Jerusalem artichoke on the rocks: what if we drank our forgotten vegetables?

The big comeback of forgotten vegetables

From obscurity to the healthy living trend

The term "forgotten vegetables" refers to heirloom varieties that agricultural industrialisation had gradually pushed off market shelves. Jerusalem artichokes, parsnips, black salsify, cardoons, and Chinese artichokes no longer met the yield, sizing, or shelf-life standards demanded by the modern market. Today, their resurgence is part of a broader trend: a quest for authenticity, a preference for local food, healthy eating, and agricultural biodiversity.

Why did they disappear?

There are several reasons for their decline. Some vegetables, such as rutabagas or Jerusalem artichokes, serve as painful reminders of the rationing periods during World War II. Others—deemed too hardy, oddly shaped, or tedious to peel —were cast aside in favour of vegetables considered "easier" to handle. Added to this is the gradual loss of traditional recipes, forgotten alongside the culinary know-how once passed down through families.

A comeback symbolising authenticity

Rediscovering them has become a cultural statement. In a world saturated with standardised products, cooking or consuming an heirloom vegetable is an act of distinction: it affirms a connection to the land, champions local agriculture, and embraces being different. Top chefs and mixologists alike are embracing them, drawn by their unique flavours and the "green" image they project. From root to shaker, forgotten vegetables embody a new way to combine health, taste, and sustainability.

Treasures hidden in our roots

Prebiotic fibres and the microbiome

Many forgotten vegetables contain inulin, a prebiotic fibre that is particularly beneficial for gut health. Jerusalem artichokes, black salsify, and Chinese artichokes (crosnes) promote the growth of beneficial gut bacteria. They facilitate digestion, boost immunity, and even help regulate blood sugar levels more gently.

Minerals and antioxidants

Parsnips, cardoons, and skirret stand out for being rich in potassium, magnesium, and calcium —minerals essential for proper muscle and heart function. Furthermore, vegetables like the cardoon are packed with powerful antioxidants that help combat oxidative stress and protect cells. Their nutritional density often exceeds that of more common vegetables, making them a perfect addition to a varied diet.

Moderate glycaemic index

Unlike some modern starchy foods, most forgotten vegetables have a low to moderate glycaemic index. They provide more stable energy, prevent sugar spikes, and enhance the feeling of fullness. Rich in fibre, they are valuable allies for those seeking healthy, satiating drinks—perfect for inclusion in everything from juices to smooth soups.

From root to glass

Detox juices and unique infusions

Long relegated to soups, forgotten vegetables are now finding their way into refreshing drinks. Jerusalem artichoke juice blended with apple, lemon, and a hint of ginger makes for a genuine detox drink, rich in fibre and vitamins. Cardoon, infused with citrus fruits and aromatic herbs, surprises the palate with its delicate freshness. As for the parsnip, it reveals a vegetal sweetness when paired with pear and brightened by a touch of acidity.

Creative mocktails

Mixology is also embracing these unconventional vegetables. A parsnip, pear, and lime mocktail —topped with sparkling water and scented with mint—offers a unique, velvety texture. Slightly crunchy crosnes (Chinese artichokes) can be used as an unexpected garnish. With their subtle artichoke flavour, Jerusalem artichokes provide a surprising base for non-alcoholic cocktails, perfect for amazing your guests.

Liquid soups and healthy broths

When served hot, soups become nourishing drinks in their own right. A parsnip and Jerusalem artichoke velouté, blended until very smooth and served in a cup, can take the place of afternoon tea. Antioxidant-rich cardoon detox broths can be enjoyed just like digestive herbal teas. These simple preparations turn a winter comfort food into a health-boosting asset.

Homemade ferments

For fans of "live" drinks, certain forgotten vegetables are perfect for fermentation. Inspired by Russian kvass, a beverage made from parsnips or black salsify develops slightly tangy notes and provides a natural dose of probiotics. While the process requires precision and hygiene, it opens the door to unique homemade drinks.

Why mixologists and chefs love them

A unique approach: flavours that intrigue and captivate

In a culinary world saturated with conventional recipes, forgotten vegetables offer a wealth of inspiration. Their distinctive flavours—artichoke-like notes in Jerusalem artichokes, an aniseed sweetness in parsnips, and a delicate bitterness in cardoons —allow chefs and mixologists to create innovative pairings. Whether used in juices, homemade syrups, or as garnishes, they deliver a memorable taste experience.

The Microbiota Trend

Digestive well-being has become a key selling point in modern nutrition. Drinks enriched with prebiotic fibres appeal to consumers who are conscious of their gut health. For non-alcoholic cocktail professionals, incorporating heritage vegetables—rich in inulin or antioxidants—meets a dual demand: unique flavour profiles and nutritional value.

Sustainability and Waste Reduction

Beyond creativity, these vegetables enhance the eco-friendly image of the establishments that use them. They often grow without chemical inputs, adapt to local soils, and support a zero-waste approach by using both the roots and the greens. At a time when environmental impact is a key factor in consumer choices, offering a mocktail made from forgotten vegetables combines sustainability, authenticity, and modernity.

How to Use Them Successfully

Choosing and Preparing Them: Practical Tips for Beginners

At the market, look for firm vegetables with no blemishes or soft spots. Jerusalem artichokes keep for a week in the fridge, whereas parsnips can be stored for longer in a dry place. Cardoon requires a bit more preparation (peeling and blanching), but its delicate flavour is worth the effort. Also, consider short supply chains: community-supported agriculture (CSA) groups, local market gardeners, or farms that prioritise biodiversity.

Pair them with familiar flavours: apples, citrus fruits, and mild spices.

To get used to their taste, combine them with familiar, comforting ingredients. Parsnips pair perfectly with apple and nutmeg; Jerusalem artichokes gain freshness when paired with lemon and ginger; and cardoon goes well with citrus fruits and aromatic herbs. These combinations create drinks that are balanced and approachable, even for the most hesitant palates.

3 quick recipes: a mocktail, a drinkable soup, and an infusion.

1. Parsnip, pear, and lime mocktail: blend a peeled parsnip with a ripe pear and a splash of lime juice, top up with sparkling water, and add a mint leaf.
2. Jerusalem artichoke and parsnip drinkable soup: cook equal parts parsnip and Jerusalem artichoke, blend with a light broth, and serve in a cup, like a plant-based latte.
3. Cardoon & Citrus Infusion: Steep thin strips of cardoon with orange wedges and a sprig of lemon thyme; serve well-chilled.

These three simple recipes offer an easy way to try forgotten vegetables and fully enjoy their health benefits.