Jerusalem artichoke

Jerusalem artichoke, also called German turnip, Jerusalem artichoke or American potato - probably due to the fact that for decades it has been a valid replacement for the potato -, is a herbaceous perennial plant native to North America (Canada in particular), brought to Europe in the early 17th century and belonging to the Compositae Tubuliflorae family.

The Jerusalem artichoke plant looks like a large daisy and can reach three meters in height, it adapts to different types of soil and for this reason it is easily cultivable in all gardens, even domestic ones.

There are two varieties of Jerusalem artichoke: the early white that we find commercially available from the end of August and the burgundy that we find on the market from October to early spring.

Jerusalem artichoke: nutritional characteristics

Jerusalem artichoke provides very few calories (30 Kcal per 100 grams of product), and is made up of 80% water, proteins, sugars, carbohydrates and dietary fiber. Among the vitamins present are vitamin A and some belonging to group B, while among the minerals we find potassium, magnesium, iron and phosphorus.

This tuber is also particularly rich in inulin (up to 60% of the dry weight), which makes it particularly suitable for diabetics and for those who want to take advantage of its digestive and rebalancing properties of the intestinal flora.As for amino acids, asparagine, choline and arginine are present.

Jerusalem artichoke in the kitchen

The Jerusalem artichokes, typically used in Piedmontese cuisine for bagna cauda, ​​are harvested in winter, they are very nutritious and cooking is similar to that of potatoes: they can therefore be boiled, cooked in a pan and even fried. But they can also be eaten raw, perhaps in salads cut into slices and seasoned with oil, lemon, salt and parsley, or crunched like radishes.

Also tasty cooked au gratin: just peel them, slice them, blanch them for a few minutes in boiling water, let them cool and cook for 5 minutes covered with bechamel and with a pinch of nutmeg.

From the tubers of this plant a flour is also obtained that can replace up to 10% wheat flour in the preparation of bread, sweets and baked goods in general.

Jerusalem artichoke in herbal medicine

The roots of Jerusalem artichoke are reputed to be galactogenic, that is, able to increase and promote the secretion of milk in women who breastfeed their baby. Furthermore, the Jerusalem artichoke extract proves to be very useful in case of overweight, being a valid aid to lose weight: the consumption of Jerusalem artichoke, especially if preceded by a good glass of water, not only facilitates digestion, but also favors the sense of satiety, appeasing uncontrolled attacks of hunger.

Of the Jerusalem artichoke, which is considered a tonic, stomachic, cholagogue and diuretic drug, the leaves are also exploited, useful for alleviating ailments related to heart failure. And finally, as it does not contain gluten, it is also suitable for celiac diets.