sunchokes — also called jerusalem artichokes — are tall, vigorous perennial sunflowers grown for their edible tubers. reaching 6–10 feet in height, they form dense stands topped with cheerful yellow blooms in late summer and fall. in the garden, they bring both food and beauty: bold foliage, sunny flowers, and an abundant harvest underground.
our stock includes two cultivated strains, offered as separate options:
yellow-skinned sunchoke: classic form with light brown to yellow tubers, crisp and nutty.
red-skinned sunchoke: attractive reddish tubers, slightly sweeter flavor, easy to spot at harvest.
both varieties produce knobby, elongated tubers that can be eaten raw, roasted, sautéed, or fermented. their flavor is sweet, nutty, and earthy, somewhere between an artichoke and potato. they store best in the ground through winter, dug as needed. the perfect root vegetable for a hearty winter broth.
ornamentally, sunchokes are bold back-of-the-garden plants, creating a living screen with their tall stalks and golden blooms. they thrive in full sun and most soils, spreading vigorously once established.
ecologically, sunchokes are resilient and beneficial: their late-season flowers feed pollinators, and their dense roots help stabilize soil. once planted, they will return year after year with little care.
planting notes
height: 6–10 ft
spread: thicket-forming via tubers
soil: adaptable; prefers well-drained loam but tolerates poor soils
light: full sun
bloom: late summer to fall, yellow flowers
growth: very vigorous; can spread aggressively if not managed
uses: edible tubers, livestock forage, pollinator support, tall ornamental screen
options:
yellow-skinned sunchoke
red-skinned sunchoke
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