Italian Jerusalem artichoke production and online sale

The Jerusalem artichoke, a tuber native to North America, was cultivated by the Indians who inhabited the area that today is New England.

Its scientific name is helianthus tuberosus. It 'a close relative of sunflowers maintaining a flower very similar but without the classic seeds.

fiori-topinambourThe French explorer Samuel de Champlain introduced them in France and called Jerusalem artichokes. Resorted to an exotic name to promote the purchase. The term originated from Topinambus take, name of a tribe in Brazil in visit to France on that period.

raccolta-topinambourDuring the Second World War he made a wide consumption and, as happened to the potato, it was considered a food for the poor.

The Jerusalem artichoke is a source of potassium, iron and thiamine, also contains folic acid, vitamins A, B and C.

It is also rich in inulin that it is a carbohydrate that replace the starch. The inulin does not create the glucose but the fructose. For this reason it is recommended for diabetics which can not assimilate glucose.

It is claimed that the Jerusalem artichoke promote milk secretion and are anti-inflammatory.

 The calorie level is about Kcal. 76 per g. 100 of tuber, also contains:

2 g protein, 17.4 g carbohydrates, 2 g fat of which saturates 0 g Dietary Fiber 1.6 g.

The Jerusalem artichoke is eaten raw or cooked mashed, fried, sautéed or au gratin.

The flesh is crisp and juicy with a reminiscent scent  of artichoke. The skin is thin and edible. Before use it is sufficient an accurate brushed followed by a good wash.

Raw is added to salads cutting into slices.

Cooked is great for preparing risotto, pasta and omelettes. It goes well with the flavor of leeks and shallots and it is perfect with poultry.

The cooking time varies depending on the mode and size of tubers: Whole cooked in the oven in about 30/45 minutes, about 15 minutes by steaming, about 10 minutes in boiling water, 6-7 minutes sautéed in a pan . We recommend that you DO NOT use aluminum pots and pans.

Are kept in the fruit and vegetable department of the refrigerator for about 4-5 days.

If you thake carese to don't let them to dry They can last for several weeks in a refrigerator, a good method is to close it in a perforated plastic bag wrapping the tubers, just wet, with paper towels.

You can keep cool and in the sand, like the carrots for a few months.


 Some recipes HERE.

For sale HERE.