French explorer Marc Lescarbot described Jerusalem artichoke as "as big as a turnip or truffle," fit to eat and tasting "like chard, but more pleasant."

In 1629, English herbalist and botanist John Parkinson wrote that widely grown Jerusalem artichoke had become common and cheap in London, so much so that "the most vulgar begin to despise it."

But when Jerusalem artichoke first arrived in England, it became the Queen's delicacy.

In America, topinambur is called Jerusalem artichoke or Canadian truffle.