A root vegetable related to the sunflower, Jerusalem artichokes produce tall, sunflower-like blooms in mid to late summer. Plant tubers 10 cm deep and 50 cm apart in sunny, well-drained soil. Harvest in autumn when leaves wither. Highly productive, they can be dug up as needed, with leftovers left in the ground for the following year. Eat raw in thin slices or cook like potatoes—baked, mashed, or fried. Can take over an area, but are great used in Food Forests. Plant in containers if not wanting it to spread.