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земляная груша

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Как пишется слово?

Если вы хотите узнать, как правильно пишется какое-либо слово , необходимо определить какой частью речи оно является. Далее найти правило русского языка, которое определяет правописание необходимого слова. С этим мы сейчас вам поможем.

Правильно писать:
«ЗЕМЛЯНОЙ»

Каким правилом проверить

Одна и две буквы н в суффиксах прилагательных

Правило звучит так:
Две буквы н пишутся:
1) в прилагательных, образованных при помощи суффикса -н- от существительных с основой на -н;
2) в прилагательных, образованных от существительных при помощи суффиксов -онн-, -енн-.

Исключения из правила

ветреный.

НЕВЕРНО!
«ЗЕМЛЯННОЙ»

«ЗЕМЛЯНОЙ» в контексте

Их нужно до первых заморозков оставить на ветках или хранить в холодном земляном погребе, где к ним будет обеспечен свободный доступ воздуха.

Главная работа не асфальтирование, или, как здесь говорят, сооружение покрытия, а устройство земляного полотна.

Как ни странно, в те времена земляная груша была известна среди небольшого круга людей, занимающихся врачеванием, как исключительно целебный продукт.

Jerusalem artichoke
Stem with flowers
Jerusalem artichokes
Conservation status
Least Concern (IUCN 3.1)
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Asterids
Order:	Asterales
Family:	Asteraceae
Genus:	Helianthus
Species:	H. tuberosus
Binomial name
Helianthus tuberosus L.
Synonyms[1]
Helianthus esculentus Warsz. Helianthus serotinus Tausch Helianthus tomentosus Michx. Helianthus tuberosus var. subcanescens A.Gray

The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower,^[2] topinambur,^[2] or earth apple, is a species of sunflower native to central North America.^[3][4] It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.^[5]

Description[edit]

Helianthus tuberosus is a herbaceous perennial plant growing to 1.5–3 m (4 ft 11 in – 9 ft 10 in) tall with opposite leaves on the lower part of the stem but alternate towards the top.^[6] The leaves have a rough, hairy texture. Larger leaves on the lower stem are broad ovoid-acute and can be up to 30 cm (12 in) long. Leaves higher on the stem are smaller and narrower.^[7]

The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2–4 in) in diameter, with 10–20 ray florets and 60 or more small disc florets. The flowers are briefly fragrant, giving off a light, vanilla-chocolate perfume.^[7]

The tubers are often elongated and uneven, typically 7.5–10 cm (3–3+7⁄8 in) long and 3–5 cm (1–2 in) thick, and vaguely resembling a ginger root in appearance, with a crisp and crunchy texture when raw. They vary in color from pale brown to white, red, or purple.^[5][8]

Food use[edit]

The tubers can be eaten raw, cooked, or pickled.^[9]

Before the arrival of Europeans, indigenous peoples cultivated H. tuberosus as a food source. The tubers persist for years after being planted, so the species expanded its range from central North America to the eastern and western regions.^{[citation needed]} Early European colonists learned of this and sent tubers back to Europe, where they became a popular crop and naturalized there. It later gradually fell into obscurity in North America, but attempts to market it commercially were successful in the late 1900s and early 2000s.^[7][10]

The tuber contains about 2% protein, no oil, and little starch. It is rich in the carbohydrate inulin (8 to 13%^[11]), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time convert their inulin into its component, fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times as sweet as sucrose.^[10]

It has also been reported as a folk remedy for diabetes:^[10] since inulin is not assimilated in the intestine, it doesn’t cause a glycemic spike as potatoes would. Temperature variances have been shown to affect the amount of inulin the Jerusalem artichoke can produce. It makes less inulin in a colder region than when it is in a warmer region.^[12]

Etymology[edit]

Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke,^[13][14] though the two are distantly related as members of the daisy family. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its familial relationship to the garden sunflower (both plants are members of the genus Helianthus). Over time, the name girasole (pronounced closer to [dʒiraˈsuːlə] in southern Italian dialects) was corrupted to Jerusalem.^[15][16][17] An alternative explanation for the name is that the Puritans, when they came to the New World, named the plant with regard to the «New Jerusalem» they believed they were creating in the wilderness.^[10] Various other names have been applied to the plant, such as the French or Canada potato, topinambour, and lambchoke. Sunchoke, a name by which it is still known today, was invented in the 1960s by Frieda Caplan, a produce wholesaler trying to revive the plant’s appeal.^[10]

The artichoke part of the Jerusalem artichoke’s name comes from the taste of its edible tuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to France, noting its taste was similar to that of an artichoke.^[18][19]

The name topinambur, in one account, dates from 1615, when a member of the Brazilian coastal tribe called the Tupinambá visited the Vatican at the same time that a sample of the tuber from Canada was on display there, presented as a critical food source that helped French Canadian settlers survive the winter. The New World connection resulted in the name topinambur being applied to the tuber, the word now used in French, German, Italian, Polish, Romanian, Russian, and Spanish.^[20][21]

