Typically, the tubers are ready to be gathered around 4 to 6 weeks after flowering. The appropriate time for harvesting is indicated by the withering leaves and drying stalks of the Jerusalem artichoke plant, usually during the late October to November period.
When extracting Jerusalem artichokes from the soil, it is useful to have tools such as spades, garden trowels, "potato shovels," or garden forks. These aids assist in delicately loosening the soil around the plant's base. Resembling small, knobby, light brown potatoes, the tubers of Jerusalem artichokes are considered ripe for harvest when they detach effortlessly from the roots. It is advised to store the tubers in a cool and dark place.
Jerusalem artichoke plants possess a persistent nature and can regrow from any tubers left behind in the soil. To prevent their resurgence in the following year, it is crucial to ensure the complete removal of all tuber remnants. In loose soil, the tubers have the tendency to extend deep and spread widely. For optimal preservation, it is recommended to store Jerusalem artichoke tubers at a temperature range of approximately 32°F (0°C) to 34°F, with a relative humidity of 85 to 95 percent.
Harvesting Jerusalem artichoke
Harvesting Jerusalem artichoke
