Jerusalem artichoke (Helianthus tuberosus L.) is a herbaceous plant belonging to the Aster family. In appearance it resembles a sunflower, forms tubers. Since the 17th century, it has been cultivated in Russia as a medicinal plant, and not as a vegetable. Today Jerusalem artichoke is widely used both in medicine and in cooking.
Synonyms for the word "Jerusalem artichoke" - "Islamic artichoke", "solar root", "Volga turnip", "earthen pear".
Agrotechnics
Planting is carried out with tubers in early May, when the sprouts reach a height of 25-30 cm, the plant is spud. No further special care is required. It is unpretentious to the soil, practically not exposed to the invasion of pests. Does not tolerate waterlogged soils, but excellently withstands frost. Perennial.
Medicinal properties.
Contraindications People prone to gas production should refrain from consuming large quantities of raw tubers. An individual reaction to the substances that make up Jerusalem artichoke is possible.
The rich chemical composition of Jerusalem artichoke allows the plant to be used in a wide range of diseases. The main and strongest property of tubers is to lower blood sugar levels. This effect is achieved thanks to the substance inulin. Therefore, dosage forms based on Jerusalem artichoke are strongly recommended for people suffering from diabetes mellitus, as well as for the prevention of this disease.
In addition, eating nodules is very beneficial for:
- diseases of the blood and blood vessels, for example, anemia, angina pectoris, thrombophlebitis;
- ailments of the skeletal system;
- disorders of the gastrointestinal tract, such as dysbiosis, constipation, heartburn;
- obesity;
- prevention of respiratory diseases;
- neutralizing the effect of toxic substances on the body.
In medicine, the aerial parts of the plant are used for the preparation of syrups, decoctions, infusions, extracts, medicinal baths.
The pulp of an earthen pear has a powerful regenerating effect on the skin. Gruel masks are successfully used in cosmetology to even out complexion; removal of vascular networks; cleansing from acne; as an adjunct in the treatment of burns of various etiologies.
Recipes
For 1 liter of water, take 2 tablespoons of salt, boil. Throw thin slices of peeled tubers into the hot brine. Cover and leave in a warm place to ferment. In 5-6 days, the pickled Jerusalem artichoke will be ready.
The use of Jerusalem artichoke in cooking is also very wide. The cooking technology does not differ from the culinary treatment of potatoes. But since the starch content in the earthen pear is much lower, the dishes are tastier. Add fresh tubers to salad or vegetable soup, make mashed potatoes, casseroles, pancakes from them. Grind dried root vegetables into powder, it can be mixed with flour when baking. The leaves are a great addition to herbal teas.
Squeeze the juice from thoroughly washed, peeled and chopped tubers. Use it yourself, or use it as a base for kvass, syrup.
During heat treatment, the taste properties of Jerusalem artichoke only become brighter. Try fried, steamed, baked, or boiled Volga turnip. Dishes with this ingredient take on a slightly mushroom or nutty flavor.
Storage
To get the most out of a product, you need to know how to choose it. Tubers should be firm, juicy, whole. When buying, pay attention to the peel. If specks are visible on it, set the tuber aside. The tubercles and processes are characteristic of the plant. The shelf life of the "sun root" is limited to one month, provided that the skin is intact. At the slightest damage, the nodules quickly rot.
If you want to use Jerusalem artichoke in your diet for a somewhat long time, then feel free to freeze it. With this method of storage, useful properties are not lost.