History[edit]

Jerusalem artichokes were first cultivated by the Indigenous peoples of the Americas—this extensive cultivation obscures the exact native range of the species.^[4] The French explorer Samuel de Champlain discovered that the native people of Nauset Harbor in Massachusetts had cultivated roots that tasted like artichoke. The following year, Champlain returned to the same area to discover that the roots had a flavor similar to chard^[22] and was responsible for bringing the plant back to France. Sometime later, Petrus Hondius, a Dutch botanist, planted a shriveled Jerusalem artichoke tuber in his garden at Terneuzen and was surprised to see the plant proliferate.^[22] Jerusalem artichokes are so well-suited for the European climate and soil that the plant multiplies quickly. By the mid-1600s, the Jerusalem artichoke had become a very common vegetable for human consumption in Europe and the Americas and was also used for livestock feed in Europe and colonial America.^[10] The French were particularly fond of the vegetable, which reached its peak popularity at the turn of the 19th century.^[10] The Jerusalem artichoke was titled ‘best soup vegetable’ in the 2002 Nice Festival for the Heritage of French Cuisine.

The French explorer and Acadia’s first historian, Marc Lescarbot, described Jerusalem artichokes as being «as big as turnips or truffles,» suitable for eating and taste «like chards, but more pleasant.» In 1629, English herbalist and botanist, John Parkinson, wrote that the widely grown Jerusalem artichoke had become very common and cheap in London, so much so «that even the most vulgar begin to despise them.» In contrast, when Jerusalem artichokes first arrived in England, the tubers were «dainties for the Queen.» ^[22]

Lewis and Clark ate the tubers, prepared by an indigenous woman, in modern-day North Dakota.^[23]

They have also been called the «Canadian truffle.» ^[24]

Invasive potential[edit]

Biological characteristics[edit]

Due to its rapid growth and its ability to reproduce from buried rhizomes and tubers, the uncontrolled spread of the Jerusalem artichoke is facilitated.^[25] The vegetative propagules can be transported via rivers and water streams and begin a new population on riverbanks.^[26] Dispersal by animal is also possible, as animals feed on tubers and rhizomes and excrete the propagules in new areas.^[27] With humans’ cultivation, there is also a risk of unintended escape of the Jerusalem artichoke into the wild.^[28] The reproduction of Jerusalem artichoke through seeds is also possible. Its relatively long flower period enables the plant to increase its reproductive potential.^[29]

Origins and distribution[edit]

Once originated in North America ^[30] the Jerusalem artichoke can now be found in several countries in North and South America, Europe, Asia, and Australia.^[31] In Central Europe it is one of the most expanding invasive plant species.^[32] It can grow in many geo-climatic regions and different types of soils.^[33] However, Jerusalem artichoke prefers moist habitats ^[33] and seems to be less tolerant of dry conditions.^[34]

Suppression of native plant species[edit]

Because of its ecological and biological attributes, the Jerusalem artichoke is highly competitive with other plant species.^[35] For instance, the carbohydrates in the tubers serve as an energy source for rapid growth in spring .^[33] The plant expands rapidly and creates shading, which has a suppressing effect on neighbouring plants.^[36] Therefore, the risk of outcompeting and repressing the growth of native plants is increased.

Cultivation and use[edit]

Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), the Jerusalem artichoke tubers store their carbohydrate as inulin (not to be confused with insulin) rather than as starch. So, Jerusalem artichoke tubers are an important source of inulin used as a dietary fiber in food manufacturing.^[37]

Jerusalem artichoke can propagate with seeds and tubers but the use of tubers leads to higher yields.^[38] For the plantation of Jerusalem artichoke the tubers are cut into pieces with three to five buds^[39] that are placed in 5–10 cm depth in the soil.^[40][41][42] Jerusalem artichoke have low nutrient requirements and need less nitrogen than other energy crops.^[43] The competitiveness against weeds is high which makes the weed control easier but also makes it harder to grow a new culture after Jerusalem artichoke since usually small pieces of tubers remain in the ground after harvest.^[44] Reasons for the high competitiveness could be the allelopathic effects,^[45] the high plant size^[46] and the rapid growth rate^[47] of Jerusalem artichoke.

Crop yields are high, typically 16–20 tonnes per hectare (7–9 short ton/acre) for tubers, and 18–28 tonnes per hectare (8–12 short ton/acre) green weight for foliage. Tubers remaining in the ground lie dormant over winter and can handle temperatures as low as −30 °C (−22 °F).^[48] Jerusalem artichoke also has potential for production of ethanol fuel, using inulin-adapted strains of yeast for fermentation.^[5]

The tubers are used for cooking and baking in the same ways as potatoes,^[49] but unlike the potato, they can also be eaten raw.^[48] They have a similar consistency and, in their raw form, have a similar texture but a sweeter, nuttier flavor. When raw and sliced thinly, they are fit for a salad. Their inulin form of carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. The inulin cannot be broken down by the human digestive system^[50] but bacteria metabolize it in the colon. This can cause flatulence and, in some cases, gastric pain. John Gerard’s Herbal, printed in 1621, quotes the English botanist John Goodyer on Jerusalem artichokes:^[51]

which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men.

