Sunchoke (round) and Yacon (enlongated)
Sunchoke (Helianthus tuberosus) is a tuber native to the United States and first cultivated by Native Americans. Also known as Jerusalem Artichokes, they are a species of sunflower that are easily grown in a sunny spot but can become invasive if left unchecked. To keep the tubers vigorous and viable, they should be dug up in late autumn to harvest, saving some to replant in fertile soil. Their earthy flavor and texture is reminiscent of potatoes and are best lightly steamed or roasted.
Yacon (Smallanthus sonchifolious) is in the same family of plants as sunchokes and sunflowers. Indigenous to the Peruvian Andes where they grow as perennials, the tubers cannot survive harsh New England winters and must be dug up and stored in a protected area, to be replanted in the spring. Their flavor is mildly sweet and fruity with earthy tones. Their texture is crisp; a cross between jicama and water chestnuts and are delicious when eaten raw.
Playing with Fire and Water 
Sunchokes are good for Diabetics has something to do with their sugar content compared to other starches, and they are tasty~
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It is intersting where the term ‘Jerusalem’ artichoke got its name- one theory was that it is a coruption of the Italian ‘girasola’ which means ‘turning towards the sun’ in reference to the flower of the rhizomes. Another is perhaps a corruption of Ter Neusen the area in the Netherlands where the sunchoke was intro duced to Europe. Kind of interesting that is has nothing to do with Jerusalem!
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