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Sorry to double-post, couldn't figure out the best place for this.
A couple dozen already-sprouted roots, could be divided for even more.
If you have an area that can be dug up (to harvest), sunchokes are edilbe and come back every year (so can also be 'hard to get rid of' because you can never seem to harvest them all... but for the right location, that could be a benefit!)
Near 4th & Commercial.
Some knowledge about Sunchokes:
Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chili oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
The crop yields are high, typically 16–20 tonnes/ha for tubers, and 18–28 tonnes/ha green weight for foliage.
Nutritional value per 100 g (3.5 oz)
Energy 73 kcal (310 kJ)
Carbohydrates 17.44 g
- Sugars 9.6 g
- Dietary fiber 1.6 g
Fat 0.01 g
Protein 2.0 g
Vitamin A equiv. 1 μg (0%)
Thiamine (vit. B1) 0.2 mg (17%)
Riboflavin (vit. B2) 0.06 mg (5%)
Niacin (vit. B3) 1.3 mg (9%)
Vitamin B6 0.077 mg (6%)
Folate (vit. B9) 13 μg (3%)
Vitamin C 4.0 mg (5%)
Calcium 14 mg (1%)
Iron 3.4 mg (26%)
Magnesium 17 mg (5%)
Phosphorus 78 mg (11%)
Potassium 429 mg (9%)
Zinc 0.12 mg (1%)
They are hard to control, but that is rarely a bad thing for edible plants. Do, however, plant them on the edge of your garden.