Jerusalem artichokes have 650 mg potassium per 1 cup (150 g) serving. They are also high in iron and contain 10–12% of the USRDA of fiber, niacin, thiamine, phosphorus, and copper.^[52]

Use as forage[edit]

In former times, the Jerusalem Artichoke was used as forage for domesticated cattle, horses, and pigs.^[53] The Jerusalem Artichoke has valuable nutrient contents and various bioactive compounds,^[54] therefore, the Jerusalem Artichokes are used today as animal feed sources or for the animal health of several species. Pigs, for example, can eat the tuber directly from the ground or the green plant biomass (stalks and leaves) from the pasture ^[55] or the dried Jerusalem Artichoke.^[56] The washed Jerusalem Artichoke tubers can be fed to the most animals. Silage can be produced from the harvested stalks and leaves.^[57] The silage has high nutrient values and satisfactory digestion performance for ruminants. The high inulin content positively affects the rumen metabolism and microflora.^[54][58] Cutting the tops to produce silage greatly reduces the harvest of the tubers. There are also many other Jerusalem Artichoke products on the market, like supplementary feed for horses, dogs, and small animals.^[59]

Jerusalem-artichokes, raw

Nutritional value per 100 g (3.5 oz)
Energy	304 kJ (73 kcal)
Carbohydrates	17.44 g
Sugars	9.6 g
Dietary fiber	1.6 g
Fat	0.01 g
Protein	2 g
Vitamins	Quantity %DV†
Thiamine (B1)	17% 0.2 mg
Riboflavin (B2)	5% 0.06 mg
Niacin (B3)	9% 1.3 mg
Pantothenic acid (B5)	8% 0.397 mg
Vitamin B6	6% 0.077 mg
Folate (B9)	3% 13 μg
Vitamin C	5% 4 mg
Minerals	Quantity %DV†
Calcium	1% 14 mg
Iron	26% 3.4 mg
Magnesium	5% 17 mg
Phosphorus	11% 78 mg
Potassium	9% 429 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

Fermented products[edit]

In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called Topinambur, the German word for Jerusalem artichoke.^[60] By the end of the 19th century, Jerusalem artichokes were being used in Baden to make a spirit called «Topinambur-Branntwein» (Jerusalem artichoke brandy), «Topinambur» (Jerusalem artichoke), «Topi,»»Erdäpfler,»»Rossler,» or «Borbel.» Topinambur produced in the European Union and Switzerland must be made exclusively from Jerusalem artichokes, contain at least 38% alcohol by volume, and may not contain added alcohol or flavorings.^[61][62] Caramel color is the only permitted additive.^[61][62]

Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavor. An intense, pleasing, earthy note characterizes it. The tubers are washed and dried in an oven before being fermented and distilled. It can be further refined to make «Red Rossler» by adding the roots of the common tormentil, giving it a bitter and astringent taste and a red color. Red Rossler contains other ingredients such as currants, producing a schnapps with about 50% alcohol used as digestif and as a remedy for diarrhea or abdominal pain.

US marketing scheme[edit]

In the 1980s, the Jerusalem artichoke also gained some notoriety when its seeds were planted by Midwestern US farmers at the prodding of an agricultural attempt to save the family farm. This effort aimed to teach independent farmers to raise their own food, feed, and fuel. Little market existed for the tuber in that part of the US then, but contacts were made with sugar producers, oil and gas companies, and the fresh food market for markets to be developed. Fructose had not yet been established as a mainstay, nor was ethanol used as a main fuel additive as it is today. The only real profit in this effort was realized by a few first-year growers (who sold some of their seed to other farmers individually as well as with the help of the company attempting this venture). As a result, many of the farmers who had planted large quantities of the crop lost money.^[63][64]

Diseases and pests[edit]

Stem rot disease is caused by the fungus Sclerotium rolfsii, which is one of the most important pathogens causing tuber and stem rot and up to 60% loss in Jerusalem artichoke yield.^[65] Growing resistant varieties is an important method of controlling S. rolfsii. ^[66][67]

Main diseases and pests that infest Jerusalem artichoke ^[68]

Diseases of Jerusalem artichoke
Stem rot (Sclerotium rolfsii)
White mold (Sclerotinia sclerotiorum)
Sclerotinia blight (Sclerotinia minor)
Powdery mildew (Erysiphe cichoracearum)
Rust (Puccinia helianthi)
Alternaria blight (Alternaria helianthi)
Pseudomonas syringe pv. tagetis
Pests of Jerusalem artichoke
Tobacco cutworm (Spodoptera litura)
Banded sunflower moth (Cochylis hospes)

