Fat-Tomato-Jerusalem-Artochoke-Red Fuseau.jpg
Fat-Tomato-Jerusalem-Artochoke-Red Fuseau.jpg

Jerusalem Artichoke Tubers – Red Fuseau

€10.50
Sold Out - Join the Waiting List

Helianthus tuberosus

Jerusalem Artichoke Red Fuseau is a classic heritage variety known for its rustic red-skinned tubers, excellent flavour, and ease of harvesting. Unlike many knobbly types, Red Fuseau produces more uniform, rounded tubers that are easier to clean and prepare in the kitchen - making it a favourite for both growers and cooks.

In the garden, it is vigorous and dependable, producing tall, sunflower-like plants through summer before delivering a generous harvest of crisp, nutty-sweet tubers from late autumn into winter. Freshly grown Jerusalem artichokes have a completely different character to anything shop-bought - clean, slightly sweet, and deeply savoury. Roast them until caramelised, blend into soups, or slice thinly for salads and crisps.

Once planted, they establish quickly and can return year after year, making them one of the most rewarding perennial crops you can grow.

Our tubers are freshly lifted close to dispatch and sent unwashed, just as they come from the soil, to preserve freshness and vitality.

Variety: Red Fuseau
Approximate quantity: circa 10-15 tubers

Grown to organic standards. We only grow true heritage varieties (no hybrids or GM material), using organic peat-free compost in our garden.

When your tubers arrive, unpack them straight away and keep them in a cool, airy place until planting. Plant as soon as possible for best results.

Get notified by email when this product is in stock.

Helianthus tuberosus

Jerusalem Artichoke Red Fuseau is a classic heritage variety known for its rustic red-skinned tubers, excellent flavour, and ease of harvesting. Unlike many knobbly types, Red Fuseau produces more uniform, rounded tubers that are easier to clean and prepare in the kitchen - making it a favourite for both growers and cooks.

In the garden, it is vigorous and dependable, producing tall, sunflower-like plants through summer before delivering a generous harvest of crisp, nutty-sweet tubers from late autumn into winter. Freshly grown Jerusalem artichokes have a completely different character to anything shop-bought - clean, slightly sweet, and deeply savoury. Roast them until caramelised, blend into soups, or slice thinly for salads and crisps.

Once planted, they establish quickly and can return year after year, making them one of the most rewarding perennial crops you can grow.

Our tubers are freshly lifted close to dispatch and sent unwashed, just as they come from the soil, to preserve freshness and vitality.

Variety: Red Fuseau
Approximate quantity: circa 10-15 tubers

Grown to organic standards. We only grow true heritage varieties (no hybrids or GM material), using organic peat-free compost in our garden.

When your tubers arrive, unpack them straight away and keep them in a cool, airy place until planting. Plant as soon as possible for best results.

  • When your Jerusalem artichoke tubers arrive, unpack them straight away. If they feel slightly dry, you can soak them in water for 6–12 hours before planting to rehydrate and encourage strong establishment.

    Plant tubers in loose, fertile soil in a sunny, sheltered spot, or in large, deep beds where they have room to grow. Set each tuber 10–15cm deep, spacing them 30–40cm apart. Red Fuseau is a vigorous grower, so allow space for tall plants and spreading roots.

    They are largely low-maintenance once established. Keep well watered during early growth, and mulch if needed to retain moisture. Due to their height (up to 2–3 metres), they can also act as a natural windbreak or backdrop in the garden.

    Stems and foliage will develop quickly through summer, followed by tuber formation underground. Harvest from late autumn onwards, ideally after the first frost, which improves flavour.

    Lift tubers as needed through winter. Any left in the ground will regrow the following year.

    Plant out: As soon as possible after receiving (late spring)

    Harvest: October to February

    Check out our Grow & Cook section for more growing tips.

  • Jerusalem artichokes are one of those ingredients that quietly surprise people - deeply flavourful, slightly sweet, with a nutty richness that works across simple and more refined dishes.

    Red Fuseau, in particular, is ideal in the kitchen thanks to its smooth, even shape.

    • Roast whole or halved with butter, garlic, and thyme until golden and caramelised

    • Slice evenly for gratins or traybakes

    • Blend into silky soups with stock and cream

    • Shave raw into salads with lemon and good extra virgin olive oil

    • Fry thin slices into crisp, nutty chips

    They pair beautifully with mushrooms, game, roast meats, winter greens, and aged cheeses.

    A simple way to start: roast them slowly until soft inside and crisp outside, finish with a pinch of flaky sea salt, and you’ll understand why they’ve been a kitchen garden staple for generations.

    Check out our Grow & Cook section for more cooking ideas.

  • Check our frequently asked questions page for answers to all those questions you might have.

    If you have a specific question, feel free to reach out to us at hello@fattomato.ie

Jerusalem Artichoke Flowering