15 Forgotten Tubers for Home Gardens: Sunchokes, Skirret and More

Tubers are the quiet work horses of a garden. They store energy underground, survive cold spells and turn into filling, comforting food with very little fuss. Beyond the common potato, a whole group of forgotten tubers offers nutty, sweet and earthy flavours, and many of them are perennials that return year after year.

1. Sunchokes: Sunchokes, also called Jerusalem artichokes, are knobbly tubers with a sweet, nutty taste. Roast them until crisp at the edges, mash them with potatoes, or slice them thin for salads, and plant them in a contained bed because they spread.
2. Skirret: Skirret produces clusters of sweet, carrot-like roots that were once a favourite garden vegetable. Lift them in autumn or winter, scrub them well, and boil or roast them until tender for a gentle, sweet side dish.
3. Yacon: Yacon is a tall plant from South America whose crisp tubers taste fresh and lightly sweet, a little like apple and pear. Eat them raw in salads, add them to slaw, or roast them briefly so they keep some crunch.
4. Oca: Oca forms small, colourful tubers in red, yellow and pink, with a tangy, lemon-like note when fresh. Leave harvested tubers in sunlight for a few days to sweeten them, then roast, boil or add them to soups.
5. Ulluco: Ulluco is a small Andean tuber with a smooth texture and a mild, earthy flavour. It holds its shape well in cooking, so it is good in stews, stir-fries and simple boiled dishes with herbs and oil.
6. Mashua: Mashua is another Andean tuber, often brightly coloured, with a peppery edge when raw that softens on cooking. Roast or boil it until tender, and pair it with milder vegetables so its flavour does not dominate.
7. Crosne: Crosne, or Chinese artichoke, makes small, ridged tubers that are crisp and nutty. Scrub them well, use them raw in salads, or saute them quickly with butter and herbs for a crunchy side.
8. Apios Groundnut: Apios, or American groundnut, is a climbing perennial that makes small, protein-rich tubers. Harvest a few at a time, boil or roast them like small potatoes, and give the vine a trellis to climb.
9. Tiger Nuts: Tiger nuts, or chufa, are small, sweet tubers that can be eaten raw, roasted or soaked and blended into a plant-based drink. They grow well in warm soil and containers, and they store well once dried.
10. Fingerling Potatoes: Fingerling potatoes are small, narrow heirloom potatoes with firm flesh and thin skin. Roast them whole with oil and herbs, boil them for salads, or crush them lightly for a crisp side dish.
11. Purple Potatoes: Purple potatoes keep their colour after cooking and have a rich, earthy flavour. Use them for mash, roasts and salads to add colour, and pair them with green herbs and a light dressing.
12. Sweet Potatoes: Sweet potatoes are warm-climate tubers that reward a long, sunny season. Grow them from slips in rich soil, cure them after harvest for sweetness, and roast, mash or bake them for filling vegetarian meals.
13. Taro: Taro is a starchy tuber that must always be cooked thoroughly before eating. Grow it in warm, moist soil or large containers, then boil, steam or roast it for a smooth, hearty base for curries and stews.
14. Arrowroot: Arrowroot makes slender, starchy tubers that were once used for thickening and simple puddings. Grow it in warm conditions, harvest carefully, and use the cooked root in soups or as a thickener for sauces.
15. Water Chestnuts: Water chestnuts are crisp, aquatic tubers that stay crunchy even after cooking. Grow them in containers of water and soil in a warm spot, peel them before use, and add them to stir-fries for crunch.

Practical Tips

Plant spreading tubers like sunchokes in containers or a bordered bed to stop them taking over. Harvest tubers on a dry day, brush off soil, and cure them in a cool, airy place before long storage. Always cook taro thoroughly, and check growing advice for any tuber you have not grown before. Label each tuber bed clearly, because many forgotten tubers look similar underground. Save a few small tubers from your best plants to replant next season, and share extras with other gardeners.

Conclusion

Forgotten tubers open up new textures and flavours without needing a large garden or special equipment. Start with one or two types that suit your climate, learn how they like to be cooked, and let them become a regular part of your seasonal cooking.

FAQs

Are sunchokes and skirret easy to grow? Yes, both are vigorous and forgiving in ordinary garden soil. Sunchokes spread quickly, so contain them, while skirret needs a longer season and loose soil for straight, sweet roots.

Do forgotten tubers need special cooking? Most do not. Roasting, boiling and mashing work for almost all of them. The main exception is taro, which must be cooked fully, and raw tubers like yacon and crosne, which are also good fresh.

Which tubers store best? Potatoes, sweet potatoes, tiger nuts and sunchokes generally store well in cool, dry conditions. Oca and yacon are best used within a few weeks, or kept cool and checked regularly.