Although they are both called artichokes, Jerusalem and globe artichokes are completely different – both in how they grow and how they’re used in the kitchen. But both are perennial plants, easy to grow – and delicious to eat.
The globe artichoke is a variety of thistle, a large, architectural perennial that looks great when grown in flower beds and borders. The edible parts are the fleshy lower portions of the bracts of the unopened flower buds and their base, known as the ‘heart’. Once the flower buds open, the flowers look beautiful and very attractive, but are inedible. The plants have very ornamental, large, silvery-green/glaucous-green leaves.The Jerusalem artichoke is a species of sunflower, grown for its edible tubers. These are a real winter treat, although an acquired taste for some. You can roast them, make them into chips and fry them, and they make a hearty soup. They are easy to grow, even in poor soils. In the summer, they produce lots of reasonably small sunflower-like flowers. As the plants grow tall (up to 3m/10ft), they can be used as a living screen.
Hey there, foodies and garden geeks! Ever stumbled across the names “Globe” and “Jerusalem” in the produce aisle or at a farmer’s market and wondered “Globe and Jerusalem are types of what, exactly?” Well I’m here to clear up the confusion with a big ol’ reveal right upfront Globe and Jerusalem are types of artichokes. But hold up—these ain’t your average veggies. They’re as different as chalk and cheese, despite sharing a name. I first bumped into these oddballs years back at a local market, and let me tell ya, I was stumped. One looked like a spiky green ball, the other like a lumpy potato. What gives? Stick with me, and we’ll dig into what makes these artichokes unique, how to spot ‘em, cook ‘em, and even grow ‘em if you’re feelin’ adventurous.
In this little chat I’m gonna break it all down in plain English. We’ll cover what Globe and Jerusalem artichokes are how they taste, where they come from, and why they’ve got such a wacky naming deal. Plus, I’ll toss in some handy tips from my own kitchen mishaps and garden experiments. So, whether you’re a curious cook or just wanna know the answer to “Globe and Jerusalem are types of what,” let’s dive right in!
What Are Globe and Jerusalem Artichokes, Anyway?
Let’s get straight to the meat of it When folks ask, “Globe and Jerusalem are types of what?” the quick answer is artichokes But here’s the kicker—they ain’t even related! These two veggies come from totally different plant families, and the parts we eat couldn’t be more opposite. I remember scratching my head the first time I learned this, thinkin’ someone musta mixed up the labels or somethin’.
- Globe Artichoke: This is the one most of us picture when we hear “artichoke.” It’s the flower bud of a thistle-like plant, all green and scaly with pointy leaves. You pluck it before it blooms into a big purple flower. It’s got a fancy vibe, like somethin’ you’d see on a gourmet plate. Originating from the Mediterranean, it’s been a foodie fave for centuries.
- Jerusalem Artichoke: Now this one’s a curveball. It ain’t from Jerusalem, and it ain’t a true artichoke. It’s actually a tuber—a root veggie—from a type of sunflower plant. Native to North America, it’s been around forever, often called a “sunchoke.” It looks like a knobby piece of ginger, nothin’ like its Globe cousin.
So, when you’re wonderin’ “Globe and Jerusalem are types of what,” just know they’re artichokes by name, but worlds apart in every other way. One’s a fancy bud, the other’s a humble root. And get this—both can jazz up your garden with their pretty flowers if you let ‘em grow wild. How cool is that?
How Do They Look? Spot the Difference!
If you’ve ever held a Globe artichoke next to a Jerusalem one, you’d laugh at how different they are. I once brought both home thinkin’ I’d cook up some kinda artichoke feast, only to realize I had no clue which was which ‘til I cracked ‘em open. Let’s paint a picture so you don’t make the same goof.
-
Globe Artichoke:
- Shape: Small, round, and green, kinda like a tight little fist with scaly petals.
- Size: Can grow up to 4-6 inches across, dependin’ on the type.
- Plant: Big, dramatic thistle with grey-green leaves and purple flowers if you don’t harvest the bud.
- Edible Part: Just the bud and some fleshy petals. The hairy “choke” inside and the stem? Nope, don’t eat those, trust me, I tried once and regretted it.
-
Jerusalem Artichoke:
- Shape: Small, bumpy, and brown, like a weird potato or a chunk of ginger.
- Size: Usually a couple inches long, all knobby and uneven.
- Plant: Looks like a sunflower with bright yellow blooms—super cheery in the yard.
- Edible Part: The whole tuber is fair game once you peel that tough skin off.
Next time you’re at the store and pondering “Globe and Jerusalem are types of what,” just peek at their looks. Globe’s got that classic artichoke vibe, while Jerusalem’s playin’ the undercover root veggie role. Easy peasy to tell apart once ya know!
