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Jerusalem Artichoke as fodder

 
steward
Posts: 3446
Location: woodland, washington
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these were growing in clay soil, but with a substantial humus component.
 
Posts: 164
Location: North Carolina
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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
 
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Location: missoula, montana (zone 4)
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Doody calls. I would really rather that it didn't. Comfort me wise and sterile tiny ad:
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