Three Jerusalem artichokes
These are three selections of Jerusalem artichoke, grown for edible tubers. White has rounder, thicker tubers. Beaver Valley Golden is smoother and more elongated. Purple Skorospelka falls between them in shape and texture.
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View plants →Growing details
| Detail | White | Skorospelka Purple | Beaver Valley Golden |
|---|---|---|---|
| Tuber colour | Bright white | Purple skin | Golden brown |
| Tuber surface | Rounder and thicker, with a knobby surface | Between the white and golden selections in shape and texture | Smoother and more elongated |
| Flavour | Slightly sweet and nutty | Slightly sweet and nutty | Mild and nutty |
| Spreading habit | Spreads through underground tubers | Spreads through underground tubers | Spreads through underground tubers |
| Cold hardiness zone | 3 | 3 | 3 |
A closer look
White
White Jerusalem artichoke has round, irregular tubers that can be eaten raw or cooked. Like the other selections, it can form a lasting colony from tubers left in the soil.
Skorospelka Purple
Skorospelka Purple falls between White and Beaver Valley Golden in tuber shape and texture. Its purple skin offers a different appearance while the tubers have the familiar sweet, nutty flavour of Jerusalem artichoke.
Beaver Valley Golden
Beaver Valley Golden has smoother golden brown tubers with a mild flavour. The elongated shape and smoother surface can make them easier to prepare than very knobby tubers.