Is it a bird? Is it a plane? Is it a yam? Is it a ginger root?
None of the above options, it’s a Jerusalem Fartichoke. I’m not sure if I will be bold enough to cook it and eat it yet.
Only had one plant last year which you may remember previously graced this site. It grew a swag of ‘chokes, so I am just about guaranteed a full row of flowers next early autumn. Unless they turn out to be really tasty, which might thin out my seed stock.
Just looking at what’s in the kitchen and garden right now, could be slathered in olive oil, crushed garlic, fennel, parsley, ginger and rosemary. If the fartichoke is too alien to eat, I could just eat the herbs.