15 points
Strange Foods by Amanda Gilbert
May 4th, 2006 10:56 AM
The Jerusalem Artichoke, from the family Compositae, is a fascinating knobby bit of plant material.
Said artichoke, aka the "sunchoke", induces massive flatulence in people who don't consume it on a regular basis, due to the presence of large quantities of inulin.
Who has access to sunchokes on a regular basis, and what's more, loves them enough to eat them on a regular basis?
Not I, not right now. But perhaps, soon, I will.
The sunchoke, Helianthus tuberosus, is currently growing in a large container along my front walk. It sprouts remarkably quickly from the tuber. Mine are a red-skinned variety that don't need peeling before boiling or baking, mashing and eating. Since they lose moisture quickly upon harvest in late October, they should be left in the ground through the winter and harvested as needed.
Said artichoke, aka the "sunchoke", induces massive flatulence in people who don't consume it on a regular basis, due to the presence of large quantities of inulin.
Who has access to sunchokes on a regular basis, and what's more, loves them enough to eat them on a regular basis?
Not I, not right now. But perhaps, soon, I will.
The sunchoke, Helianthus tuberosus, is currently growing in a large container along my front walk. It sprouts remarkably quickly from the tuber. Mine are a red-skinned variety that don't need peeling before boiling or baking, mashing and eating. Since they lose moisture quickly upon harvest in late October, they should be left in the ground through the winter and harvested as needed.
