Jerusalem Artichoke - Passamaquoddy *Sorry, Sold out for 2019*

*Sorry, Sold out for 2019*

No international orders—sorry! We do not ship roots or tubers outside of Canada.  Shipped in April/May for Spring planting.

7052-LG PASSAMAQUODDY

Originating in North America, this perennial relative of the sunflower has nothing to do with the holy city of Jerusalem. The “Jerusalem" is likely a corruption of the Italian work girasole or sunflower and "artichoke" may be indicative of its similarity in taste to real artichokes, although not everyone would agree. North American Natives wild-collected and cultivated these tubers extensively and ate them boiled, roasted, or sometimes raw. Native peoples introduced them to early settlers and they were taken back to Europe around the 16th century where they were more popular than potatoes for quite some time. Wow - what a story behind this wonderful tuber! A few years ago I was contacted by Sharon Greenlaw down in Grand Manan, NB who was looking specifically for yellow-skinned JA's. She had a garden full of purple ones that I had never seen, so we arranged a trade. Along with a parcel of 8-10 tubers, Sharon also shared this story of her native heritage: "My Grandmother used to harvest Jerusalem artichokes, but she called them Passamaquoddy Potatoes. She told me that their wigwams were often made of mats that were made from their stalk, and the tuber was good for diabetics to eat with sweets." Sharon did make the disclaimer that she's never had this verified, so take it with a grain of salt. Many thanks to Sharon Greenlaw and her family for maintaining these JA's and their story.

Tubers set 6-8” deep, spread out underground, yield ~3/4 lb per plant.

LOCALLY-GROWN

  
Jerusalem Artichoke - Passamaquoddy *Sorry, Sold out for 2019*
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10:15 PM July 9th 2013
Very true statement
by Candi Rousseau
My very dear friend Fredda Paul whom is a Passamaquoddy Elder. Has told me the very same thing. I can not wait to tell Fredda I have found his artichoke. I told him I would grow it for him. Your grandmother was correct.
Can not wait till next year to order some.
12:01 PM March 29th 2012
Fantastic!
by Andreae Callanan
I grew these last summer because I was so sold on their story. I left them in the ground over the winter and dug them up this week (late March). They are beautiful! Even after our miserable growing season and with less-than-ideal space between plants, these guys did great. The colour is gorgeous, and the taste is fantastic. One interesting thing: a lot of cookbooks and websites told me that Jerusalem artichokes discolour quickly once cut, but this is not the case with the Passamaquoddy Potatoes - I have had a broken one on my counter since yesterday and the flesh is still bright white. Definitely a plus if you're serving them raw.