References[edit]

External links[edit]

• Helianthus tuberosus – Plants for a Future database
• Jerusalem artichoke – Ohio Perennial & Biennial Weed Guide
• NutritionData, Complete nutritional info.
• Purdue University Alternative Field Crops Manual: Jerusalem Artichoke

Jerusalem artichoke
Stem with flowers
Jerusalem artichokes
Conservation status
Least Concern (IUCN 3.1)
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Asterids
Order:	Asterales
Family:	Asteraceae
Genus:	Helianthus
Species:	H. tuberosus
Binomial name
Helianthus tuberosus L.
Synonyms[1]
Helianthus esculentus Warsz. Helianthus serotinus Tausch Helianthus tomentosus Michx. Helianthus tuberosus var. subcanescens A.Gray

The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower,^[2] topinambur,^[2] or earth apple, is a species of sunflower native to central North America.^[3][4] It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.^[5]

Description[edit]

Helianthus tuberosus is a herbaceous perennial plant growing to 1.5–3 m (4 ft 11 in – 9 ft 10 in) tall with opposite leaves on the lower part of the stem but alternate towards the top.^[6] The leaves have a rough, hairy texture. Larger leaves on the lower stem are broad ovoid-acute and can be up to 30 cm (12 in) long. Leaves higher on the stem are smaller and narrower.^[7]

The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2–4 in) in diameter, with 10–20 ray florets and 60 or more small disc florets. The flowers are briefly fragrant, giving off a light, vanilla-chocolate perfume.^[7]

The tubers are often elongated and uneven, typically 7.5–10 cm (3–3+7⁄8 in) long and 3–5 cm (1–2 in) thick, and vaguely resembling a ginger root in appearance, with a crisp and crunchy texture when raw. They vary in color from pale brown to white, red, or purple.^[5][8]

Food use[edit]

The tubers can be eaten raw, cooked, or pickled.^[9]

Before the arrival of Europeans, indigenous peoples cultivated H. tuberosus as a food source. The tubers persist for years after being planted, so the species expanded its range from central North America to the eastern and western regions.^{[citation needed]} Early European colonists learned of this and sent tubers back to Europe, where they became a popular crop and naturalized there. It later gradually fell into obscurity in North America, but attempts to market it commercially were successful in the late 1900s and early 2000s.^[7][10]

The tuber contains about 2% protein, no oil, and little starch. It is rich in the carbohydrate inulin (8 to 13%^[11]), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time convert their inulin into its component, fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times as sweet as sucrose.^[10]

It has also been reported as a folk remedy for diabetes:^[10] since inulin is not assimilated in the intestine, it doesn’t cause a glycemic spike as potatoes would. Temperature variances have been shown to affect the amount of inulin the Jerusalem artichoke can produce. It makes less inulin in a colder region than when it is in a warmer region.^[12]

Etymology[edit]

Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke,^[13][14] though the two are distantly related as members of the daisy family. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its familial relationship to the garden sunflower (both plants are members of the genus Helianthus). Over time, the name girasole (pronounced closer to [dʒiraˈsuːlə] in southern Italian dialects) was corrupted to Jerusalem.^[15][16][17] An alternative explanation for the name is that the Puritans, when they came to the New World, named the plant with regard to the «New Jerusalem» they believed they were creating in the wilderness.^[10] Various other names have been applied to the plant, such as the French or Canada potato, topinambour, and lambchoke. Sunchoke, a name by which it is still known today, was invented in the 1960s by Frieda Caplan, a produce wholesaler trying to revive the plant’s appeal.^[10]

The artichoke part of the Jerusalem artichoke’s name comes from the taste of its edible tuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to France, noting its taste was similar to that of an artichoke.^[18][19]

The name topinambur, in one account, dates from 1615, when a member of the Brazilian coastal tribe called the Tupinambá visited the Vatican at the same time that a sample of the tuber from Canada was on display there, presented as a critical food source that helped French Canadian settlers survive the winter. The New World connection resulted in the name topinambur being applied to the tuber, the word now used in French, German, Italian, Polish, Romanian, Russian, and Spanish.^[20][21]

History[edit]

Jerusalem artichokes were first cultivated by the Indigenous peoples of the Americas—this extensive cultivation obscures the exact native range of the species.^[4] The French explorer Samuel de Champlain discovered that the native people of Nauset Harbor in Massachusetts had cultivated roots that tasted like artichoke. The following year, Champlain returned to the same area to discover that the roots had a flavor similar to chard^[22] and was responsible for bringing the plant back to France. Sometime later, Petrus Hondius, a Dutch botanist, planted a shriveled Jerusalem artichoke tuber in his garden at Terneuzen and was surprised to see the plant proliferate.^[22] Jerusalem artichokes are so well-suited for the European climate and soil that the plant multiplies quickly. By the mid-1600s, the Jerusalem artichoke had become a very common vegetable for human consumption in Europe and the Americas and was also used for livestock feed in Europe and colonial America.^[10] The French were particularly fond of the vegetable, which reached its peak popularity at the turn of the 19th century.^[10] The Jerusalem artichoke was titled ‘best soup vegetable’ in the 2002 Nice Festival for the Heritage of French Cuisine.

