Globe and Jerusalem: Unraveling What These Weird Veggies Really Are!

Hey there, garden and food lovers! Have you ever seen the names “Globe” and “Jerusalem” in the produce section or at a farmer’s market and wondered, “What are Globe and Jerusalem types of?” Well, I’m here to clear things up right away: Globe and Jerusalem types of artichokes. But hold up—these ain’t your average veggies. Even though they have the same name, they are very different. These strange people first caught my eye years ago at a nearby market. I was confused. One looked like a green ball with spikes, and the other like a potato with bumps. What’s going on? Stay with me, and I’ll explain what makes these artichokes special, as well as how to find them, cook them, and even grow them if you want to get really wild.

I’m going to explain everything in simple English in this chat. What are Globe and Jerusalem artichokes? How do they taste? Where do they come from? Why do they have such a weird name? Not only that, but I’ll also share some useful tips from my own garden and kitchen mishaps. Whether you’re interested in cooking or just want to know, “Globe and Jerusalem are types of what?” let’s get started!

What Are Globe and Jerusalem Artichokes, Anyway?

Let’s get straight to the meat of it When folks ask, “Globe and Jerusalem are types of what?” the quick answer is artichokes But here’s the kicker—they ain’t even related! These two veggies come from totally different plant families, and the parts we eat couldn’t be more opposite. I remember scratching my head the first time I learned this, thinkin’ someone musta mixed up the labels or somethin’.

• Globe Artichoke: This is the one most of us picture when we hear “artichoke.” It’s the flower bud of a thistle-like plant, all green and scaly with pointy leaves. You pluck it before it blooms into a big purple flower. It’s got a fancy vibe, like somethin’ you’d see on a gourmet plate. Originating from the Mediterranean, it’s been a foodie fave for centuries.
• Jerusalem Artichoke: Now this one’s a curveball. It ain’t from Jerusalem, and it ain’t a true artichoke. It’s actually a tuber—a root veggie—from a type of sunflower plant. Native to North America, it’s been around forever, often called a “sunchoke.” It looks like a knobby piece of ginger, nothin’ like its Globe cousin.

So, when you’re wonderin’ “Globe and Jerusalem are types of what,” just know they’re artichokes by name, but worlds apart in every other way. One’s a fancy bud, the other’s a humble root. And get this—both can jazz up your garden with their pretty flowers if you let ‘em grow wild. How cool is that?

How Do They Look? Spot the Difference!

You’d laugh at how different Globe and Jerusalem artichokes are if you held them next to each other. I thought I was going to make a big artichoke meal when I brought them both home. When I opened them, I had no idea which one was which. Let’s draw a picture so you don’t make the same mistake.

• Globe Artichoke:

  • Shape: Small, round, and green, kinda like a tight little fist with scaly petals.
  • Size: Can grow up to 4-6 inches across, dependin’ on the type.
  • Plant: Big, dramatic thistle with grey-green leaves and purple flowers if you don’t harvest the bud.
  • Edible Part: Just the bud and some fleshy petals. The hairy “choke” inside and the stem? Nope, don’t eat those, trust me, I tried once and regretted it.

• Jerusalem Artichoke:

  • Shape: Small, bumpy, and brown, like a weird potato or a chunk of ginger.
  • Size: Usually a couple inches long, all knobby and uneven.
  • Plant: Looks like a sunflower with bright yellow blooms—super cheery in the yard.
  • Edible Part: The whole tuber is fair game once you peel that tough skin off.

Next time you’re at the store and pondering “Globe and Jerusalem are types of what,” just peek at their looks. Globe’s got that classic artichoke vibe, while Jerusalem’s playin’ the undercover root veggie role. Easy peasy to tell apart once ya know!

What Do They Taste Like? A Flavor Showdown

Alright, let’s talk flavor ‘cause that’s where the magic happens. The plate showed that each of these artichokes had its own personality. I’ve cooked them enough times to have strong feelings about them, ha! If you’re still not sure which one you want to try first, their taste might help you decide.

• Globe Artichoke: It’s got a firm bite with a slight bitter edge, kinda like asparagus or Brussels sprouts. There’s a subtle nutty undertone that comes out when you cook it. Boil or steam it, and it gets soft, almost potato-like in texture. I love dippin’ the leaves in butter and scrapin’ off the fleshy bit with my teeth—pure heaven.
• Jerusalem Artichoke: This one’s less bitter, more savory with a nutty sweetness. Some folks say it’s a cross between a potato and an artichoke heart. Raw, it’s got a crunch; cooked, it softens up real nice. I’ve tossed ‘em in stews, and they just melt into this earthy, cozy flavor bomb.

They’re both dang tasty in their own right, but they ain’t interchangeable. Globe’s got that refined, slightly sharp taste perfect for fancy dishes, while Jerusalem brings a rustic, hearty vibe to the table. Pick based on your mood—or heck, try both and see which wins ya over!

Where Do They Come From? A Bit of History

I always get a kick outta learnin’ where my food comes from, and these two artichokes got stories to tell. When you’re askin’ “Globe and Jerusalem are types of what,” it helps to know their roots (pun intended for one of ‘em, ha!).

• Globe Artichoke: Hails from the Mediterranean—think sunny coasts of southern Europe and North Africa. It’s been a staple there forever, makin’ its way to other parts of the world, like the US, way back in the 1800s. It’s got a classy history, often showin’ up in old-school recipes from Italy and beyond.
• Jerusalem Artichoke: This one’s a North American native, grown by Indigenous folks long before anyone else caught on. Funny enough, it ain’t from Jerusalem at all. Word is, the name comes from a mix-up with the Italian term for sunflower, “girasole,” which somehow morphed into “Jerusalem.” Go figure!

