202 VEGETABLE GARDENING 



ARTICHOKE — JERUSALEM (Helianthus tuberosus) 



264. Uses. — The Jerusalem artichoke is produced to a 

 very limited extent for American markets. It is native to 

 the northern part of the United States and to parts of 

 Canada. Although the tubers, which constitute the edible 

 part, are regarded as equal to the potato in nutritive 

 value, the taste is not relished by most people. They 

 may be served boiled, pickled or cooked for salads. The 

 tubers are most valued for stock feeding. Hogs are espe- 

 cially fond of them and are sometimes privileged to 

 harvest the crop. 



265. Culture. — This vegetable does well in poor soil, 

 but responds to liberal feeding. Sandy loams are pre- 

 ferred. Under favorable conditions the plants are said 

 to yield 500 to 1,000 bushels an acre. The tubers may be 

 planted whole, or cut into one to three-eye pieces, in the 

 same way that potatoes are prepared for planting. Plant- 

 ing very early in the spring is essential to heavy yields. 

 The rows should be about 3 feet apart, and the tubers 

 or cut pieces 15 to 18 inches apart in the row. As soon 

 as the tops are dead the crop may be dug, or left in the 

 ground all winter without danger of injury by freezing. 



ASPARAGUS (Asparagus officinalis) 



266. History. — The edible species of asparagus is in- 

 digenous to temperate Europe and Asia. History records 

 its culture at least 200 years before the Christian era. 

 The Romans and the Greeks not only prized this vege- 

 table for food, but all parts of the plant were highly 

 valued for their medicinal properties. The shoots were 

 often dried by the ancients, and, after soaking in hot 

 water, only a few minutes were required in cooking. 

 This method of preservation is still used in Europe, and 

 to some extent in the United States. At least 400 years 

 ago the peasants af France- Holland Germany, Hungary 



