Olohe and Jerusalem Artichokes 41 



The large heads are gathered, just before the florets 

 appear, and boiled. The leaves, or scales, are torn off 

 and the enlarged, fleshy part dipped into melted butter, 

 seasoned with salt and pepper and served. The base 

 or receptacle is also sliced, seasoned and served. The 

 receptacle and the tender blanched leaves are used 

 for salad. 



THE JERUSALEM ARTICHOKE 



The Jerusalem artichoke abbreviated by the gardener 

 into "chokes," is much more generally grown in the 

 South than the "Globe." It will be observed growing 

 about the fences of old gardens, as a volunteer. It is a 

 perennial, sunflower-like plant which is grown for its 

 potato -like tubers, which remain in the ground through 

 the winter and vegetate in early spring. There is a wild 

 variety found growing in the rich alluvial soil along the 

 vSeneca River. This resembles the cultivated variety in 

 its above-ground growth, but is not so prolific as 

 the cultivated variety and the tubers are uniformly 

 small. 



We have few crops which produce such enormous 

 yields as this Jerusalem artichoke. The White variety 

 yielded, in the agricultural class grounds of Clemson 

 College, 544 bushels per acre and at the experiment 

 grounds, 540 bushels. The tubers were dug from these 

 areas with potato hoes and an effort made to get them 

 all from the ground, and yet those left came broadcast 

 over the land the next spring. 



The variety bearing red tubers, known as Brazilian 

 artichokes, is even more prolific than the White. The 



