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This statuesque plant is a relative of the sunflower. Although it boasts attractive yellow flowers perched on 3m (10ft) stems, it is mainly grown for its below-ground tubers that can be cooked or eaten raw. Needing plenty of space to grow, this perennial is ideal when planted as a windbreak or screen.


Cooking ideas: 

Nigel Slater adds jerusalem artichokes to his , for a creamy seasonal recipe.