The French explorer and Acadia’s first historian, Marc Lescarbot, described Jerusalem artichokes as being «as big as turnips or truffles,» suitable for eating and taste «like chards, but more pleasant.» In 1629, English herbalist and botanist, John Parkinson, wrote that the widely grown Jerusalem artichoke had become very common and cheap in London, so much so «that even the most vulgar begin to despise them.» In contrast, when Jerusalem artichokes first arrived in England, the tubers were «dainties for the Queen.» ^[22]

Lewis and Clark ate the tubers, prepared by an indigenous woman, in modern-day North Dakota.^[23]

They have also been called the «Canadian truffle.» ^[24]

Invasive potential[edit]

Biological characteristics[edit]

Due to its rapid growth and its ability to reproduce from buried rhizomes and tubers, the uncontrolled spread of the Jerusalem artichoke is facilitated.^[25] The vegetative propagules can be transported via rivers and water streams and begin a new population on riverbanks.^[26] Dispersal by animal is also possible, as animals feed on tubers and rhizomes and excrete the propagules in new areas.^[27] With humans’ cultivation, there is also a risk of unintended escape of the Jerusalem artichoke into the wild.^[28] The reproduction of Jerusalem artichoke through seeds is also possible. Its relatively long flower period enables the plant to increase its reproductive potential.^[29]

Origins and distribution[edit]

Once originated in North America ^[30] the Jerusalem artichoke can now be found in several countries in North and South America, Europe, Asia, and Australia.^[31] In Central Europe it is one of the most expanding invasive plant species.^[32] It can grow in many geo-climatic regions and different types of soils.^[33] However, Jerusalem artichoke prefers moist habitats ^[33] and seems to be less tolerant of dry conditions.^[34]

Suppression of native plant species[edit]

Because of its ecological and biological attributes, the Jerusalem artichoke is highly competitive with other plant species.^[35] For instance, the carbohydrates in the tubers serve as an energy source for rapid growth in spring .^[33] The plant expands rapidly and creates shading, which has a suppressing effect on neighbouring plants.^[36] Therefore, the risk of outcompeting and repressing the growth of native plants is increased.

Cultivation and use[edit]

Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), the Jerusalem artichoke tubers store their carbohydrate as inulin (not to be confused with insulin) rather than as starch. So, Jerusalem artichoke tubers are an important source of inulin used as a dietary fiber in food manufacturing.^[37]

Jerusalem artichoke can propagate with seeds and tubers but the use of tubers leads to higher yields.^[38] For the plantation of Jerusalem artichoke the tubers are cut into pieces with three to five buds^[39] that are placed in 5–10 cm depth in the soil.^[40][41][42] Jerusalem artichoke have low nutrient requirements and need less nitrogen than other energy crops.^[43] The competitiveness against weeds is high which makes the weed control easier but also makes it harder to grow a new culture after Jerusalem artichoke since usually small pieces of tubers remain in the ground after harvest.^[44] Reasons for the high competitiveness could be the allelopathic effects,^[45] the high plant size^[46] and the rapid growth rate^[47] of Jerusalem artichoke.

Crop yields are high, typically 16–20 tonnes per hectare (7–9 short ton/acre) for tubers, and 18–28 tonnes per hectare (8–12 short ton/acre) green weight for foliage. Tubers remaining in the ground lie dormant over winter and can handle temperatures as low as −30 °C (−22 °F).^[48] Jerusalem artichoke also has potential for production of ethanol fuel, using inulin-adapted strains of yeast for fermentation.^[5]

The tubers are used for cooking and baking in the same ways as potatoes,^[49] but unlike the potato, they can also be eaten raw.^[48] They have a similar consistency and, in their raw form, have a similar texture but a sweeter, nuttier flavor. When raw and sliced thinly, they are fit for a salad. Their inulin form of carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed. The inulin cannot be broken down by the human digestive system^[50] but bacteria metabolize it in the colon. This can cause flatulence and, in some cases, gastric pain. John Gerard’s Herbal, printed in 1621, quotes the English botanist John Goodyer on Jerusalem artichokes:^[51]

which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men.

