Top 20 Varieties of Jerusalem Artichoke to Grow: Tips, Advice, and Facts

Jerusalem artichokes, also known as sunchokes, are a root vegetable native to North America. Despite their name, they’re not related to globe artichokes or Jerusalem. These knobby, tuber-like roots are prized for their nutty, slightly sweet flavor and can be eaten raw, roasted, or added to soups and stews. Jerusalem artichokes are highly nutritious, being rich in fiber and inulin, which makes them great for promoting gut health. They’re easy to grow, low-maintenance, and thrive in a variety of conditions. Here’s your guide to the top 20 Jerusalem artichoke varieties to grow, with helpful tips, interesting facts, and answers to common questions.

Top 20 Jerusalem Artichoke Varieties to Grow

1. White Fuseau

Tips: White Fuseau grows best in full sun with well-drained soil. Water regularly but do not overwater, as the tubers can rot in soggy soil.
Facts: This variety produces smooth, white tubers with a mild, nutty flavor. It’s great for roasting, mashing, or adding to soups. It matures in about 120 days.

2. Stampede

Tips: Stampede thrives in full sun and moderately rich, well-drained soil. Water consistently, especially during dry periods.
Facts: Known for its high yield, Stampede produces large, knobby white tubers with a slightly sweet, nutty flavor. It’s perfect for roasting or raw eating.

3. Red Fuseau

Tips: Red Fuseau prefers full sun with moist, well-drained soil. Water regularly to encourage large tuber growth.
Facts: This variety produces red-skinned tubers with a crisp texture and mild flavor. It’s great for roasting or adding to salads.

4. Bianca

Tips: Bianca grows best in full sun and rich, well-drained soil. Water regularly to promote even tuber growth.
Facts: This Italian variety produces smooth, white tubers with a delicate, slightly sweet flavor. It’s ideal for fresh eating or roasting.

5. Clearwater

Tips: Clearwater thrives in full sun and moderately rich soil. Water consistently to prevent tubers from becoming tough.
Facts: This variety produces large, white tubers with a mild, nutty flavor. It matures in about 110-120 days and is perfect for fresh eating, roasting, or making chips.

6. Toma

Tips: Toma grows best in full sun with rich, well-drained soil. Water regularly, especially during dry spells, to keep the tubers tender.
Facts: Known for its smooth, elongated tubers, Toma has a mild, nutty flavor and is great for roasting, mashing, or frying.

7. Nash’s Red

Tips: Nash’s Red prefers full sun and moist, well-drained soil. Water consistently to promote large tubers.
Facts: This variety produces red-skinned tubers with a sweet, nutty flavor and smooth texture. It’s ideal for roasting, grilling, or adding to soups.

8. Golden Nugget

Tips: Golden Nugget thrives in full sun and rich, well-drained soil. Water regularly but don’t let the soil become waterlogged.
Facts: This variety produces golden-skinned tubers with a nutty, slightly sweet flavor. It’s perfect for roasting, frying, or making chips.

9. Dwarf Sunray

Tips: Dwarf Sunray grows well in full sun with well-drained soil. Water consistently to ensure even tuber growth.
Facts: This variety produces medium-sized tubers with a mild, earthy flavor. It’s great for roasting, mashing, or adding to soups.

10. Gigant

Tips: Gigant prefers full sun and rich, well-drained soil. Water regularly to promote large, tender tubers.
Facts: This variety is known for its extra-large tubers, which have a mild, nutty flavor. It matures in about 110-120 days and is perfect for roasting or mashing.

11. Skorospelka

Tips: Skorospelka thrives in full sun and fertile soil. Water consistently, especially during dry periods, to encourage large tuber growth.
Facts: This Russian variety produces smooth, white tubers with a mild, slightly sweet flavor. It’s great for fresh eating or roasting.

12. Sunburst

Tips: Sunburst grows best in full sun and moderately rich soil. Water consistently to keep the tubers tender and flavorful.
Facts: This variety produces large, smooth tubers with a sweet, nutty flavor. It’s perfect for fresh eating, mashing, or roasting.

13. Topinambur

Tips: Topinambur prefers full sun and well-drained soil. Water regularly to prevent tubers from becoming too tough.
Facts: This variety produces large, knobby tubers with a mild, earthy flavor. It’s great for roasting, mashing, or making soups.

14. Violet de Rennes

Tips: Violet de Rennes grows best in full sun and rich, well-drained soil. Water regularly to encourage large tubers.
Facts: Known for its purple-skinned tubers, this French variety has a nutty, sweet flavor and is perfect for roasting or adding to salads.

15. Red Rover

Tips: Red Rover thrives in full sun with well-drained soil. Water consistently to ensure large, tender tubers.
Facts: This variety produces red-skinned tubers with a mild, nutty flavor. It matures in about 110-120 days and is ideal for roasting or making chips.

16. Ozette

Tips: Ozette grows best in full sun and fertile soil. Water regularly to promote even tuber growth.
Facts: This heirloom variety produces small, knobby tubers with a rich, nutty flavor. It’s great for fresh eating or roasting.

17. Sunseeker

Tips: Sunseeker prefers full sun with rich, well-drained soil. Water regularly to keep the tubers tender and flavorful.
Facts: This variety produces smooth, yellow-skinned tubers with a sweet, nutty flavor. It’s perfect for roasting, grilling, or adding to soups.

18. Red Sunchoke

Tips: Red Sunchoke thrives in full sun and moist, well-drained soil. Water consistently to encourage large, tender tubers.
Facts: This variety produces smooth, red-skinned tubers with a mild, sweet flavor. It’s great for fresh eating, roasting, or making soups.

19. Helianthus Tuberosus

Tips: Helianthus Tuberosus prefers full sun with well-drained soil. Water regularly to prevent the tubers from becoming tough.
Facts: This is the scientific name for Jerusalem artichokes and refers to wild or traditional varieties that produce large, knobby tubers with a nutty flavor. It’s ideal for fresh eating or cooking.

20. Mammoth French White

Tips: Mammoth French White grows best in full sun and rich, well-drained soil. Water consistently to ensure large, tender tubers.
Facts: Known for its large, smooth, white tubers, this variety has a mild, slightly sweet flavor. It’s perfect for roasting, mashing, or making chips.

Common Questions About Growing Jerusalem Artichokes

Q: When should I plant Jerusalem artichokes?
A: Jerusalem artichokes are best planted in early spring or late fall. They grow well in cool temperatures and will be ready to harvest in late fall, after the first frost, when the tubers are sweetest.

Q: Can I grow Jerusalem artichokes in containers?
A: Yes, Jerusalem artichokes can be grown in large containers, as long as the pots are at least 18 inches deep to allow for root growth. Use a rich, well-drained potting mix and water consistently.

Q: How long do Jerusalem artichokes take to grow?
A: Jerusalem artichokes typically take 110-150 days to mature, depending on the variety. The tubers are ready to harvest once the foliage starts to die back in the fall.

Q: How do I know when Jerusalem artichokes are ready to harvest?
A: Jerusalem artichokes are ready to harvest when the leaves begin to die back in late fall. Dig up the tubers carefully, as they can be fragile, and store them in a cool, dry place.

Q: How do I store harvested Jerusalem artichokes?
A: Freshly harvested Jerusalem artichokes can be stored in the refrigerator for up to two weeks. For longer storage, keep them in a cool, dark place, such as a root cellar, where they can last for several months.