Jerusalem artichokes are tall native sunflowers with edible tubers. Plants that reach 7 to 8 feet tall are topped with yellow daisies with 10 to 20 petals and a yellow disc in late summer to fall. It has large ovate leaves with three prominent veins. The knobby tubers can be dug up during autumn. The tubers are very high in inulin, which converts to fructose in the fall. They can be peeled and eaten raw, and have a crunchy, sweet taste. They can also be cubed and added to soup. They are sometimes marketed as "sunchokes" because the common name is misleading. It is believed it may be a misunderstanding of the Italian name for sunflower: girasole.