Helianthi - Helianthus strumosus

Helianthus (or helianthi) is cultivated for its elongated tubers, of a light beige colour. Similar to the Jerusalem artichoke, this root vegetable has a delicate flavour reminiscent of artichoke. Its flowers, resembling those of the sunflower, are highly decorative. Plant the tubers in March-April for a harvest throughout the winter, from November to March.

Helianthus is a vegetable plant that offers highly decorative flowers. Similar to the Jerusalem artichoke, it produces elongated tubers with a delicate flavour reminiscent of artichoke. Derived from the same species as the sunflower, Helianthus develops flowers shaped like small suns, towards the end of summer. With stems reaching a height of 2m (7ft), it is interesting to cultivate it as a border plant or as a summer hedge to provide some shade. Choose the planting location carefully. Indeed, this perennial and hardy plant spreads very quickly from the remains of tubers left after harvest. Therefore, precisely delimit the area where you want to cultivate it and remove any shoots if necessary in the following spring.

Cooked and peeled, Helianthus can be prepared in gratins, stir-fried, or mashed. Consume them in small quantities as they can sometimes be difficult to digest. However, you can enjoy them throughout the winter as they are one of the last vegetables harvested from the vegetable garden.

Harvesting: dig up the tubers with a garden fork after the first frost, when the foliage has turned black. Very hardy, Helianthus can withstand frost and can therefore be harvested from November to March, as needed.

Storage: the tubers should be consumed quickly after harvest, within 2 to 3 days.

Gardener's tip: We recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth. Additionally, a thick mulch will make harvesting easier during the winter period.