Jerusalem artichoke, also known as Jerusalem artichoke, is a perennial herb of sunflower in Compositae. Native to North America, it was introduced to Europe in the17th century and then to China.

It blooms in autumn and has small yellow flowers in the shape of chrysanthemums. In production, it is usually propagated by tuber. Its underground tubers are rich in fructose polymers such as starch and inulin, which can be eaten, cooked or cooked in porridge, pickled pickles, sun-dried Jerusalem artichoke, or used as raw materials for making starch and alcohol.

Extended data

1. Jerusalem artichoke (scientific name: Helianthus tubereros (L.1753)), also known as ginger and cinnamon, is a perennial herb. It is 1-3 meters high and has a large number of underground stems and fibrous roots. Stems erect, branched, white hispid or setose. Leaves are usually opposite and petiolate, but the upper leaves are alternate; The lower leaves are ovoid or ovoid-elliptic. The head is big, few or many, solitary at the branch end, with 1-2 linear lanceolate bracts, erect, with 12-20 tongue-shaped flowers, yellow tongue, spreading, oblong, tubular flower corolla yellow, 6 mm long. Achenes are small and wedge-shaped with 2-4 hairy conical flat awns at the top. Flowering in August-September.

2. Its underground tubers are rich in fructose polymers such as starch and inulin, which can be eaten, cooked or cooked in porridge, pickled pickles and dried Jerusalem artichoke, or used as raw materials for preparing starch and alcohol.

Planting near the house has beautification effect. Jerusalem artichoke is called "2 1 century human and animal crops" by FAO officials.