The main harvest time is autumn
Depending on the Jerusalem artichoke variety, the main harvest season begins at the end of August and lasts until late autumn. During this time the tubers are particularly plump and develop their fine aroma best.
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It is advisable to harvest more often, especially with large stands. This will prevent the plants from forming too many tubers that will spread throughout the garden.
The only time you shouldn't be harvesting Jerusalem artichokes is dry midsummer. The tubers contract when dry. They become wrinkled and lose their aroma. As long as the ground is not frozen, you can also harvest in winter.
Harvesting Jerusalem artichoke - this is how it's done
The tubers can be harvested just like potatoes. Simply pull them out of the ground by the stem.
In very heavy soils, dig up the tubers. To do this, prick the ground with the digging fork at least 20 centimeters away from the plant. Use leverage to loosen the soil and simply remove the Jerusalem artichoke from the earth.
Put a tuber from each plant back in the ground. Plant them up to six inches deep. The tubers sprout again next spring and multiply by themselves. This ensures that you will also harvest Jerusalem artichokes from your own garden next year.
Harvest tips summarized
- Main harvest season autumn
- Harvest possible all year round
- Pull out the Jerusalem artichoke on the stem
- Alternatively, loosen the soil with the digging fork
- Leave one tuber per plant in the ground
Harvest too rich - what now?
The tubers only keep for a few days in the refrigerator. If you've harvested too much, keep Jerusalem artichoke wrapped in sand. It lasts for three months. You can also freeze the tubers.
Tips & Tricks
To get a rich harvest, cut the Jerusalem artichoke flowers in summer. This stimulates the formation of tubers.