Helianthus Helianthus tuberosus
The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from Eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. It is a herbaceous perennial plant growing to 1.5–3 metres (4 ft 10 in–9 ft 10 in) tall with opposite leaves on the lower part of the stem becoming alternate higher up. The leaves have a rough, hairy texture and the larger leaves on the lower stem are broad ovoid-acute and can be up to 30 centimetres (12 in) long and the higher leaves smaller and narrower.
The flowers are yellow, produced in capitate flowerheads which are 5–10 centimetres (2.0–3.9 in) in diameter, with 10–20 ray florets.
The tubers are elongated and uneven, typically 7.5–10 centimetres (3.0–3.9 in) long and 3–5 centimetres (1.2–2.0 in) thick, and vaguely resembling ginger root, with a crisp texture when raw. They vary in color from pale brown to white, red or purple. Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, even though both are members of the daisy family. The origin of the name is uncertain. Italian settlers in the USA called the plant girasole, the Italian word for sunflower because of its resemblance to the garden sunflower (note: both the sunflower and the sunchoke are part of the same genus: Helianthus). Over time the name girasole may have been changed to Jerusalem. To avoid confusion, some people have recently started to refer to it as sunchoke or sunroot.
The artichoke part of the Jerusalem artichoke's name comes from the taste of its edible tuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to France, noting that its taste was similar to an artichoke. Jerusalem artichokes were first cultivated by the Native Americans long before the arrival of the Europeans; this extensive cultivation obscures the exact native range of the species. The French explorer Samuel de Champlain found domestically grown plants at Cape Cod in 1605. The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice festival for the heritage of the French cuisine. Unlike most tubers, but in common with other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of fructose for industry. The crop yields are high, typically 16–20 tonnes/ha for tubers, and 18–28 tonnes/ha green weight for foliage. Jerusalem artichoke also has a great deal of unused potential as a producer of ethanol fuel, using inulin-adapted strains of yeast for fermentation.
Jerusalem artichokes are easy to cultivate, which tempts gardeners to simply leave them completely alone to grow. However, the quality of the edible tubers degrades unless the plants are dug up and replanted in fertile soil. This can be a chore, as even a small piece of tuber will grow if left in the ground, making the hardy plant a potential weed. The tubers are sometimes used as a substitute for potatoes: they have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. Jerusalem artichokes have 650 mg potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper. Jerusalem artichokes can be used as animal feed, and, while they must be washed before being fed to most animals, pigs forage and safely eat them directly from the ground. The stalks and leaves can be harvested and used for silage, though cutting the tops greatly reduces the harvest of the roots. In Baden-Württemberg, Germany, over 90 percent of the Jerusalem artichoke root is used to produce a spirit called "Topinambur", "Topi" or "Rossler".
| | Plants, Roots, Tubers and Bulbs |
(PlantFiles) |
Ribes Ribes nigrum
Blackcurrant (Ribes nigrum) is a species of Ribes berry native to central and northern Europe and northern Asia, and is a perennial. It is a shrub, growing to 1–2 m tall. The leaves are alternate, simple, 3–5 cm long and broad, and palmately lobed with five lobes, with a serrated margin. The flowers are 4–6 mm diameter, with five reddish-green to brownish petals; they are produced in racemes 5–10 cm long. When not in fruit, the plant looks similar to the redcurrant shrub, but distinguished by a strong fragrance from leaves and stems. The fruit is an edible berry 1 cm diameter, very dark purple in colour, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds dense in nutrients. An established bush can produce up to 5 kilograms of berries during summer. Plants from Asia are sometimes distinguished as a separate variety, Ribes nigrum var. sibiricum, or even as a distinct species Ribes cyathiforme. There are many cultivars of blackcurrant, including: Amos Black, Ben Alder, Ben Avon, Ben Connan, Ben Dorain, Ben Gairn, Ben Hope, Ben Lomond, Ben Loyal, Ben More, Ben Sarek, Ben Tirran, Big Ben, Boskoop Giant, Cotswold Cross and Wellington XXX. New varieties are being developed continually to improve frost tolerance, disease resistance, machine harvesting, fruit quality, nutritional content and fruit flavour. Varieties producing green fruit, less strongly flavoured and sweeter than typical blackcurrants, are cultivated in Finland, where they are called "greencurrants" (viherherukka).
