Lyle, Katie Letcher (2010) [2004]. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them (2nded.). Guilford, CN: FalconGuides. p.148. ISBN 978-1-59921-887-8. OCLC 560560606. Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavor. An intense, pleasant, earthy note characterizes it. The tubers are washed and dried in an oven before being fermented and distilled. It can be further refined to make "Red Rossler" by adding the roots of the common tormentil, giving it a bitter and astringent taste and a red color. Red Rossler contains other ingredients such as currants, producing a schnapps with about 50% alcohol used as digestif and as a remedy for diarrhea or abdominal pain. Crop yields are high, typically 16–20 tonnes per hectare (7–9short ton/acre) for tubers, and 18–28 tonnes per hectare (8–12short ton/acre) green weight for foliage. Tubers remaining in the ground lie dormant over winter and can handle temperatures as low as −30°C (−22°F). [49] Jerusalem artichoke also has potential for production of ethanol fuel, using inulin-adapted strains of yeast for fermentation. [5] Topinambur or Jerusalem Artichoke root is a tuber found in North America. The tuber looks like ginger and it tastes like a sweetened version of a regular potato. Topinambur syrup is a natural substitute for sugar which is made from Jerusalem artichoke or sunroot. Many health experts suggest that this syrup is healthier than any other sugar substitutes such as honey. It was also suggested by many that this syrup is sweeter than honey and has lesser contents of sugar. Topinambur syrup also features excellent nutrients such as inulin and probiotics. What are the health benefits of Topinambur syrup? 1. Blood sugar level maintenance

The artichoke part of the Jerusalem artichoke's name comes from the taste of its edible tuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to France, noting its taste was similar to that of an artichoke. [18] [19] a b Have you heard about Jerusalem artichokes? https://hungry-pumpkin.com/post/have-you-heard-about-jerusalem-artichokes/Topinambur by sa mal skladovať na chladnom, suchom a dobre vetranom mieste mimo dosahu svetla. Môžete ho skladovať aj v chladničke zabalené v papierovej utierke (aby absorbovala vlhkosť) a následne v plastovom sáčku, v priehradke na zeleninu. Takto vám vydrží až tri týždne (treba ho však priebežne kontrolovať). Strengthens the immune system. The topinambur contains considerable amounts of antioxidant vitamins, such as vitamins C, A, and E, which, together with other flavonoid compounds, such as carotenes, stimulate the immune system, fight free radicals, and protect against cancer, inflammation, and infections. Sennoi, Rattikarn; Jogloy, Sanun; Saksirirat, Weerasak; Kesmala, Thawan; Patanothai, Aran (2013). "Genotypic variation of resistance to southern stem rot of Jerusalem artichoke caused by Sclerotium rolfsii". Euphytica. 190 (3): 415–424. doi: 10.1007/s10681-012-0813-y. ISSN 0014-2336. S2CID 254465204. The syrup is produced by cold pressing the Topinambur root and then subsequently concentrating and filtering it. It contains no added sugar, preservatives, flavoring or color. Made of 100% Pure Topinambur roots. Biologically Active Sweetener BETTER THAN HONEY – Due to the high content of inulin, the syrup from the earth pear is extremely valuable for people.

Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke, [13] [14] though the two are distantly related as members of the daisy family. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its familial relationship to the garden sunflower (both plants are members of the genus Helianthus). Over time, the name girasole (pronounced closer to [dʒiraˈsuːlə] in southern Italian dialects) was corrupted by English-speakers to Jerusalem. [15] [16] [17] An alternative explanation for the name is that the Puritans, when they came to the New World, named the plant with regard to the "New Jerusalem" they believed they were creating in the wilderness. [10] Various other names have been applied to the plant, such as the French or Canada potato, topinambour, and lambchoke. Sunchoke, a name by which it is still known today, was invented in the 1960s by Frieda Caplan, a produce wholesaler trying to revive the plant's appeal. [10] Baked: these tubers can also be baked. You have to clean them very well, season them with olive oil, a little salt, or your favorite seasonings, and place them in the oven at 350 ° F for 30-40 minutes. The Jerusalem artichoke ( Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower, [2] topinambur, [2] or earth apple, is a species of sunflower native to central North America. [3] [4] It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. [5] Description [ edit ] Vyberajte si skôr hladké, čisté, nepoškodené a pevné hľuzy s minimálnymi hrboľami. Vyhnite sa tým, ktoré majú vrásčitú šupku, mäkké škvrny a zelené plochy alebo výhonky. Ako topinambur skladovať?Clevenger, S. and Heiser, C.B. (1963). Helianthus laetiflorus and Helianthus rigidus – hybrids or species? Rhodora 65: 121–133. Jerusalem artichokes have 650mg potassium per 1 cup (150 g) serving. They are also high in iron and contain 10–12% of the USRDA of fiber, niacin, thiamine, phosphorus, and copper. [53] Use as forage [ edit ]

Steamed: steam the Jerusalem artichoke pieces for 10 to 15 minutes, season with butter and a pinch of parsley, or a dash of lemon and nutmeg.Jakobsen, Malene; Preda, Teodora; Kongsted, Anne; Hermansen, John (2 November 2015). "Increased Foraging in Outdoor Organic Pig Production—Modeling Environmental Consequences". Foods. 4 (4): 622–644. doi: 10.3390/foods4040622. ISSN 2304-8158. PMC 5224558. PMID 28231226. Filep, R.; Balogh, L.; Balázs, V.L.; Farkas, Á.; Pal, R.W.; Czigle, S.; Czégényi, D.; Papp, N. Helianthus tuberosus L. agg. in the Carpathian Basin: A blessing or a curse? Genet. Resour. Crop Evol. 2018, 65, 865–879.