The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called topinamboer.
In the Netherlands, Jerusalem artichokes are in season October to March, at their best in November, December and January. Jerusalem artichokes are in season now, in November, and this is the peak.
Jerusalem artichokes are dug from October to March and keep best in the ground.
Firm, knobbly tubers without wrinkles.
Inulin in large amounts, plus iron, potassium and thiamine.
To get the most: The inulin is why they are famously windy; eating them cooked, in small portions, and keeping them cold for a few weeks (which converts some inulin to fructose) all help.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Scrub, do not peel. Roast until crisp, or make a soup. Go gently the first time.
7 producers in The Field Guide sell Jerusalem artichokes, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 171 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.