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- 
daily 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 w’ere 
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 of France, Holland Germany, Hungary 