Jerusalem artichokes have 650 mg potassium per 1 cup (150 g) serving. They are also high in iron and contain 10–12% of the USRDA of fiber, niacin, thiamine, phosphorus, and copper.^[52]

Use as forage[edit]

In former times, the Jerusalem Artichoke was used as forage for domesticated cattle, horses, and pigs.^[53] The Jerusalem Artichoke has valuable nutrient contents and various bioactive compounds,^[54] therefore, the Jerusalem Artichokes are used today as animal feed sources or for the animal health of several species. Pigs, for example, can eat the tuber directly from the ground or the green plant biomass (stalks and leaves) from the pasture ^[55] or the dried Jerusalem Artichoke.^[56] The washed Jerusalem Artichoke tubers can be fed to the most animals. Silage can be produced from the harvested stalks and leaves.^[57] The silage has high nutrient values and satisfactory digestion performance for ruminants. The high inulin content positively affects the rumen metabolism and microflora.^[54][58] Cutting the tops to produce silage greatly reduces the harvest of the tubers. There are also many other Jerusalem Artichoke products on the market, like supplementary feed for horses, dogs, and small animals.^[59]

Jerusalem-artichokes, raw

Nutritional value per 100 g (3.5 oz)
Energy	304 kJ (73 kcal)
Carbohydrates	17.44 g
Sugars	9.6 g
Dietary fiber	1.6 g
Fat	0.01 g
Protein	2 g
Vitamins	Quantity %DV†
Thiamine (B1)	17% 0.2 mg
Riboflavin (B2)	5% 0.06 mg
Niacin (B3)	9% 1.3 mg
Pantothenic acid (B5)	8% 0.397 mg
Vitamin B6	6% 0.077 mg
Folate (B9)	3% 13 μg
Vitamin C	5% 4 mg
Minerals	Quantity %DV†
Calcium	1% 14 mg
Iron	26% 3.4 mg
Magnesium	5% 17 mg
Phosphorus	11% 78 mg
Potassium	9% 429 mg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

Fermented products[edit]

In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called Topinambur, the German word for Jerusalem artichoke.^[60] By the end of the 19th century, Jerusalem artichokes were being used in Baden to make a spirit called «Topinambur-Branntwein» (Jerusalem artichoke brandy), «Topinambur» (Jerusalem artichoke), «Topi,»»Erdäpfler,»»Rossler,» or «Borbel.» Topinambur produced in the European Union and Switzerland must be made exclusively from Jerusalem artichokes, contain at least 38% alcohol by volume, and may not contain added alcohol or flavorings.^[61][62] Caramel color is the only permitted additive.^[61][62]

Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavor. An intense, pleasing, earthy note characterizes it. The tubers are washed and dried in an oven before being fermented and distilled. It can be further refined to make «Red Rossler» by adding the roots of the common tormentil, giving it a bitter and astringent taste and a red color. Red Rossler contains other ingredients such as currants, producing a schnapps with about 50% alcohol used as digestif and as a remedy for diarrhea or abdominal pain.

US marketing scheme[edit]

In the 1980s, the Jerusalem artichoke also gained some notoriety when its seeds were planted by Midwestern US farmers at the prodding of an agricultural attempt to save the family farm. This effort aimed to teach independent farmers to raise their own food, feed, and fuel. Little market existed for the tuber in that part of the US then, but contacts were made with sugar producers, oil and gas companies, and the fresh food market for markets to be developed. Fructose had not yet been established as a mainstay, nor was ethanol used as a main fuel additive as it is today. The only real profit in this effort was realized by a few first-year growers (who sold some of their seed to other farmers individually as well as with the help of the company attempting this venture). As a result, many of the farmers who had planted large quantities of the crop lost money.^[63][64]

Diseases and pests[edit]

Stem rot disease is caused by the fungus Sclerotium rolfsii, which is one of the most important pathogens causing tuber and stem rot and up to 60% loss in Jerusalem artichoke yield.^[65] Growing resistant varieties is an important method of controlling S. rolfsii. ^[66][67]

Main diseases and pests that infest Jerusalem artichoke ^[68]

Diseases of Jerusalem artichoke
Stem rot (Sclerotium rolfsii)
White mold (Sclerotinia sclerotiorum)
Sclerotinia blight (Sclerotinia minor)
Powdery mildew (Erysiphe cichoracearum)
Rust (Puccinia helianthi)
Alternaria blight (Alternaria helianthi)
Pseudomonas syringe pv. tagetis
Pests of Jerusalem artichoke
Tobacco cutworm (Spodoptera litura)
Banded sunflower moth (Cochylis hospes)

References[edit]

External links[edit]

• Helianthus tuberosus – Plants for a Future database
• Jerusalem artichoke – Ohio Perennial & Biennial Weed Guide
• NutritionData, Complete nutritional info.
• Purdue University Alternative Field Crops Manual: Jerusalem Artichoke

Русский[править]

Морфологические и синтаксические свойства[править]

падеж	ед. ч.	мн. ч.
Им.	топина́мбу́р	топина́мбу́ры
Р.	топина́мбу́ра	топина́мбу́ров
Д.	топина́мбу́ру	топина́мбу́рам
В.	топина́мбу́р	топина́мбу́ры
Тв.	топина́мбу́ром	топина́мбу́рами
Пр.	топина́мбу́ре	топина́мбу́рах

то—пи—на́м—бу́р

Существительное, неодушевлённое, мужской род, 2-е склонение (тип склонения 1a по классификации А. А. Зализняка).

