Terry Tarragon

Blaine Clark wrote: I've boiled them and flowers to get broth for wine making and the boiled leaves lose the fuzziness plus they taste a lot like squash with the flowers. Add a bit of butter and you're good to chow down. I've got two varieties and one has leaves nearly three times the size of my hands, suitable for wrapping just like grape leaves for Mediterranean style or corn husks for Mexican style. They soften up when cooked though, really soft!

Wow, thank you so much for sharing your experience with em! I'll definitely have to try cooking em like you suggest. And the wine idea is awesome too! I've done that with dandelion flowers, its cool to know that jerusalem artichoke leaves and flowers can be used the same way.

Blaine Clark wrote: As far as I can find, the leaves and flowers don't contain Inulin, the fart ingredient.
Dealing with the farts from the tubers, there are four ways to convert the fiber Inulin into mostly fartless fructose; freezing, fermenting, cooking in an acidic ingredient or slow cooking for around an hour.
If you want them chipped raw in salads, either toss them into the freezer for a week or so, or if your winters are cold enough to freeze them, dig them when the ground thaws. Get them before they start to sprout, when they start to sprout the flavor goes 'off'.

This is also really nice to know. The lack of inulin in the leaves probably explains why my stomach could handle em better! I'll have to try the freezing trick with the tubers and see if that helps.

Hey there! New fella here; I actually made an account to weigh in on this conversation! If people are still paying attention, ahaha!
Ive got a ton of sunchokes in my garden coming up right now and decided to try the leaves. I really like em so far! Ate one of the younger leaves the other day just to test it out and make sure my body didn't violently reject it and nothing happened so probably ok?
Today I made a sandwich with sunchoke leaves instead of lettuce. It was pretty good! The leaves are a bit fuzzy but the flavor is great! They taste a lot like the tubers do, just more greensy and bright instead of starchy. I'm hoping my body digests them ok, and I may come back with an update later letting yall know how it goes!
My stomach doesn't seem to like the tubers as much as my mouth does; so if the leaves are good to go, this is exciting news for me, haha!