![]() ![]() Globe artichoke grows up to 1.5-2 m tall, with arching, deeply lobed, silvery-green leaves about 0.5 m long. Botanically, it belongs to the thistle family (Asteraceae), in the genus: Cynara. Known as "Ankinara" in Greek, its use as a vegetable is well known to the ancient Greeks and Romans who advocated it for its medicinal and health benefiting qualities. Green Globe, first appearing in catalogs in 1863, is a favorite of commercial growers.Artichoke is one of the favorite winter season edible flower buds. California still produces nearly all of the United States' supply of artichokes, with Castroville, CA being named as the Artichoke Capital of the World. The French brought this vegetable to Louisiana, while two Italian brothers introduced it to California. In time, artichokes became a culinary delight only afforded by the elite. Her appetite for this vegetable scandalized the people of her day, as the artichoke was considered an aphrodisiac and only eaten by men. Eventually the artichoke migrated to Italy, and when the famous Italian Catherine de Medici moved to France in 1533 to be the queen of Henry II, she took her passion for artichokes with her. They can be harvested in the second season.Īccording to historians, this member of the thistle family originated in the Mediterranean region and was especially popular in Sicilian and North African cuisine. The edible flower buds known as chokes, grow to 3 or 4 inches in diameter, are green in color and are made up of thick fleshy scales and solid hearts. Plants grow up to 6 feet tall with silver-green leaves. This is an old standard variety that can be grown as a perennial in warmer climates. IN-STOCK ORDERS SHIP THE NEXT BUSINESS DAY VIA THE US POST OFFICE. Clean and dry the seeds before storage in a cool dry conditions. When heads are dry, break them open and collect the seeds. Either collect seed heads when flowers turn brown, or allow seed heads to dry on plants. Seed Saving: To save the seed, allow the chokes to fully develop and form flowers. Use immediately for the freshest flavor, or keep refrigerated for up to five days. Cut the heads with about 3" of the stem attached. Harvest them before the petals of the choke begin to open, and the size reaches about 4". Harvesting: If planted soon enough in the spring in warmer climates, artichokes might produce a small crop before fall. ![]() In zone 6 and colder, it will be necessary to dig up the plants by the roots, cut the stem to 3", and store them with the roots protected in a cool place until spring. Prevent excess moisture, as this often causes artichokes to die over winter. To overwinter this plant in warmer climates such as zone 7 and above, cover it thickly with mulch. Buds should begin to form about 120 days after transplanting, depending upon the climate. If fungus begins to form because of too much humidity, cut back on the water, and remove the affected leaves at once. Growing: Take care to keep the young plants moist at all times and surrounded with mulch, compost, or straw. ![]() Artichokes can also be fall planted, especially in warmer climates, since artichokes thrive in cool weather. Direct sowing the seeds outside after last frost also is an option, though it takes the plants longer to mature. Transplant the seedlings outside two weeks after the last spring frost. Once they grow several leaves, expose them to temperatures lower than 50 degrees F for at 12-20 days this process, called vernalization, acts as a false "winter" that enhances the growing process. Plant them 1/4" deep, in 4" pots, and keep the seedlings at a temperature of 60-70 degrees. Then germinate seeds indoors 8-12 weeks before last frost. Sowing: Stratify seeds by putting them in damp sand in the fridge for 2 weeks. ![]()
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