What Do They Taste Like? A Flavor Showdown
Alright, let’s talk flavor ‘cause that’s where the magic happens. Both these artichokes got their own personality on the plate, and I’ve cooked ‘em enough times to have some strong opinions, ha! If you’re still mullin’ over “Globe and Jerusalem are types of what,” their taste might just seal the deal on which one you wanna try first.
- Globe Artichoke: It’s got a firm bite with a slight bitter edge, kinda like asparagus or Brussels sprouts. There’s a subtle nutty undertone that comes out when you cook it. Boil or steam it, and it gets soft, almost potato-like in texture. I love dippin’ the leaves in butter and scrapin’ off the fleshy bit with my teeth—pure heaven.
- Jerusalem Artichoke: This one’s less bitter, more savory with a nutty sweetness. Some folks say it’s a cross between a potato and an artichoke heart. Raw, it’s got a crunch; cooked, it softens up real nice. I’ve tossed ‘em in stews, and they just melt into this earthy, cozy flavor bomb.
They’re both dang tasty in their own right, but they ain’t interchangeable. Globe’s got that refined, slightly sharp taste perfect for fancy dishes, while Jerusalem brings a rustic, hearty vibe to the table. Pick based on your mood—or heck, try both and see which wins ya over!
Where Do They Come From? A Bit of History
I always get a kick outta learnin’ where my food comes from, and these two artichokes got stories to tell. When you’re askin’ “Globe and Jerusalem are types of what,” it helps to know their roots (pun intended for one of ‘em, ha!).
- Globe Artichoke: Hails from the Mediterranean—think sunny coasts of southern Europe and North Africa. It’s been a staple there forever, makin’ its way to other parts of the world, like the US, way back in the 1800s. It’s got a classy history, often showin’ up in old-school recipes from Italy and beyond.
- Jerusalem Artichoke: This one’s a North American native, grown by Indigenous folks long before anyone else caught on. Funny enough, it ain’t from Jerusalem at all. Word is, the name comes from a mix-up with the Italian term for sunflower, “girasole,” which somehow morphed into “Jerusalem.” Go figure!
Knowin’ their origins adds a lil’ somethin’ to eatin’ ‘em. Globe feels like a taste of ancient Mediterranean feasts, while Jerusalem’s got that rugged, homegrown American spirit. Pretty neat, right?
Growin’ Your Own: Tips from My Backyard Blunders
If you’re like me and love gettin’ your hands dirty in the garden, growin’ these artichokes can be a real treat. I’ve had my fair share of flops—forgot to water my Globe plants one summer, oops—but I’ve picked up some tricks along the way. Since we’ve answered “Globe and Jerusalem are types of what,” let’s chat about bringin’ ‘em to life in your own patch.
Globe Artichoke Growin’ Basics
- When to Plant: Early spring, around March or April. Start indoors if it’s still chilly, or pop ‘em straight in the ground after the last frost.
- Where: They need full sun—at least 6 hours a day. Well-drained soil with some compost mixed in works best.
- Care: Keep ‘em watered, especially when they’re flowerin’. They’re tough once settled but don’t let ‘em dry out too long.
- Harvest: Snag the buds before they open, when they’re about 4-5 inches wide. You might get extra buds later if you’re lucky.
Jerusalem Artichoke Growin’ Basics
- When to Plant: Also March or April, but you’re plantin’ tubers, not seeds.
- Where: They’re less picky—sunny or partly shady spots work. They like rich soil but can handle less-than-perfect conditions.
- Care: Super low-maintenance. Water only during droughts; they don’t need much fussin’ over.
- Harvest: Dig up the tubers from October to February. They store well, makin’ ‘em a great winter crop.
I’ll be real—Jerusalem artichokes are easier for a newbie like I was. They practically grow themselves! Globe ones take more babyin’, but seein’ those big thistle plants in the yard is worth it. Give ‘em a shot if you got the space.
Cookin’ Up a Storm: Recipes and Ideas
Now for the fun part—eatin’! I’ve messed around with both these artichokes in my kitchen, and while I’ve had some epic fails (burnt Globe leaves, anyone?), I’ve got a few go-to ways to make ‘em shine. If you’re still wonderin’ “Globe and Jerusalem are types of what,” cookin’ ‘em might just answer that with every bite.
Globe Artichoke Cookin’ Tips
- Steam or Boil: Softens ‘em up nice. Peel off the leaves, dip in garlic butter, and scrape the flesh with your teeth. Don’t forget the heart—it’s the best bit!
- Stuff ‘Em: Fill with cheese, breadcrumbs, or even sausage for a hearty dish. Bake ‘til golden.
