This variety is late-ripening. White tuber with good flavor. 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. White Fuseau is well-suited to sandy soils.