Jerusalem artichoke grows in woodland edges and meadows across its native North America. It has been widely introduced across Eurasia and is also found in Australia, Argentina, and parts of North Africa. This plant is grown commercially for food and other uses and has escaped cultivation to become an invasive species in California.

Jerusalem artichoke's tubers are generally edible, but handling young jerusalem artichokes may cause contact dermatitis. Eating leaves, flowers, or unripe tubers can lead to gastrointestinal upset, especially in those sensitive to inulin. Wear gloves when handling young plants and ensure tubers are properly ripened and prepared before consumption.

Jerusalem artichoke is considered a native weed in the United States and Canada, and an invasive species throughout Europe, Asia, Australia, New Zealand, and tropical South America. Jerusalem artichoke was originally cultivated for human food, livestock feed, fructose or alcohol production, and for its ornamental flowers. However, jerusalem artichoke can out-compete natural vegetation on roadsides and riverbanks and can be an agricultural weed. Mechanical control has proven successful in some contexts. Mowing can be used in the spring after tubers from the previous year have been depleted, but before new tubers have formed. Hand pulling during the fall or in early spring can also be effective. Chemical control has been achieved through the application of glyphosate, dicamba, and/or clopyralid.

The best time to manage jerusalem artichoke is during early spring before they begin to sprout to prevent uncontrolled spreading. Control should be initiated before the plants reach the flowering stage to avoid formation of tubers that can be left behind in the soil.