The Jerusalem Artichoke has edible tubers.
A fitting way to say goodbye to August is to acknowledge that the yellow flowers of the Jersualem Artichoke (Helianthus tuberosus) have bloomed a full two weeks early this year. We do not dig the gnarled, purplish tubers of these plants and cook them, although Native Americans did, and cultivated them, too. The tubers are potato-like in texture and may be eaten in the fall when they are ripe. Jerusalem Artichoke grows wild in rich damp thickets and fields. Many people assume that the Jersualem Artichoke is some kind of sunflower. It has no relation with Jerusalem or artichokes.
