I recently acquired a box of these little gems called Jerusalem artichokes that look a lot like ginger root — knobby, tan and irregularly shaped. I wasn’t sure what to do with them, but I was told I could plant them or eat them.

Despite the name, Jerusalem artichokes have nothing to do with Jerusalem or with artichokes. They are also known as sunchokes, and their knobby tubers are actually the roots of a type of sunflower (Helianthus tuberosus) native to North America.

Now, I am willing to try anything new. After all, I have an herb garden filled with strange herbs, but I don’t necessarily eat all of them. So, I did my research on Jerusalem artichokes (sunchokes) and found these were cultivated by the Native Americans in the 1600s. The tubers served as a good source of food since one plant can produce up to 200 tubers in one growing season.

The sunchoke is fairly easy to grow. The best way to grow them is by planting tubers and providing a soil that is light-textured and nutrient rich. Plant the tubers in a sunny location, 6 inches deep and 2 to 3 feet apart in late April until mid-May.

Since the plants grow very large, above 10 feet tall, it’s a good idea to use either wooden or metal stakes to support them during growing season.

Sunchokes require regular watering and it is important to keep an eye on the soil’s moisture level until harvesting. Using mulch around the plant can help retain moisture around it and provide additional fertilizer as needed. The flowers will typically appear from September to mid-October. The dense bushes with their beautiful yellow flowers attract birds, bees and butterflies.

Now for harvesting the sunchokes. This can be done in the middle of October after the first frost. The entire root system should be removed from the ground. This can take time since the sunchoke can produce rhizomes in every direction. Once the tubers have all been harvested, it’s time to use them.

So, what do Jerusalem artichokes taste like? Well, first of all, I wasn’t quite sure how to peel this tuber with all its knobs and knots. Then I read that the skin is also edible. I sliced the tubers and sauteed them in a little unsalted butter and then made a lemon-butter sauce. I have to say I was impressed. They have a flavor all their own — better than a potato, and no starch. So, hopefully I will have my own harvest next year.

Sunchokes have proven to be a valuable crop with diverse applications. They have not only made their way into the kitchen, but have also proved valuable in chemical production, medicines, pharmaceuticals and livestock feed.