The Jerusalem Artichokes grew mighty tall and lush this year. Now the leaves on the stems are starting to yellow and fade. Below ground there will be hundreds and hundreds of the edible tubers. 

 More than anyone could eat without exploding! They should be eaten with care (I speak from experience). Tasty and good for the gut microbiome but potentially 'gassy'.

 Being of the Sunflower family they have bright yellow flowers. Except they rarely and barely flower in UK conditions in my experience despite growing strongly.

 There are actually two beds side by side. On the left one of the usual varieties (not sure which) reached a good ten foot/three metres tall. On the left is a "dwarf" variety which nonetheless grew to about six feet! 

 I'll grow both again next year but I have read it's a good strategy to cut the stems at about five foot high. This prevents them being wind blown and directs more energy into the growth of the tubers. Not that it seems to matter here.

 No need to waste all that good organic matter. I adopted the 'chop and drop' approach and they can mulch themselves. I cut the stems just above the ground so I can locate the clumped tubers when I come to harvest them.

 It's said that Jerusalem Artichokes are a touch sweeter after frost. in any case I'll start harvesting them soon and then for the next few months. The best way to store them is to leave them in the ground until you want to eat them. 

 A very productive crop with little input required: plant them and they grow, chop and drop, harvest, replant spare tubers in February/March. Each tuber grows a handful more. Simple, delicious!