During World War II, most fruits rich in vitamin C, such as oranges, became almost impossible to obtain in the United Kingdom. Since blackcurrant berries are a rich source of vitamin C and blackcurrant plants are suitable for growing in the UK climate, blackcurrant cultivation was encouraged by the British government. Soon, the yield of the nation's crop increased significantly. From 1942 on, almost the entire British blackcurrant crop was made into blackcurrant syrup (or cordial) and distributed to the nation's children free, giving rise to the lasting popularity of blackcurrant flavourings in Britain.
Blackcurrants were once popular in the United States as well, but have been virtually forgotten because commercial cultivation was nationally banned in 1911 by an act of Congress initiated by the lumber industry. A botanical disease called white pine blister rust was thought to harm white pines if currants were grown in their proximity. Greg Quinn, founder of CurrantC, was instrumental in overturning the 100 year-old ban on growing currants in New York. The federal ban on growing currants was shifted to jurisdiction of individual states in 1966, and was lifted in New York State in 2003 through the efforts of horticulturist Greg Quinn. As a result, currant growing is making a comeback in New York, Vermont, Connecticut and Oregon. However, several statewide bans still exist including Maine and New Hampshire. Quinn created "CurrantC" which develops, markets and sells Black Currant products. The health benefits of currants combined with the incredibly delicious flavor of the CurrantC™ products have driven the sales. Extensive research abroad has found the consumption of currants and currant products can help in a wide range of problems from the treatment of skin disorders such as dermatitis and psoriases, the treatment of eye problems such as glaucoma, the lowering of blood pressure, and even shows hope of attacking Alzheimer’s. In 2006, a study from Tufts University reported that Black Currants may help "Thwart Alzheimer’s". The following year the Scottish Crop Research Institute, after studying the 20 most popular fruits, crowned Black Currants the “Number 1” Super fruit with its cache of antioxidants, vitamins and minerals.
Since the American federal ban ceased currant production nationally for nearly a century, the fruit remains largely unknown in the United States, and has yet to regain its previous popularity to levels enjoyed in Europe or New Zealand. So what about those dried currants we’ve used in baking for so long? Turns out, they are raisins (dried grapes) not currants (Black Currants) at all. Since the growing of the real currants had been banned for many years in the U.S. and few Americans knew what real Currants were any more, the name stuck and we now have 80+ years of cook books telling us to put a half a cup of Zante currants, or more commonly the abbreviated "currants," in our scones and soda bread when what they really mean is the special seedless, mini-raisin made from black Corinthian grapes. Now, the real Black Currants, packed with antioxidants, vitamin C, potassium, iron, calcium, manganese, magnesium and other vital nutrients, is making a comeback! Owing to its unique flavour and richness in polyphenols, dietary fibre and essential nutrients, awareness and popularity of blackcurrant is once again growing, with a number of consumer products entering the market. Originally, English speaking countries such as England, Ireland, Scotland and New Zealand grew black and red currants. There are also sub-cultivars which are white, pink and even green. The black currant variety became the most popular variety because of its uniquely intense tart flavor and incredible health benefits. It wasn't long that the black currant became so popular it was thought of a distinct from its colorful cousins and the name "Blackcurrant" emerged as a single type of berry. In the U.S. we still use the separated name "Black Currant" as well as Red Currant or White Currant and often, just Currant which causes some confusion with the misnamed raisins. Zante currants have become part of the English vernacular and have come to be accepted to identify the Greek raisins. Calling raisins just "currants," however, is improper and misleading. The most egregious mistake made by some food producers and writers alike is to call a raisin of any type, a black currant. Raisins (dried grapes) and Black Currants are entirely different fruits from very different botanical families. Grapes belong to the genus Vitus and Currants belong to the genus Ribes. Raisins have some phytonutrients, most notably boron but raisins contain fewer phenols (antioxidants) than grapes since many of grape's phenols are largely lost in the conversion of grapes to raisins through the grape drying process.
