can these be grown in some shade? are other vararities better?

They do best in full sun but can tolerate some shade, as long as they get no less then 6hrs of full sun per day.. I have three varieties, Stampede which are knobby, white/tan skinned under a 6' - 7' top with a distinct flavor that's impossible to describe. Either you like them or you don't. I have White Fuseau which is a carrot sized and shaped tuber, easy to clean white/tan under a 10' - 12' top. They have a much stronger flavor which again, you either like or you don't. In soups and stews they have a turnipy/potatoey flavor to me which I like. To my wife, they have a grilled sweetcorn flavor! Due to the Inulin fiber and the carbohydrate which is different than potato carbs, they have a different flavor to each individual. I have a red Fescue which is very similar in appearance to the red Fuseau, except they are as knobby as the Stampede. They have a more nutty flavor which I love raw. They grow under a 7' - 8' top. I don't know what the red Fuseau taste like, but according to what I've found, the red skinned varieties have more antioxidants than the white skinned ones. I live and grow them on a 1 1/2 in-town lot so I don't grow enough to sell. In my area, west-central Pa., they are a common item in flower beds and out in the country. If harvested in the fall, you'll get the full effect of the gassy Inulin, even though it is extremely healthy for your guts you may not tolerate them well. If eaten in small portions to start with, then eaten regularly, your guts will get used to them and the gas issue will pass! Puns fully intended! If harvested after an extended freeze such as after winter, which I get plenty of in zone 5, the Inulin converts to Fructose making them incredibly sweet, almost like eating candy right out of the ground. Converting the Inulin to Fructose also greatly reduces the gassy effects. We can ours, plain like potatoes or as pickles and relish. I much prefer them to cukes for canned pickles. I've also dried raw chips and ground into flour. It's a lot like Buckwheat flour. You have to mix it with other flours or you're likely to end up with door stops and paperweights!

What are all the differences between the red and white types?

Reds are fat and grow very tall.whites are long and thin and grow much shorter. I have had both and prefer the Reds they're easier to peel

can these be grown in a container, if so how large?

They could be. Ours didn't grow well in S New Mexico ... we have grown them before but these didn't produce over quarter size. Disappointed, but It's worth a try in a large container.

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Jerusalem Artichoke (Organic) 1 Pound - Hardy Red Fuseau Variety - (Sunroot 'chokes or Sunchoke) by Yumheart Gardens

Product ID: 10930838

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Details

Item Form
plant_seed
Brand
Yumheart
Number of Items
1
Unit Count
16.0 Ounce
Temperature Condition
Fresh

🌱Organic goodness

💪High in fiber

🥔Nutty flavor

Description

🥗 Elevate your meals with the earthy delight of Jerusalem Artichokes!

FARM FRESH FLAVOR - Experience the nutty, earthy taste of our Hardy Red Fuseau variety.
COMMUNITY FAVORITE - Join the trend of health-conscious eaters who love Sunchokes!
SUSTAINABLE CHOICE - Grown organically, supporting eco-friendly farming practices.
NUTRIENT POWERHOUSE - Packed with fiber and essential nutrients for a healthy lifestyle.
VERSATILE INGREDIENT - Perfect for soups, salads, or roasted dishes—unleash your culinary creativity!

Our Organic Jerusalem Artichoke (Sunchoke) is a 1-pound bag of the Hardy Red Fuseau variety, known for its unique nutty flavor and high fiber content. Grown sustainably by Yumheart Gardens, these versatile tubers are perfect for a variety of dishes, making them a must-have for health-conscious food enthusiasts.

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