Lofty perennial vegetables, such as Jerusalem artichoke and globe artichoke add a sculptural touch to kitchen gardens for much of the year, but by now plants will be looking a little scruffy.
Cut the tall stems of Jerusalem artichoke to within 30cm of the ground when the 10ft stems start to collapse and the leaves begin to turn yellow. This plant spreads readily and will easily outgrow its allotted space – harvest the knobbly roots regularly to keep it within bounds.
Architectural globe artichoke needs some extra cosseting. Chop back stems close to ground level and protect the crowns from frost by covering plants with a loose layer of leaf mould, garden compost or composted bark.