The culture of’Artichoke is, contrary to popular opinion, relatively easy to drive.
Whether sowing or planting seedlings or eyelets, you will see that’it will be fairly easy’get great green or purple artichokes.
In short, that’you should know:
Name : Cynara scolymus
Family : Asteraceae
Type : Vegetable
Height : 100 to 150 cm
Exposure : Sunlight
Ground : Rather light, rich and well drained
Harvest : May-August
- Health: benefits and virtues of’artichoke
- Kitchen: based recipe for’artichoke
Although sowing and planting an artichoke:
The culture of’Artichoke is done either by seed or by planting’eyecups.
L’Artichoke love rather wet, clayey and rich in humus.
Contrary to popular belief, seedlings’Artichoke is very easy.
- You will start at the end of the’winter, around January to March, indoors, greenhouse or simply under shelter if your climate allows.
- Sowing is in the bucket and transplanted when the seedlings have two leaves.
- The planting little to be’following fall.
The eyelets are planted in spring or’Autumn in the desired harvest period.
- If you plant in the spring (March-April), you reap the’summer next
- If you plant to’autumn (September-October), you reap the spring next
Maintain a distance’1 meter between each row and 80 cm between each plant so that’they have room to grow.
- The situation should be sunny
- It must be protected from the winds cooler’winter
Find our selection of delicious artichokes
Cultivate and maintain an artichoke:
L’Artichoke is a plant that can live for several years in the same place on condition’be well protected the’winter in case of frost.
- At’arrival of’winter, your feet stumble artichokes
- Cover with’dried leaf mulch to protect from frost
- In spring, remove soil, weed and make compost at the bottom
This technique is developed below in section: Artichoke in winter
Pests and diseases that affect the’artichoke:
L’Artichoke is a fairly easy vegetable cultivation although he fears certain diseases or parasites such as mildew, the’powdery mildew, caterpillars, aphids or ramularia.
It is advisable to deal from the start of the vegetation with a fungicide (Bordeaux mixture) to prevent mildew and renew’operation after the period’humidity.
Finally, note that the’Artichoke willingly houses caterpillars and snails and that’it may be wise to set traps because the damage can be significant.
As regards the rest of diseases, there are natural treatment against the’powdery mildew, the Tracked, or the aphids.
It should cut the flower heads to 15 cm from the stem when you judge the correct size.
- L’Ideally, harvest before flowering when the heads are tender. If the artichokes are harvested too late a blue flower are emerging.
- A good way is to look at scales of the head. L’Artichoke is ripe when these scales are broken as soon as’are folded towards’back.
- Usually gives a foot 3-4 artichokes the first year and 6-10 the following years.
- After 3/4 years it is preferable to change culture because the crops are less good.
Artichoke in winter:
Before the first frost it is better to protecting your artichokes harshness of’winter.
- Cut the stems flush giving artichokes
- Cut the larger stems in half
- Leave as such smaller stems, those not exceeding 20 or 30 cm high
- Form around the foot’artichoke a mound of earth 20 to 30 cm high all around
- Cover everything with a thick mulch of dead leaves
After’winter, what to do with’artichoke:
- Removing the mantle of dead leaves at the end of’winter to let the leaves reappear
- In early spring, the mound of dirt is removed used as a protective barrier
- Cut the branches at the base to keep only the 2 or 3 most vigorous stems
Species and varieties of artichoke
- "Big Green Laon" in the north of France and in the center.
- "Early Violet de Provence" in the South.
- "Green Provence" : Forms a small green apple, delicious flood.
- "Big Camus de Bretagne" : Vigorous, round head, semi-hardy.
- "Romagna" : Gives small purple potatoes and pointed, consume whole.
- "Viola" : Purple violet, decorative, tender and tasty flesh.
There are 2 types’artichokes, green and purple, which consume the flower heads.
Cooked or raw, it often eaten with a simple dressing, but the recipes are varied and often delicious.
L’Artichoke is a vegetable rich in vitamins C and B as well as’a great stimulator for the liver.
- Find our selection of delicious artichokes
Malignant Council about the’artichoke:
It is desirable to’enrich the soil with compost prior to culture and loosen the soil well.