True Black Currants are amazingly healthy! The fruit of Blackcurrant has extraordinarily high vitamin C content (302% of the Daily Value per 100 g, table), good levels of potassium, phosphorus, iron and vitamin B5, and a broad range of other essential nutrients (nutrient table, right). Other phytochemicals in the fruit (polyphenols/anthocyanins) have been demonstrated in laboratory experiments with potential to inhibit inflammation mechanisms suspected to be at the origin of heart disease, cancer, microbial infections or neurological disorders like Alzheimer's disease. Major anthocyanins in blackcurrant pomace are delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside which are retained in the juice concentrate among other yet unidentified polyphenols.
Blackcurrant seed oil is also rich in many nutrients, especially vitamin E and several unsaturated fatty acids including alpha-linolenic acid and gamma-linolenic acid. In a human pilot study, ingestion of blackcurrant seed oil by mothers reduced atopic dermatitis in their breast-fed newborns who were supplemented with the oil over two years. New study shows initial success of Black Currant anthocyanins in preventing liver cancer.
Blackcurrants have been used to affect human health since at least the Middle Ages in Europe and have a long history in Russia and North America as well. Native American tribes used various parts of the blackcurrant plant to treat swellings as well as kidney, uterine and stomach ailments. There is record of German apothecaries administering cordials for lung conditions and recommending wild blackcurrants for use in treating bladder stones and liver disorders. Interestingly, there is at least one scientific study that suggests substantiation for this use. In the 19th and beginning of the 20th centuries, European physicians intuitively recognized the benefits of blackcurrants’ high vitamin C content in preventing scurvy and as a useful tonic. During this period, blackcurrant was also indicated for various infections, including urinary tract infections, inflammation and intestinal ailments. Research surrounding the high anthocyanin content and specific polysaccharide composition of blackcurrant is now turning up evidence that may support some of these traditional uses.
Culinary uses:
In the UK, blackcurrant cordial is often mixed with cider to make a drink called "Diesel" or "Snakebite and Black" available at pubs. Adding a small amount of blackcurrant juice to Guinness is preferred by some to heighten the taste of the popular stout. Macerated blackcurrants are also the primary ingredient in the apéritif crčme de cassis. Japan imports $3.6 million of New Zealand blackcurrants for uses as dietary supplements, snacks, functional food products and as quick-frozen (IQF) produce for culinary production as jams, jellies or preserves. In Russia, where I was born, blackcurrant leaves may be used for flavouring tea or preserves. Sweetened vodka may also be infused with blackcurrant leaves or berries, making a deep yellowish-green beverage with a sharp flavour and astringent taste. A universally sold drink, Ribena, is a juice drink made from blackcurrants which takes its name from Ribes.
Besides being juiced and used in jellies, syrups, and cordials, blackcurrants are also used in cooking because their astringency creates flavour in many sauces, meat dishes, and desserts.
It was once thought that currants needed to be "topped and tailed" (the flower remnants and the stalks removed) before cooking This is not the case, though, as these parts are easily assimilated during the cooking process. If one prefers, the whole blackcurrant stem and fruit can be frozen, then shaken vigorously. The tops and tails will break off, and the fruit can then be easily separated.
Confectionery:
Blackcurrant berries have a distinctive sweet and sharp taste popular in jam, juice, ice cream, and liqueur (see Ribena). They are a common ingredient of Rřdgrřd, a popular kissel-like dessert in North German and Danish cuisines. In the UK, Europe and Commonwealth countries, some types of confectionery include a blackcurrant flavour, and in Belgium and the Netherlands, cassis is a flavoured currant soft drink.
In the United States, blackcurrant flavour is rather rare in candies and jellies compared to UK sweets. In the United States, grape flavour is often used in brands of candy where blackcurrant would appear in Europe. Blackcurrant syrup mixed with white wine is called Kir or Kir Royale when mixed with Champagne.
Recipe: Black Currant Antioxidant Smoothie
Category: Cocktail Recipes
Author: Greg Quinn
· 1/2 cup black currants (fresh or frozen)
· 1 small ripe banana
· 1 7/8 cup apple juice
· 2 tablespoons plain yogurt
Put all of these ingredients together in a blender. You can substitute orange juice for apple juice. Makes one serving.
| | Cuttings |
(PlantFiles) |
