Helianthus strumosus. With a taste similar to Jerusalem artichokes, the young sprouts of this tuberous perennial can be cooked as a vegetable. Bright yellow flowers that are attractive to bees and butterflies are produced from July to September. Harvest the tubers in autumn, leaving a few in the ground for next year's crop. The mature tubers can be cooked au gratin, mashed or in soups. Sun or part shade, dry to slightly moist soils. Foliage height to 2 metres Priced for 5 Tubers.