Jerusalem artichokes don't keep like onions or garlic once lifted — here's the UK grower's approach to getting the most out of a harvest without losing tubers to shrivelling.
Last updated 12 July 2026
New to the crop? Our full guide to growing Jerusalem artichokes in the UK covers planting, containment and harvesting alongside the storage advice below.
Jerusalem artichokes are one of the easiest UK crops to grow, but they're also one of the trickiest to store once lifted. Unlike alliums, which cure and keep for months, a Jerusalem artichoke tuber has thin, papery skin with no real cure stage — leave it out of the ground for more than a week or two and it shrivels fast. Here's how UK growers actually handle the harvest.
Why Curing Doesn't Work for This Crop
With garlic and onions, curing in a warm, airy spot for a few weeks toughens the outer skin and dramatically extends storage life — our guide to growing and curing garlic covers that process in full. Jerusalem artichokes don't have an equivalent protective skin to harden off, so the same technique simply doesn't apply. Trying to cure them the way you would garlic just accelerates moisture loss.
The UK Grower's Approach: Leave Them in the Ground
The tubers are fully frost-hardy, so the standard and most reliable storage method is no method at all — leave the crop where it grew and lift only what you need, a few tubers at a time, through the winter months. This also means you get better flavour, since a spell of frost converts some of the stored inulin into sugars and sweetens the tubers noticeably compared with an autumn-lifted batch.
If You Do Need to Lift a Batch
Sometimes in-ground storage isn't practical — hard-frozen or waterlogged soil can make winter digging difficult, or you may want to clear a bed for another crop. In that case:
- Lift tubers without washing them first; soil left on the skin slows moisture loss.
- Pack loosely in a box of slightly damp sand or compost, similar to how root vegetables like carrots are traditionally clamped.
- Store in a cool, dark shed or garage, ideally just above freezing, and use within three to four weeks.
- Check every week or so and remove any tubers that have started to soften or mould, before they spread to the rest of the batch.
A Note on Regrowth
Whichever storage method you use, remember that any tuber missed during lifting will resprout the following spring. If you're clearing a bed entirely, dig it over thoroughly and keep watch for stray shoots — the full guide to growing Jerusalem artichokes in the UK covers containment in more detail if the crop is spreading further than you'd like.
Plan Your Entire Growing Season
Month-by-month sowing schedules, crop guides for every UK vegetable, companion planting charts, and harvest trackers — all calibrated for UK conditions.
Get the UK Garden Planner →Frequently Asked Questions
Can you cure Jerusalem artichokes like garlic or onions?
No. Jerusalem artichokes have thin, papery skin with no protective layer to toughen through curing, so the technique that works for alliums doesn't extend their storage life. They dry out and shrivel regardless.
What is the best way to store Jerusalem artichokes?
Leave them in the ground and lift only what you need through winter — they're fully frost-hardy and actually taste better after a frost. This avoids the shrivelling that happens quickly once tubers are out of the soil.
How long do lifted Jerusalem artichokes keep?
Out of the ground and unwashed in a box of damp sand in a cool shed, they typically keep for three to four weeks. At room temperature, they can shrivel within a week or two.
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