Sunchokes, more commonly called Jerusalem artichokes, are a robust, quick-spreading tuber that can quickly dominate an Ontario garden if left to its own devices. Despite behaving like an invasive plant, they’re one of only two vegetables native to the Great Lakes region — the other being acorn squash — and once served as an important food source for Indigenous communities.
With tall stalks that can soar past 13 feet and bright yellow blooms that attract bees, sunchokes are both ornamental and edible. The hardy plants require little care but should be planted in a separate bed with an 18-inch-deep barrier to keep them contained. The edible tubers, harvested in spring or fall, are the real prize — nutty, mildly sweet, and starchy, making them a versatile kitchen ingredient.
Nicknamed “fartichokes” for a compound that can cause digestive discomfort in some people, sunchokes are best introduced to the diet in small amounts. They shine roasted, blended into creamy soups, baked into chicken pot pie, or fermented for a tangy twist.
For Ontario gardeners, they offer a dependable, native, and flavourful harvest — but without careful control, they’ll happily claim more garden real estate than you planned to give them.