Jerusalem artichoke, whose scientific name is Jerusalem artichoke, is a plant in the Asteraceae family.
The scientific name of Jerusalem artichoke is Helianthus tuberosus L. Also known as Jerusalem artichoke and Guizijian. It is a perennial herbaceous plant of the Asteraceae family. The roots, stems and leaves are used as medicine. It has the effect of treating febrile diseases, intestinal heat and diarrhea, and bone injuries caused by bruises. Distributed in North China, East China, South China, Central China and other places.
Jerusalem artichoke, also known as Jerusalem artichoke and devil's ginger, and its scientific name is helianthus tuberosus l., is an annual herbaceous plant of the sunflower genus of the Asteraceae family (compositae). Jerusalem artichokes feed on underground tubers. There are sporadic cultivations in various parts of our city. Jerusalem artichoke tubers are rich in inulin, which is a fructose polymer and has certain auxiliary effects on diabetes. Cultivation is extensive and has development prospects.
1. Botanical characteristics: The stems are upright and the plant height is 2 to 3 meters. Oblate with irregular protrusions, the underground tubers are irregular multi-spherical and spindle-shaped, with red, yellow or white skin. Varieties are distinguished by the skin color of the tubers. The leaves are opposite at the base, and the upper part of the stem is alternate, long oval, with a pointed apex. The leaf surface is rough, the back of the leaf is pubescent, and the edge is serrated and green. There are narrow wings on the petiole. There are multiple flower heads, born at the ends of branches, yellow, with peripheral tongue-shaped flowers, which are not easy to bear fruit, and yellow tubular flowers. Achenes are wedge-shaped and hairy, with 2 to 4 hairy flat awns on the upper end.
2. Requirements for environmental conditions Jerusalem artichoke likes a slightly cool and dry climate, and is cold and drought tolerant. The tubers germinate at 0 to 6°C and emerge at 8 to 10°C. Because the underground tubers of Jerusalem artichoke can It overwinters in cold northern soil and sprouts new plants the following year, so it is often mistaken for a perennial crop. Its seedlings can tolerate low temperatures of 1 to 2°C. Under the conditions of 18-22℃ and 12 hours of sunshine, it is conducive to the formation of tubers. Tubers can survive the winter safely in frozen soil at 25-30°C. It has strong adaptability to soil and can achieve high yields when cultivated in fertile and loose soil.
3. Cultivation technology
(1) Propagation method: Propagate by tubers. After harvesting tubers in autumn and winter, select 20-25g large tubers for sowing, or prepare seeds in sand. You can also dig out tubers of appropriate size and sow them after the soil thaws in spring.
(2) Sowing is carried out in spring. Hole sowing or furrow sowing. The spacing between rows of planting plants is 50 cm square. Dig the planting hole to loosen the soil and apply base fertilizer before sowing, but the base fertilizer should not be too much. Sowing depth is about 10 cm. After sowing, cover the holes with soil.
(3) Field management: Seedlings will emerge about 1 month after sowing. Appropriate top dressing and watering after planting the seedlings. Then cultivate and weed, and cultivate the soil into low ridges. When it is not too dry, there is no need to water again until the tubers swell, and then water again, based on the principle of "seeing dryness and seeing wetness". If the stems and leaves grow too lush, it is advisable to remove the tops to encourage the tubers to expand. Jerusalem artichokes are rarely affected by diseases and insect pests, so pesticides are not required. Aphids may occur during extreme droughts and can be eliminated by spraying water.
4. Harvest Harvest after autumn frost. After excavation, the soil is cleaned and removed for sale. If you need to continue planting in idle land, you can choose to leave small tubers and bury them in the soil when digging them. They can be planted and replanted in time after the seedlings emerge the next year.
5. Nutrients and Utilization The edible rate of Jerusalem artichoke is 100%. Each 100 grams of tubers contains 79.8 grams of water, 0.1 grams of crude protein, 0.1 grams of fat, 16.6 grams of carbohydrates, and 0.6 grams of crude fiber. , 2.8 grams of ash, 49 mg of calcium, 119 mg of phosphorus, 8.4 mg of iron, 10.13 mg of vitamin B, 0.06 mg of vitamin B2, 0.6 mg of niacin, 6 mg of vitamin C, and rich in inulin and polypentosan. , starch and other substances. The nature and flavor are sweet, flat and non-toxic. It is a diuretic that can induce diuresis and remove dampness, harmonize the stomach and clear away heat and detoxify. Jerusalem artichoke has many uses.
(1) Eat as vegetables
①Fresh tubers can be fried plain or mixed with shredded pork to make them crispy and delicious.
② Pickling: 50 kilograms of Jerusalem artichoke, wash and remove impurities, put it in a clay pot, put a layer of Jerusalem artichoke and sprinkle with salt. The amount of salt used is 9 kilograms. After placing it, pour in appropriate amount of water. Pour the jar once a day and once every two days, and it will be ready to eat after about 15 days. It has a delicious flavor and can be used as a side dish. It has certain auxiliary effects on diabetes.
(2) Used as cereals, feed, starch extraction, ethanol production, etc. The above-ground stems can also be processed into working feed.
(3) Medicinal use: Extract inulin for the treatment of diabetes. Pound the rhizome and apply it externally to treat unknown swelling and mumps.
In terms of dietary therapy, you can also use 100 grams of Jerusalem artichoke tubers, wash and chop them, wash 100 grams of rice, add an appropriate amount of water and cook it into porridge, add salt and sesame oil before eating. Suitable for people with diabetes, edema, and difficulty urinating.