Jerusalem Artichoke, White Mammoth

One of the most common sunchokes with dozens of names, dating to the late 1800s.  This is more of a broad type of sunchoke than a specific variety.  You will see many variations: Mammoth, White Mammoth, Mammoth White, French White Mammoth, White French Mammoth, French White, French White Improved, and similar formulations in French and German.  It probably is not French, although the situation is so hopelessly confused that there could easily be varieties with different origins.  It is most likely a superior type taken from the wild in the USA, popularized in Europe, and then reintroduced to the USA, as is the case for most old varieties.

Culinary Traits

This variety tastes like a sunchoke. I don’t find that most varieties differ much in flavor and this has the standard sunchoke flavor.  Tubers are large, often long and knobbly.  There are varieties with smoother and larger tubers, but this remains the classic/standard sunchoke.

Agronomic Traits

White Mammoth is a tall variety, reaching 8 to 9 feet here and probably taller in warmer climates. Stolons range from about six to sixteen inches, so this variety will spread easily.  It flowers moderately and sets seed with a pollinator.