Purple Jerusalem artichoke, also known as earth pear or bulb sunflower, is a perennial plant of the Asteraceae family. Its tubers have an irregular shape with numerous bumps and protrusions, weighing from 150 to 300 grams. The color of the tubers can vary from white and yellow to purple and pink, with a thin skin. The plant is frost- and drought-resistant, and thrives in moderate climates, making it suitable for cultivation in various regions. Jerusalem artichoke tubers are a valuable food product, rich in proteins, mineral salts, B vitamins, vitamin C, carotene, amino acids, and carbohydrates, particularly inulin. They have a sweet taste reminiscent of young potatoes, nuts, chestnuts, turnips, or artichokes. Jerusalem artichoke can be consumed raw, added to salads or juices, or subjected to thermal processing — frying, baking, boiling, stewing, and used in soups and purées. Dried and ground tubers are used to make coffee-like beverages. Due to its composition, Jerusalem artichoke is especially beneficial for diabetics and helps normalize gastric acid, blood pressure, and strengthens immunity. For storage, Jerusalem artichoke tubers should be placed in the refrigerator, wrapped in damp cloth or sealed in plastic containers, which allows them to remain fresh for up to three weeks. In addition to culinary uses, Jerusalem artichoke is used as animal feed and has potential in ethanol production and biological land reclamation. Its powder is used in baking bread, beneficial for pancreas disorders. Thus, purple Jerusalem artichoke is a versatile and beneficial plant with a wide range of applications.