- Pizza Toppin’: Slice the heart thin and toss on a pizza with some olives. Tastes like somethin’ straight outta Italy.
- Raw Option: Younger buds can be sliced super thin for salads. Add a lemony dressing to cut the bitterness.
Jerusalem Artichoke Cookin’ Tips
- Roast or Fry: Peel, slice into chips, and roast with olive oil and rosemary. Crunchy and sweet!
- Stew It Up: Toss into a winter stew. They get all creamy and meld with other flavors.
- Raw Crunch: Shred over a salad for an earthy kick. Pair with a tangy vinaigrette.
- Mash ‘Em: Boil ‘til soft, then mash with butter. It’s like a nuttier mashed potato.
I gotta say, one of my fave moments was dippin’ Jerusalem artichoke slices into a cheesy dip meant for Globe artichokes. Talk about mixin’ things up! They’re both versatile as heck, so don’t be shy—experiment and find your own weird combos.
Nutritional Goodies: Why They’re Worth It
Beyond taste, these artichokes pack a punch in the health department. I ain’t no dietitian, but I’ve looked into what they bring to the table ‘cause, well, I wanna eat smart. Here’s the lowdown on why Globe and Jerusalem—yep, types of artichokes—deserve a spot in your diet.
| Artichoke Type | Key Nutrients (per 150g serving) | Benefits |
|---|---|---|
| Globe | 76 calories, 32% Vitamin C, high fiber, magnesium | Great for immunity, digestion, and keepin’ ya full. |
| Jerusalem | 109 calories, 28% iron, good carbs, some protein | Boosts energy, helps with blood health, good for winter fuel. |
Both got no fat, which is a win in my book. Jerusalem’s got a lil’ somethin’ extra for folks watchin’ blood sugar—some say it’s easier on the system ‘cause of a special carb it turns into. Globe, meanwhile, is a fiber champ. So, pick based on what your body’s cravin’!
Fun Facts and Odd Tidbits
I can’t wrap this up without sharin’ some quirky stuff I’ve stumbled on about these veggies. When you’re ponderin’ “Globe and Jerusalem are types of what,” these lil’ nuggets might just stick with ya.
- Jerusalem artichokes ain’t just called sunchokes for kicks—they really come from a sunflower family. Them yellow blooms in the garden? Total giveaway.
- Globe artichokes, if left alone, turn into stunnin’ purple flowers. I let one go once just to see, and dang, it was a showstopper.
- Both can be ornamental. Plant ‘em for food, sure, but they also pretty up your yard like nobody’s business.
Ain’t that wild? These artichokes got layers—pun intended again, ha!
Why You Should Give ‘Em a Try
So, we’ve answered the big question: “Globe and Jerusalem are types of what?” They’re artichokes, plain and simple, but oh-so-different in every way. From their looks to their flavors to how they grow, they’re like distant cousins who somehow ended up with the same last name. I’ve grown to love ‘em both over the years, whether I’m steamin’ up a Globe for a fancy dinner or roasty-toasty some Jerusalem tubers for a cozy night in.
If you ain’t tried these yet, I’m tellin’ ya, hit up your local market or plant a few in your backyard. They’re a bit of work sometimes, sure, but the payoff is worth it. Got a fave way to cook ‘em? Or a total kitchen disaster story like mine? Drop a comment—I’m all ears! Let’s keep this veggie convo goin’ and maybe inspire each other to try somethin’ new. Catch ya later, and happy eatin’!
How to grow artichokes
Globe artichokes prefer an open position in full sun. They need a reasonably fertile, well-drained soil. They are fairly drought resistant once established.
Jerusalem artichokes will thrive in sunny or shady positions. They will grow well in even poor soil, but produce larger yields if the soil is well prepared with lots of added bulky organic matter first.
- Gros Vert de Laon: Produces the largest hearts.
- Green Globe: Large green heads. May need winter protection.
- Purple de Provence Purple: flower buds, early cropping.
- Purple Sicilian: Small, deep purple flower buds.
- Common: Very knobbly tubers.
- Fuseau: A smooth-skinned variety, that is easy to peel.
- Gerrard: Colourful red skin, white flesh with a smoky flavour.
For best results when growing artichokes from seed, sow in March and April in pots or trays of moist seed sowing compost at a temperature of 15-20°C (65-70°F).
Transplant seedlings when large enough to handle into 7.5-10cm (3-4in) pots and grow on in a warm, light position. Harden off by growing on in cooler conditions for 10-15 days before planting out after all risk of frost, 60-90cm (2-3ft) apart.
