Jerusalem artichokes are one of the useful root vegetables we grow in our Calgary backyard. Also known as sunchokes, they produce plenty of underground tubers that can be harvested in fall. We enjoy using them in different ways, including fresh dishes, kimchi, pickles,soup and homemade tea.
When the harvest is larger than we can use fresh, drying is a practical way to preserve the tubers. One of our favourite ways to use dried Jerusalem artichokes is to make roasted tea.
Making Jerusalem artichoke tea involves four main steps: washing, drying, roasting, and simmering. We use a food dehydrator to dry the slices and an oven instead of a frying pan for roasting. This method is convenient when preparing a large harvest.
1. Washing the Jerusalem Artichokes
Jerusalem artichokes have uneven, knobby surfaces with many small spaces where soil can collect. Because we dry them with their skins on, washing them carefully is important.
First, rinse the freshly harvested tubers under running water. Use a vegetable brush to clean the soil from the grooves and small spaces. Take your time with this step, especially around the deeper creases.
There is no need to peel the tubers. Keeping the skin on makes preparation easier and allows us to use the whole vegetable.
After washing, place the Jerusalem artichokes in a colander and let the excess water drain away.
2. Drying the Jerusalem Artichokes
For this batch, we started with 6.5 kg of fresh Jerusalem artichokes.
Slice the washed tubers into pieces about 4–5 mm thick. Try to keep the slices as even as possible so they dry at a similar rate.
Arrange the slices in a single layer on the food dehydrator trays. Set the dehydrator to 55°C (131°F) and dry them for approximately 15 hours.
The drying time can vary depending on the thickness of the slices, the amount of moisture in the tubers, and the dehydrator model.
Our 6.5 kg harvest produced approximately 1.5 kg of dried Jerusalem artichoke slices.
Why We Store Dried Jerusalem Artichokes in the Freezer
Once the slices are completely dry and cool, divide them into zipper bags and store them in the freezer. We take out only the amount needed for tea or cooking.
We learned this storage lesson from experience.
About three years ago, we had a particularly large harvest. We made tea, pickles, and kimchi, and dried the remaining Jerusalem artichokes for later use. We placed the dried slices in zipper bags and stored them in our basement food storage room.
Unfortunately, some pieces may not have been completely dry. After some time, mold appeared, and we had to throw the entire stored batch away.
Since then, we have kept dried Jerusalem artichokes in the freezer.
Even when slices feel dry after using a dehydrator, a small amount of moisture may remain. Freezer storage is our preferred method because it helps prevent spoilage during long-term storage.
3. Roasting the Dried Jerusalem Artichokes
Traditionally, dried Jerusalem artichoke slices are roasted in a frying pan before making tea.
However, we found that roasting them in a pan takes quite a bit of work. The slices contain starch, which can make it harder to roast a large batch evenly without constant attention.
Instead, we use our oven. It is easier to manage, especially when preparing several trays.
Our oven-roasting method:
Preheat the oven to 150°C (300°F).
Spread the dried Jerusalem artichoke slices in a single layer on an oven tray. Do not pile them on top of each other.
Roast for 10 minutes.
Remove the tray from the oven and let the slices cool.
Return the tray to the oven and roast for another 10 minutes.
Repeat the roasting and cooling process 3–4 times.
Continue until the slices turn a deep brown colour.
The repeated cooling and roasting help us check the colour and avoid leaving the slices in the oven for too long at once. Keep an eye on them because oven temperatures and slice thickness can affect the roasting time.
Once the slices reach the desired colour, remove them from the oven and let them cool completely.
Transfer the roasted pieces to a clean, completely dry, airtight container. Store the container in a cool, dry place and use a dry spoon when taking out the slices.
4. How to Brew Jerusalem Artichoke Tea
Making the tea is simple once the slices have been roasted.
Ingredients:
1.5 litres of water
Approximately 15 g of roasted dried Jerusalem artichoke slices
Instructions:
Pour 1.5 litres of water into a pot.
Add approximately 15 g of roasted Jerusalem artichoke slices.
Bring the water to a boil.
Once it starts boiling, reduce the heat to medium.
Continue simmering for another 10 minutes.
Turn off the heat and serve warm.
The roasted slices give the water a gentle, toasted flavour. You can adjust the amount of dried slices to suit your taste. If you prefer a stronger flavour, try adding a little more the next time.
The finished tea can be enjoyed warm in a cup, especially on a cold Calgary day.
From the Garden to the Kitchen
A large Jerusalem artichoke harvest gives us several ways to enjoy the same vegetable throughout the year. Fresh tubers can be used in everyday cooking, while dried slices can be kept for making tea whenever we want.
Our experience has also taught us that proper drying and storage are just as important as harvesting. After losing a batch to mold in the basement, we changed our routine and began storing dried slices in the freezer.
For us, the oven method is also a practical alternative to roasting every slice in a frying pan. It takes several rounds of roasting and cooling, but it makes handling a larger harvest much easier.
Growing Jerusalem artichokes in Calgary gives us more than one autumn harvest. With a little preparation, we can turn those freshly dug tubers into tea and enjoy the flavour of our backyard garden long after the growing season ends.