Early-yielding variety (90 days) with white tubers. The tubers store well and can be eaten raw or cooked. Plant grows up to 6 feet tall. Like other sunchokes, it typically yields large numbers of volunteer plants since a garden or field contains so many tubers it is difficult to harvest them all. The raw tuber has a crisp texture like water chestnuts. When cooked, it is a soft, nutty-flavored alternative to potatoes. Unlike most starchy tubers, sunchokes store their carbohydrate in a form that is safe for diabetics to consume. Also known as Jerusalem Artichokes, sunchokes favor fertile sandy loams and well-drained river-bottom soils.