Jerusalem Artichokes (aka sunchokes, aka Passamaquoddy potatoes) are a perennial sunflower with a starchy, tuberous root. We spent some time today digging up a bunch to eat and replant in other spots. Part of knowing your neighborhood is knowing where the available resources are and what time of year they are available. With the Jerusalem artichokes the roots are best for eating in the late fall after the plant has died back or in the early spring before it starts to grow. You can eat these raw and it tastes sort of like a water chestnut. I prefer to bake them in a dutch oven – they end up with the texture of a small potato. One of the nicknames for them is Passamaquoddy potato, as they were cultivated by the Passamaquoddy people.

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