Alright, grab a sturdy pair of gardening gloves and a determined spirit, because Jerusalem artichokes (also known as sunchokes) are the treasure hunt of the farm world. These gnarly, knobby little tubers look like ginger root’s eccentric cousin—all bumps and twists—but don’t let their looks fool you. Digging them up in the Netherlands is a muddy, satisfying adventure best tackled with friends or family, from October to March, once the plants have died back. The trick? Follow the tall, sunflower-like stalks (yes, they have pretty yellow flowers in late summer!). Use a pitchfork to gently loosen the soil, then get on your knees and feel for the treasure, taking care not to damage the tubers. Challenge your kids to find the “alien potato.” They pop up everywhere, so don’t be shy—harvest a bucketful, but leave a few small tubers in the ground to grow into next year’s plants.

When you get home, store them unwashed in a perforated bag in the fridge, where they keep for 1–2 weeks. Give them a good scrub just before use (no need to peel; the skin is thin and tasty). Now, what to do with them?

Cooking Recipes:

1. Crispy Roasted Jerusalem Artichokes

  • Preheat oven to 200°C (400°F).
  • Toss 500g of scrubbed, halved (or quartered, if large) artichokes with 3 tbsp olive oil, 4 crushed garlic cloves, and a generous pinch of salt and rosemary.
  • Spread on a baking tray in a single layer. Roast for 30-35 minutes, flipping halfway, until golden and crispy on the edges.
  • Finish with a squeeze of lemon juice and a sprinkle of flaky salt. Serve as a side or eat straight from the tray—they’re addictively nutty and sweet.

2. Creamy Jerusalem Artichoke Soup

  • In a large pot, sauté 1 chopped onion and 2 diced celery stalks in butter until soft (5 min).
  • Add 600g sliced artichokes and 3 cups vegetable broth. Bring to a boil, then simmer 20 minutes until tender.
  • Blend with a stick blender until velvety smooth. Stir in 100ml heavy cream, salt, white pepper, and a pinch of nutmeg.
  • Serve hot with crusty bread and a drizzle of truffle oil if you’re feeling fancy. It’s autumn in a bowl.