We just dug up our first sunchokes today. We noticed some small white bugs crawling over the roots. They seemed to be on the leftover piece of root we first planted (it was quite decomposed by this time) and none have invaded the other roots. Any idea what I'm dealing with and if I should worry about the rest of the roots that are still growing? Thanks for any info-oh, and does anyone know how I can cook these things now that I've grown them :P Thanks alot. Anise

Anise,

Don't have any idea what the white bugs are, but have heard that sunchokes are nearly indestructible, so I don't think you have a lot to worry about.

Just peel them and slice them, raw, into salads or use with dips. Also, peel and cook like potatoes. Mashed with butter is delicious. Bon appetite!

phbalanced1

Can't help you with the white bugs - have they caused damage to the new chokes or does it seem like they are only concerned with the decaying mother choke?

Sunchokes are perennial and invasive, so have a care where you plant them. Like horseradish, once the roots are in the ground, that's their forever home -- each year the bed gets larger. They send roots VERY deep, under barriers and fences, through chicken wire and beyond. Trust me, been there, done that! Have an underground chicken wire fence, installed to keep the voles out -- voles still get in and sunchokes are not impeded!

On the plus side, the voles can no longer eat them all!

I love the littlest chokes raw, and the more mature chokes boiled, peeled and sliced with lots of butter and celery salt. I presume you have already discovered that they cook quickly, peel easily, and have the same slightly metalic flavor of artichokes.

They are sweetest in the spring. As soon as the ground has thawed, I start digging. I dig out every one I can find (the voles like them too!), then plant the "stemmy" tubers back for the new season. Refrigerated, a plastic bagful (with some pinholes for breathing) will keep in the 'fridge for months!

We enjoy the flowers, too -- so pretty in a vase, combined with goldenrod and/or purple asters.