Корень: -топинамбур-.

Произношение[править]

• МФА: ед. ч. [təpʲɪˈnambʊr], мн. ч. [ɨ]

• МФА: ед. ч. [təpʲɪnɐmˈbur], мн. ч. [ɨ]

Семантические свойства[править]

Значение[править]

1. ботан. многолетнее травянистое клубненосное растение рода Подсолнечник семейства Астровые (лат. Helianthus tuberosus) ◆ Отсутствует пример употребления (см. рекомендации).
2. разг. клубень топинамбура [1] ◆ Отсутствует пример употребления (см. рекомендации).

Синонимы[править]

1. земляная груша, подсолнечник клубненосный, клубненосный подсолнечник, иерусалимский артишок, солнечник, булва, волошская репа
2. ?

Антонимы[править]

1. —
2. —

Гиперонимы[править]

1. растение
2. корнеплод, клубень

Гипонимы[править]

1. —
2. —

Родственные слова[править]

Ближайшее родство

Этимология[править]

Происходит от ??
По имени племени Topinambu в Чили. Толковый словарь Ушакова, 1935–1940 г.

Фразеологизмы и устойчивые сочетания[править]

Перевод[править]

растение

Венгерскийhu: csicsóka Идоиio: topinamburo Испанскийes: aguaturma, tupinambo, cotufa Итальянскийit: topinambur (it) м. Латышскийlv: topinambūrs Немецкийde: Topinambur, Erdbirne Нидерландскийnl: aardpeer Польскийpl: bulwa, topinambur Украинскийuk: топінамбур м. Финскийfi: maa-artisokka, mukula-artisokka, juuri-artisokka Французскийfr: topinambour Шведскийsv: jordärtskocka Эсперантоиeo: tubera helianto, terpiro

клубень
Итальянскийit: topinambur (it) м.

Библиография[править]

1. Подбор слов
2. Значения слов
3. земляная груша

Энциклопедический словарь, 1998 г.

земляная груша

ЗЕМЛЯНАЯ ГРУША (топинамбур) многолетнее растение семейства сложноцветных, кормовая и овощная культура. Произрастает в Сев. Америке. Возделывают в Европе, Малой и Юго-Вост. Азии, Африке; в Нечерноземной зоне Российской Федерации и Прибалтике. Клубни (200-250 ц с 1 га) используют в пищу, на корм скоту, перерабатывают на спирт, фруктозу и т.д.; зеленую массу — на силос.

Большая Советская Энциклопедия

Земляная груша

многолетнее кормовое и техническое клубненосное растение; то же, что топинамбур .

Значение слова «земляной»

1. Относящийся к земле 1 (в 3 знач.), связанный с ней. Земляные работы.

4. Как составная часть некоторых ботанических и зоологических названий. Земляной орех. Земляная груша. Земляной заяц. Земляные черви.

Источник (печатная версия): Словарь русского языка: В 4-х т. / РАН, Ин-т лингвистич. исследований; Под ред. А. П. Евгеньевой. — 4-е изд., стер. — М.: Рус. яз.; Полиграфресурсы, 1999; (электронная версия): Фундаментальная электронная библиотека

Земляной, Андрей Борисович (р. 1964) — писатель-фантаст.

Земляной, Игорь Степанович (р. 1967) — советский и казахстанский хоккеист.

Земляной, Сергей Николаевич (р. 1949) — российский журналист.

ЗЕМЛЯНО’Й, а́я, о́е. 1. Прил. к земля 1 в 4 знач. Земляные работы. 2. Из земли. Земляная насыпь. Земляная плотина. 3. Составная часть сложных названий многих животных, растений, минералов и геологических явлений. Земляные блохи. Земляные черви. З. миндаль. З. орех. З. уголь. З. воск. Земляная пирамида. З. ледник.

Источник: «Толковый словарь русского языка» под редакцией Д. Н. Ушакова (1935-1940); (электронная версия): Фундаментальная электронная библиотека

земляно́й

1. связанный, соотносящийся по значению с существительным земля

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Земляные или земельные как правильно?

В русском языке употребляются оба прилагательных, но их значение разнится.

Правильно

Земельный — связанный, соотносящийся по значению с существительным земля, относящийся к землевладению и к земледелию. Наиболее часто прилагательное употребляется в юридическом языке.
Прилагательное корректно использовать в следующих терминах:

земельный налог	земельная община
земельный вопрос	земельный комитет
земельный кодекс	земельный отдел
земельное законодательство	земельный кадастр
земельные ресурсы	земельная собственность
земельный фонд	земельный собственник
земельные участки	земельные владения
земельные угодья	земельный спор
земельная площадь	земельный надел
земельная реформа	земельные проблемы

На сессии рассматривали земельный вопрос.
Земельный налог остался на прежнем уровне.
Земельная собственность перешла по наследству.

