Our goats love the foliage. Never tried giving them the tubers, too hard to scrub clean enough for them, but the chickens love them. So do we, after I found a really good recipe. Chop cleanly scrubbed tubers into inch pieces. Chop carrots the same size. Saute the carrots in a bit of olive oil about 8 to 10 minutes. Add the Jer. Art., sprinkle with salt, thyme and ginger (not much), and simmer until your sunchokes are tender and breaking apart. Delicious and when I take it to a covered dish dinner, everyone raves about it and every bite disappears quickly. I've heard that digging them after a good, hard frost, lessens the gaseous effects. The ginger helps that too.
The Cherokees in North Carolina at one time ate the greens of the sunchokes. I tried them, but it must be a cultivated taste. I did not care for it. Perhaps if I had picked them when very tiny it would have been better.
I sometimes dry some of the tops for hay, especially when they have invaded part of my garden I don't want them in. I just break off the tops and throw them in a pile to dry later and then dig out the roots and throw them into the chicken paddock.
Wild Edible & Medicinal Plant classes, & DVDs
Live in peace, walk in beauty, love one another.