You can also direct sow globe artichoke seed outdoors from March to April when the soil has warmed up. Sow in a well-prepared seedbed, placing 2-3 seeds at stations 30cm (12in) apart. When large enough to handle, thin out the seedlings to 1 per station and then finally 60cm (2ft) apart.
Plant out young plants, preferably in spring, 60-90cm (2-3ft) apart.
Dig over the planting area, incorporating lots of organic matter – such as compost or planting compost, especially if the soil is heavy clay or light, well-drained sandy soil. Dig a good sized hole big enough to easily accommodate the rootball.
Place the rootball in the planting hole and adjust the planting depth so that the crown of leaves is at soil level.
Mix in more organic matter with the excavated soil and fill in the planting hole. Apply a general granular plant food over the soil around the plants and water in well.
Then add a 5-7.5cm (2-3in) thick mulch of organic matter over the soil around the plants.
Plant small tubers in March or April in well-prepared soil, 10-15cm (4-6in) deep and 30cm (1ft)) apart with rows 90cm (3ft) apart. Large tubers can be cut into sections, providing each one has 2 or 3 buds. Apply a little general granular plant food over the soil.
Tubers can also be grown in large pots filled with a good potting compost.
How to care for artichokes
Although reasonably drought resistant, you may need to water during prolonged periods of dry weather, especially when the flower buds are forming.
Feeding with a general granular plant food each spring will increase yields.
Keep plants weed-free and mulch with well-rotted manure or compost in spring. In cold areas, you may need to cover plants with a mulch of straw, compost or similar in late autumn to protect them from cold winter weather.
Divide plants every 3 to 4 years to keep the plants young, vigorous and cropping well.
Jerusalem artichokes are easy to grow. Once planted and growing well, they rarely need any supplementary watering or feeding. Only water during periods of severe drought.
Weeding shouldn’t be necessary, as plants produce a dense, weed-suppressing canopy of foliage.
In exposed areas, when the stems reach 30cm (12in) high, pile up earth around them to a depth of 15cm (6in) to make the plants more stable.
When the foliage starts to turn yellow in autumn, cut down the stems to 7.5cm (3in) above ground level.
Cut off the flower buds, ideally when they reach the size of a golf ball, with a pair of secateurs, before they open and start to flower. After harvesting the main head, secondary usually smaller heads appear on sideshoots, which can be harvested later.
Harvest as needed from October/November to February, carefully lifting the tubers with a garden fork. They will survive all but the harshest winters, so can be left in the ground, although slugs and waterlogging can be a problem.
The roots store well, providing a valuable food source throughout winter.
Some people leave the tubers in the ground, just harvesting as needed, and allowing the remainder to grow on to crop the following year. Their quality does degrade unless the plants are dug up and replanted in fertile soil.
| Flowering season(s) | Summer |
|---|---|
| Foliage season(s) | Spring, Summer, Autumn |
| Sunlight | Full sun |
| Soil type | Chalky, Clay, Loamy, Sandy |
| Soil pH | Neutral |
| Soil moisture | Moist but well-drained, Poorly drained |
| Ultimate height | Globe artichoke: up to 1.5m (5ft); Jerusalem artichoke: up to 3m (10ft) |
| Ultimate spread | Globe artichoke: up to 1.2m (4ft); Jerusalem artichoke: up to 60cm (2ft) |
| Time to ultimate height | 5-6 months |
If you fancy giving ‘grow your own’ a go but don’t think you have the outside space to spare or the know-how to get…
Interest in ‘Homegrown’ continues to rise and growing your own super tasty and healthy fruit and vegetables at home is…
Growing your own vegetables is often cheaper than shop-bought produce, but for most of us the real benefits are far…
From chunky soups to winter salads, there are so many ways to use winter vegetables. Including yummy creamy pumpkin…
Jerusalem Artichoke: grow, harvest, eat
FAQ
What are the globe and Jerusalem?
Although they are both called artichokes, Jerusalem and globe artichokes are completely different – both in how they grow and how they’re used in the kitchen. But both are perennial plants, easy to grow – and delicious to eat.
Which vegetable are globe and Jerusalem varieties?
There are two well-known varieties of artichokes – globe and Jerusalem artichokes. There are subtle taste similarities, hence the similar name, however, they are quite different vegetables in terms of appearance, texture and preparation.
What is a globe or Jerusalem vegetable?
The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower, topinambur, or earth apple, is a species of sunflower native to central North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.
What are the two types of artichokes?
The two types of artichokes are globe/ purple globe artichokes and baby/purple artichokes. Globe/ purple globe artichokes are used in Carciofi alla Romana (braised artichokes in olive oil, garlic, and white wine) and Carciofi Grigliati (grilled artichokes).