Helianthus tuberosus, a resistant plant full of attributes

Helianthus tuberosas  is also known as Jerusalem artichoke, Cane daddy, Water baby, Ground chestnut, Pataca, Ajipa, Jerusalem artichoke, Marenquera or Tuberosus . It belongs to the Asteraceae family, being native to America.

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The name is due to the Tupinambá tribe of Brazil, later it was brought to Paris in 1713 at the same time that it spread throughout Europe

Helianthus tuberosus characteristics

Herbaceous plant that can grow to 2 m in height.

The stems are branched, erect, hispid or hairy.

The tubers are red, purple or white, about 7 to 10 cm long and 3 to 5 cm wide.

The leaves are simple, toothed and oval, with petioles 2 to 8 cm long.

The flowers are similar to the daisy, which are presented in bouquets of an intense golden yellow color. They appear in the fall and it is worth mentioning that they will not bloom in northern Europe.

The fruit is oblong, glabrous, somewhat compressed, about 5 to 7 mm.

Helianthus tuberosus care

It is used in isolated groups, background wraps, to revive rustic walls, or to harvest flowers (cut flower).

It is a specimen that requires full sun exposure so that it can thrive optimally.

As for the soil, it should be normal garden, fertilized and humid.

It can be planted both in the fall and early spring.

Irrigation should be constant, but without flooding.

Pests will not be a problem. But with regard to diseases, the one that could damage it significantly is powdery mildew.

Pruning should be done to remove very dense foliage and stems, which will allow for good and vigorous growth.

The multiplication is done by dividing the tubers. It is done spontaneously, but the plant must have enough space so that it can have a good flowering.


It is a plant  that, although it receives extreme frosts that burn its leaves and stems, it can reappear due to its great resistance.

It is considered more like a forage plant than a vegetable.

The tuber is edible, it stores inulin instead of starch, which is transformed into fructose after cooking. Being important in the sugar and alcohol industry.

In medicine it is used as an aphrodisiac, diuretic, tonic, antidiabetic, antirheumatic and cholagogue.

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