Knowin’ their origins adds a lil’ somethin’ to eatin’ ‘em. Globe feels like a taste of ancient Mediterranean feasts, while Jerusalem’s got that rugged, homegrown American spirit. Pretty neat, right?

Growin’ Your Own: Tips from My Backyard Blunders

If you’re like me and love gettin’ your hands dirty in the garden, growin’ these artichokes can be a real treat. I’ve had my fair share of flops—forgot to water my Globe plants one summer, oops—but I’ve picked up some tricks along the way. Since we’ve answered “Globe and Jerusalem are types of what,” let’s chat about bringin’ ‘em to life in your own patch.

Globe Artichoke Growin’ Basics

• When to Plant: Early spring, around March or April. Start indoors if it’s still chilly, or pop ‘em straight in the ground after the last frost.
• Where: They need full sun—at least 6 hours a day. Well-drained soil with some compost mixed in works best.
• Care: Keep ‘em watered, especially when they’re flowerin’. They’re tough once settled but don’t let ‘em dry out too long.
• Harvest: Snag the buds before they open, when they’re about 4-5 inches wide. You might get extra buds later if you’re lucky.

Jerusalem Artichoke Growin’ Basics

• When to Plant: Also March or April, but you’re plantin’ tubers, not seeds.
• Where: They’re less picky—sunny or partly shady spots work. They like rich soil but can handle less-than-perfect conditions.
• Care: Super low-maintenance. Water only during droughts; they don’t need much fussin’ over.
• Harvest: Dig up the tubers from October to February. They store well, makin’ ‘em a great winter crop.

I’ll be real—Jerusalem artichokes are easier for a newbie like I was. They practically grow themselves! Globe ones take more babyin’, but seein’ those big thistle plants in the yard is worth it. Give ‘em a shot if you got the space.

Cookin’ Up a Storm: Recipes and Ideas

Now for the fun part—eatin’! I’ve messed around with both these artichokes in my kitchen, and while I’ve had some epic fails (burnt Globe leaves, anyone?), I’ve got a few go-to ways to make ‘em shine. If you’re still wonderin’ “Globe and Jerusalem are types of what,” cookin’ ‘em might just answer that with every bite.

Globe Artichoke Cookin’ Tips

• Steam or Boil: Softens ‘em up nice. Peel off the leaves, dip in garlic butter, and scrape the flesh with your teeth. Don’t forget the heart—it’s the best bit!
• Stuff ‘Em: Fill with cheese, breadcrumbs, or even sausage for a hearty dish. Bake ‘til golden.
• Pizza Toppin’: Slice the heart thin and toss on a pizza with some olives. Tastes like somethin’ straight outta Italy.
• Raw Option: Younger buds can be sliced super thin for salads. Add a lemony dressing to cut the bitterness.

Jerusalem Artichoke Cookin’ Tips

• Roast or Fry: Peel, slice into chips, and roast with olive oil and rosemary. Crunchy and sweet!
• Stew It Up: Toss into a winter stew. They get all creamy and meld with other flavors.
• Raw Crunch: Shred over a salad for an earthy kick. Pair with a tangy vinaigrette.
• Mash ‘Em: Boil ‘til soft, then mash with butter. It’s like a nuttier mashed potato.

I gotta say, one of my fave moments was dippin’ Jerusalem artichoke slices into a cheesy dip meant for Globe artichokes. Talk about mixin’ things up! They’re both versatile as heck, so don’t be shy—experiment and find your own weird combos.

Nutritional Goodies: Why They’re Worth It

Beyond taste, these artichokes pack a punch in the health department. I ain’t no dietitian, but I’ve looked into what they bring to the table ‘cause, well, I wanna eat smart. Here’s the lowdown on why Globe and Jerusalem—yep, types of artichokes—deserve a spot in your diet.

Both got no fat, which is a win in my book. Jerusalem’s got a lil’ somethin’ extra for folks watchin’ blood sugar—some say it’s easier on the system ‘cause of a special carb it turns into. Globe, meanwhile, is a fiber champ. So, pick based on what your body’s cravin’!

Fun Facts and Odd Tidbits

I can’t wrap this up without sharin’ some quirky stuff I’ve stumbled on about these veggies. When you’re ponderin’ “Globe and Jerusalem are types of what,” these lil’ nuggets might just stick with ya.

• Jerusalem artichokes ain’t just called sunchokes for kicks—they really come from a sunflower family. Them yellow blooms in the garden? Total giveaway.
• Globe artichokes, if left alone, turn into stunnin’ purple flowers. I let one go once just to see, and dang, it was a showstopper.
• Both can be ornamental. Plant ‘em for food, sure, but they also pretty up your yard like nobody’s business.

Ain’t that wild? These artichokes got layers—pun intended again, ha!

Why You Should Give ‘Em a Try

So, we’ve answered the big question: “Globe and Jerusalem are types of what?” They’re artichokes, plain and simple, but oh-so-different in every way. From their looks to their flavors to how they grow, they’re like distant cousins who somehow ended up with the same last name. I’ve grown to love ‘em both over the years, whether I’m steamin’ up a Globe for a fancy dinner or roasty-toasty some Jerusalem tubers for a cozy night in.

If you ain’t tried these yet, I’m tellin’ ya, hit up your local market or plant a few in your backyard. They’re a bit of work sometimes, sure, but the payoff is worth it. Got a fave way to cook ‘em? Or a total kitchen disaster story like mine? Drop a comment—I’m all ears! Let’s keep this veggie convo goin’ and maybe inspire each other to try somethin’ new. Catch ya later, and happy eatin’!