It is basically possible to eat Jerusalem artichoke raw. In this article, we explain why the raw tuber is still not fully recommended and when you should be careful with it.
Jerusalem artichoke is a perennial plant that forms edible tubers underground. It originally comes from North America. It has been known as a crop in Europe since the 17th century, but has long lagged behind the more popular potato. In recent years, the Jerusalem artichoke has been found more frequently at weekly markets and in the vegetable department of larger supermarkets.
Externally, the tuber looks very similar to the potato. Unlike these, however, Jerusalem artichoke can be eaten raw and does not contain any harmful toxins. Nevertheless, it can overwhelm sensitive stomachs when uncooked. Here you can read what you should consider if you want to eat Jerusalem artichoke raw.
Eating Jerusalem artichokes raw: General information
As with most vegetables, the same applies to Jerusalem artichoke: the fresher it is, the better it tastes raw. Wrapped in a damp cloth, it can be kept in the fridge for up to two weeks, but will quickly lose its freshness. If you plan to eat the Jerusalem artichoke raw, you should consume it as soon as possible after buying it. Incidentally, small to medium-sized tubers are particularly suitable for raw consumption. It is better to use large Jerusalem artichokes for cooking.
Like the potato, Jerusalem artichoke is surrounded by a thin skin that you can eat with it. Because it’s so thin, the shell doesn’t bother you much even if you eat Jerusalem artichoke raw. In terms of taste, it is unobtrusive. If you still want to get rid of the peel, you can remove it with a vegetable peeler or paring knife before eating.
How to prepare raw Jerusalem artichoke:
Gently wash the tubers under cold running water. If necessary, peel the Jerusalem artichoke if the peel bothers you.
Cut the Jerusalem artichoke into thin slices or small pieces. You can also grate it and make a salad out of it. Eating Jerusalem artichoke whole raw is not recommended: the hard tuber can be a challenge for your teeth.
Raw Jerusalem artichoke oxidizes quickly in air. If you want to prevent it from turning brown, you can drizzle or soak the slices or pieces in lemon juice after slicing.
By the way: While cooked or roasted Jerusalem artichoke develops a sweet note, raw Jerusalem artichoke has a slightly bitter taste. It tastes good in salads or as a topping for bread, for example.
When not to eat Jerusalem artichoke raw
Although raw Jerusalem artichoke does not generally contain any harmful substances, it can cause digestive problems in some people. Bloating, in particular, is a common reaction.
This effect can be attributed to the high inulin content of the tuber. Inulin is a so-called polysaccharide and is one of the dietary fibers. It is recommended for diabetics because it ensures that carbohydrates from food enter the blood more slowly and thus have a positive effect on blood sugar levels. In addition, inulin is low in calories and stimulates digestion.
Like all fiber, inulin is broken down by bacteria in the large intestine. In particular with larger amounts or with poor tolerability, gases are formed that lead to flatulence. If you generally do not tolerate raw vegetables well or have never eaten Jerusalem artichoke raw before, you should approach it carefully and start with small amounts. Eat as slowly as possible and pay attention to how your body reacts. One way to make the Jerusalem artichoke more digestible is to blanch it briefly before processing. It stays crunchy but is easier to digest.
