Astéracées • Helianthus tuberosus

Red Spindle Jerusalem Artichoke - Organic

"A hardy Jerusalem artichoke with tapered red tubers, a perfect partner for living soils."

From $15.00

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The Jerusalem artichoke ( Helianthus tuberosus ), a hardy relative of the sunflower, originated in North America, where its tubers nourished Indigenous peoples long before its arrival in Europe. The Red Spindle variety is distinguished by its elongated, reddish-skinned tubers, which are more uniform than those of wild types, making it a valued companion in edible gardens.

In favorable soil, its tall, upright, leafy stems form a living screen that accompanies the entire cycle of seasons. Its late flowering, with small yellow flower heads reminiscent of miniature sunflowers, brings a touch of brightness to the garden in late summer. Underground, the tubers develop patiently and, in autumn, offer a generous harvest for cooking, while also allowing the gardener the freedom to leave some for the following season.

Hardy and adaptable, the Red Spindle variety integrates naturally into a harmonious garden, where simplicity of care is valued as much as rich soil and biodiversity. It is a reliable plant, ideal for establishing a respectful and long-term approach to gardening.

  • Growing climate: Cool season (hardy plant that tolerates cold well)
  • Sowing difficulty level: Easy (planting tubers rather than sowing seeds)
  • Care required: Occasional
  • Growth: Summer growth

Note: Very hardy and vigorous plant, which can become invasive if the tubers are left in place for several years.

Red spindle-shaped Jerusalem artichokes, with their reddish skin and light flesh, are eaten as a root vegetable. They can be enjoyed raw, finely grated in salads, where their crispness and artichoke-like flavor add a unique touch. Cooked, they are well-suited to soups, purées, stir-fries, or roasted in the oven, either on their own or mixed with other root vegetables (potatoes, carrots, parsnips).

The tubers do not keep well in the open air once harvested; they dehydrate and shrivel quickly. The best "reserve" is often the soil itself, from which they are harvested throughout the winter when possible. Jerusalem artichokes are among the vegetables rediscovered in contemporary cuisine after having been a staple food during times of famine in Europe, particularly during the Second World War.

From a nutritional and traditional standpoint, it is valued for its high inulin content, a specific carbohydrate used by some as part of a varied diet. Traditional medicinal uses remain limited and do not replace professional advice.

Red Spindle Jerusalem Artichoke - Organic

Red Spindle Jerusalem Artichoke - Organic

From $15.00

From $15.00

écoumene seeding advice

Seeding type

Indoor and outdoor seeding

Germination time

3-10 days

Germination temperature

15° to 20° Celsius

Sowing depth

Sow seeds 2-3 cm deep

Transplantation

Easy transplantation

Technical

Row sowing

Growing conditions

Hardiness zone

Zone-3a

Distance between plants

45 cm

Distance between rows

70 cm

Optimal brightness

Sun plant

Soil texture

Loose (silty) soil

Soil moisture

Cool, well-drained soil

Soil fertility

Plant not very demanding in bacteria-dominant compost

optimal soil pH

Plant indifferent to pH

Average plant height

180 cm

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