid of Jerusalem artichoke?

Dig up all the tubers and pull up every new shoot all season. It usually disappears within two years.

Can Jerusalem artichoke be eaten raw?

Yes, raw it is crunchy and nutty. Because of the inulin, try a smaller portion first.

Sources

Updated: 5 October 2026