Jerusalem Artichoke

From ancient times healers and doctors have noticed a unique plant. It was jerusalem artichoke. Nowadays it is used successfully to treat such diseases as diabetes, atherosclerosis, anemia, arthritis, kidneys and digestive system diseases and much more. All nutritious elements of this vegetable are in easily acquired form. Of all vegetables, this particular one contains the highest percent of silicon which, as it is known, prevents formation of kidney stones and salt deposits in joints. It is also rich with calcium and magnesium.

For treatment and prevention of diseases, both in ground and above ground parts of the plant can be used.

The edible portion of this member of the sunflower family is the tuber or swollen end of an underground stem, which in some respects resembles a potato. However, unlike most starchy vegetables, the principal storage carbohydrate in sunchokes immediately after harvest is inulin rather than starch. When consumed the inulin is converted in the digestive tract to fructose rather than glucose, which can be tolerated by diabetics. (Per the NC State University Department of Horticultural Science and Jonathan R. Schultheis, Extension Horticultural Specialist)

Herbal Treatments

15-30 g of dried and crushed leaves and young stalks of the plant put in thermos, add 1 L of hot boiled water and steep for 40 minutes. Squeeze out the mash, filter and drink instead of tea (1/2 L in a day). Add honey if desired. Continue for 30 days, and then take a break for 10 days. As this plant has no side effects, it can be used in any quantity and in any form.

Salad:

Take 50-100 g of fresh jerusalem artichoke nodules, wash them, peel and grate on a large grater. Cut in green onions, carrots, apples, cauliflower (fresh or boiled), cucumbers, tomatoes or any other vegetables and greens in any combination. Add oil and spices.

Pancakes:

Grate 300-500 g of raw nodules on a large grater. Squeeze out juice and add 1/2 L of plain yogurt, 2 eggs, 4 tbsp of vegetable oil, soda on a tip of a knife and salt to taste. Mix and fry.

Pie:

Grate raw and boiled Jerusalem artichoke on a large grater, add salt, squeeze out juice, add plain yogurt and flour and mix to make dough. Bake in an oven to golden-yellow color. Cut hot pie and cover pieces with jam. Serve with canned fruit or fruit puree. You will need 1.5 kg of raw nodules, 500 g of boiled nodules, 1-1.5 L of yogurt, flour, salt and vegetable oil.

Juice:

Make juice from washed unpeeled Jerusalem artichoke. Drink 1/2 cup 3 times a day.

Drinks:

3 tbsp of dried crushed nodules boil in 1 L of water for 3-5 minutes. Add sugar and dried fruits.

1 tsp of dried crushed nodules place in 100 g of boiling water, add milk and sugar to taste and bring to a boil.

Bon Appetite.

Go to top of Jerusalem Artichoke