Sunchoke Preservation

We preserved over 50 pounds of Sunchokes with 3 rounds of volunteers in the backyard food forest! The primary method we chose was lacto fermentation, as it was the easiest and most minimal ingredient required method to get through that many sunchokes.

We roasted them with garlic and full fat butter and it was divine.

This is my first season growing Sunchokes in the backyard urban food forest, and I've been stoked about the results. I chose Sunchokes for a few reasons: I wanted something low maintenance, tall for privacy, and edible. Sunchoke is considered invasive, but the high yield and easy preservation of the tubers make this a perfect choice for a calorie crop that can be harvested en masse every year. I have yet to harvest, and have let this plant grow in 3 seasons. I am anticipating....a shitload of sunchokes this coming spring. Prepare for a series of sunchoke preservation videos, haha.

You can also use sunchoke flowers to create a beuaitul yellow dye, and the dried stalks as plant trellises. In trying to integrate the basics of permaculture in my food forest adventures, multi use plants always seem to be a win.

About Sunchokes:

The sunchoke, also known as Jerusalem artichoke, is a type of flowering plant in the sunflower family. It is native to North America and is a hardy and versatile plant that is known for its edible tuberous roots. Sunchokes are tall, with stems that can reach up to ten feet in height. They produce small, yellow, daisy-like flowers that bloom in the late summer or early fall. The tubers of the sunchoke plant are gnarled and knob-like, and have a sweet and nutty flavor that is similar to that of an artichoke or a chestnut. They are high in fiber and rich in nutrients, and are often used in soups, stews, and roasted dishes. Sunchokes are also grown for their ornamental value, as their tall stature and yellow flowers make them a striking addition to any garden.

For the past 3 years, I've been working on turning my backyard into an urban food forest, and documenting the process. In this process, I try to creatively problem solve, and spend as little as possible Personally, I enjoy the challenge of using what is available to you.