Our organic Jerusalem artichokes grow in the fields in and around Winsen/Luhe (Lower Saxony). They love sandy, loamy, moist soils, rich in humus, which are easy to find in northern Lower Saxony due to its proximity to the Elbe.

The Jerusalem artichoke tubers are harvested in autumn. After harvesting, they are either stored in the cold room until they are sold or left in the soil to prevent them from drying out.

First wash the Jerusalem artichokes under cold running water and remove all soil residues with a brush. They are much easier to peel if you blanch the Jerusalem artichokes briefly in boiling water first. Then rinse in cold water and remove the peel using a good kitchen knife. There are plenty of ways to prepare Jerusalem artichokes, depending on the recipe.

There are few vegetables as versatile as Jerusalem artichokes. For example, they can be grated raw into a salad, or served as a steamed or fried vegetable side dish or as a purée. They can even be coated in breadcrumbs or baked, and in some regions Jerusalem artichokes are even made into a liquor. At home, Jerusalem artichokes can be stored in a cool and dark place – preferably in the fridge – for about ten days.