Земляной — относящийся к земле, связанный с ней, состоящий из земли, живущий или находящийся в земле. Это прилагательное употребляется для характеристики чего-либо, связанного с землей как с природным понятием (земляная смесь, насыпь, яма, земляные работы, укрепления, земляной холм, зверь и т.д.).
Земляные работы велись строго по плану.
Вдалеке виднелась непонятная земляная насыпь.
Земляные укрепления быстро размыло потоком воды.

Если вы нашли ошибку, пожалуйста, выделите фрагмент текста и нажмите левый Ctrl+Enter.

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ЗЕМЛЯНОЙ

земляной прил. 1) Соотносящийся по знач. с сущ.: земля (1*1,5), связанный с ним. 2) Свойственный земле (1*1,5), характерный для нее. 3) Состоящий, сделанный из земли (1*1). 4) Находящийся в земле (1*1).

земляной
earthen
земляные работы — earth-moving work sg.
земляной орех — ground-nut, peanut
земляная груша — Jerusalem artichoke
земляной червь — earth-worm

названием разум ѣ ются шишки кореньев разных трав, которыя вырывая употребляют в пищу. САР 1 III 63. Земляный ор ѣ х Американский .. Arachis. Сл. бот. 4.

2. Отн. к земле, земельному владению, обработке земли. А в агарод ѣ земленая работа вся отд ѣ лана. Псм П. I и Ек. 88. А аще бы с нея учинен платеж по ней и самой малой, чтоб лизше никто на ней даром не жил, то и одного и земляного платежа милионное собрание бы было. Псш. КСБ 105. Селить опред ѣ ляя им земляные участки, от двадцати до тридцати четвертей на семью. ПСЗ IX 894. Мы нижайшие .. в л ѣ сных и земляных дачах совершенный им ѣ ем недостаток. МЗК XIV 8.

3. Отн. к земле (7, 8). ◊З. частицы, части. Первыя начала или стихии составляющия существо т ѣ ла челов ѣ ческаго суть земляныя частицы соединенныя между собою н ѣ которым клейким существом. Физиол. с. XV. Раст ѣ ния не из одн ѣ х водяных состоят частей, но и земляных. Рдщв Влад. 158. Он есть камень твердой, бесполезной, составленной из частиц арсеникальных и земляных, сопротивляющихся д ѣ йствию огня. Сл. комм. I 189.

◨ 4. То же, что земной (1). Луна же убо 30 диаметров земляных разстоянием от земли. Кн. мир. 186.

◄5. То же, что земной (3). А инии суть землени́и, иже от земли восходят .. Инии паки суть морстии. Арифм. Магн. 282. Сия часть африка лежит к югу, окружена со вс ѣ х стран морями .. Токмо во египт ѣ со азиею путем земляным есть привязана. Геогр. 1710 83.

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Как правильно: земляные или земельные раскопки?

Администрация города Екатеринбурга в рамках проекта «Екатеринбург говорит правильно» обращается к вопросу о корректном выборе слова: земляные или земельные раскопки?

Чтобы найти ответ, необходимо обратиться к значениям слов. «Большой толковый словарь» С. А. Кузнецова указывает следующие значения слова «земля»:

1. Третья планета Солнечной системы, вращающаяся вокруг своей оси и вокруг Солнца, орбита которой находится между Венерой и Марсом.

2. Место жизни и деятельности людей.

3. Суша, земная твердь (в отличие от водного или воздушного пространства).

4. Верхний слой земной коры; почва, грунтю // Поверхность, плоскость, на которой мы стоим, по которой ходим; низ.

5. Рыхлое вещество темно-бурого цвета, входящее в состав земной коры.

6. Территория, находящаяся в чьем-либо владении, управлении, пользовании; обрабатываемая, используемая в сельскохозяйственных целях; почва.

7. Страна, государство; вообще какая-либо большая территория Земли.

8. В составе названий красок.

9. В Австрии, в Германии: крупная административно-территориальная единица.

В свою очередь прилагательное «земляной» имеет следующие толкования:

1. Связанный с землей (4-6 значение).

2. Сделанный из земли; состоящий из земли.

3. Живущий или находящийся в земле.

4. В составе ботанических и зоологических названий.

Слово «земельный» может употребляться также в нескольких значениях:

1. Связанный с землей (6 и 9 значение).

2. Относящийся к землевладению, к землепользованию.

Так, можно сделать вывод, что к слову «раскопки» по смыслу подходит только прилагательное «земляной»

Таким образом, правильно: сетевики занялись земляными раскопками.

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