CHAPTER XIV. 
THE JERUSALEM ARTICHOKE. 
“ That’s a good root.” 
Merry Wives , IV, 1. 
S HE Jerusalem Artichoke (Helianthus tuherosus) is so 
well known that to describe it would be waste of time, 
and imply lack of respect for the reader. It is, how- 
ever, a fact of some importance that it is not often well 
grown, and that it is rarely seen on good tables. There is, 
we think, room for a little reform in respect of this useful 
plant, first, for the suppression of a prevailing prejudice 
against it ; and secondly, for the ordering of its cultivation 
in a more profitable manner. When well grown and suffi- 
ciently cooked, it is a most acceptable vegetable, but a little 
training of the palate is requisite to the full enjoyment of its 
flavour. It is usually served with white sauce ; but this is 
by no means necessary, for any good gravy may take its place 
advantageously. It often happens that when brought to 
table these roots are of a bad colour and too crisp to be 
agreeable. These are the common results of unskilful cook- 
ing. They require to be washed and pared as potatoes are ; 
but as this is done, they should be thrown into a bowl of clear 
water, into which a few drops of juice have been squeezed 
from a lemon. If this is not done, the roots are apt to 
become slightly discoloured in the process of cooking ; but a 
very little lemon-juice suffices to preserve the colour. When 
all are ready, put them into a pot containing sufficient boil- 
ing water to just cover them, with a rather large allowance 
of salt, and keep them boiling twenty to forty minutes. 
They should be quite tender, and, indeed, almost pulpy when 
sent to table. They are then delicious, and thoroughly 
wholesome. 
The Jerusalem Artichoke is rarely well cultivated, and 
consequently the roots are often so small as to be scarcely 
worth the trouble of cooking. This plant, like many others. 
