ARTICHOKE

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Artichokes are attractive plants that can be long-lived when grown in the right area. They flower from early spring through to autumn, according to climate and variety. The artichoke produces a stalk that grows up to two metres high with numerous branches. Eventually this will be topped by the delicious bud, which will turn into a spectacular purple flower. Leaves are large and look like a Scotch thistle's - grey above, whitish and furry underneath. They are also called globe artichokes, to distinguish them from Jerusalem artichokes, a different plant (separate entry).

Plant Names
Botanical Family: 
ASTERACEAE
Common Name: 
ARTICHOKE
Genus: 
Cynara
Species: 
scolymus
About the Name: 

cynara is the Latin name for the wild cardoon, and scolymus, from the Greek scolops, means "pointed".

Origins: 
<p>The globe artichoke is probably native to the Mediterranean seashore and the Canary Islands. The ancient Romans relished a primitive form of artichoke. The Italians have made selections of purple and green artichokes since the 15th century.</p>
Plant Description: 
<p>Artichokes are attractive plants that can be long-lived when grown in the right area. They flower from early spring through to autumn, according to climate and variety. The artichoke produces a stalk that grows up to two metres high with numerous branches. Eventually this will be topped by the delicious bud, which will turn into a spectacular purple flower. Leaves are large and look like a Scotch thistle's - grey above, whitish and furry underneath. They are also called globe artichokes, to distinguish them from Jerusalem artichokes, a different plant (separate entry).</p>
Variety Notes: 
<p>If you have an early frost it may be worthwhile to propagate the green globe type, which is ready up to twenty days earlier than the purple. But the purple strains are known to be better eating. The seeds of only two strains are available commercially in Australia, but there are many more varieties in the Italian community. Ask for the dwarf perpetual artichoke which produces buds for most of the year, providing it is frequently watered. This particular variety is very tender and mostly eaten raw. There is a Purple of Tuscany and a Green of Florence, both of which have the distinction of being eaten whole when very young.</p>

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