We have a large border crop of Jerusalem Artichokes (Helianthus tuberosus) in the Torridon kitchen garden. They were originally planted to create a windbreak and can be very effectively used in this way. They are closely related to sunflowers, can grow to over two metres and if conditions allow, produce a multi-flowered head of small sunflowers. The tubers are used in the kitchens to create a range of dishes including a hearty cream soup during the winter months. They can be used fresh, grated or are particular good roasted, having a smoky nut flavour. They are rich in vitamin C, iron, phosphorous and potassium and are good to open up the soils like potatoes. But they are also quite difficult to eradicate as small bits of root and tuber easily creating new plants. They don’t store as well as potatoes though and are best dug and used fresh, which we do from November to February.

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