Artichoke
Featured Recipes: Gardening Tips: Fool Proofing Artichokes
The part of the artichoke that we eat is actually the flower bud—picked before it bursts into fuzzy, brilliant purple blooms. In nature, since artichokes are biennials, the plants set buds in their second year. Before annual varieties were developed, it was necessary to “vernalize” the plants in areas where temperatures fell too low for the plants to survive the winter (zone 7 and colder). This meant giving them an artificial “winter” – a chilling period as young plants, to trick them into thinking the warm days of June were their second summer. With annual varieties like Imperial Star it is still important to give your transplants a bit of a chill in spring, just to be sure they’ll set buds. A couple of weeks at 50°F should do the trick.
Giving artichokes a fertile soil will help to insure productive plants. Frequent watering and a straw mulch to retain moisture, will also increase bud production, especially in climates where summers are very warm.
|
|
With blue-grey, spiky foliage reminiscent of medieval times, artichokes are the most queenly inhabitants of the kitchen garden. Artichokes need warm temperatures, strong light and good ventilation to grow from seed. Transplant to the sunniest part of your garden when the soil is workable. The young plants should have several weeks of cool weather to set chokes but must be protected from any hard frosts. Italian chefs love artichokes and prepare them in various ways: in pasta, served al fresco in antipasto platters or dressed simply with olive oil, garlic and lemon juice.
Average seed life: 1 year
| |
#1010 Imperial Star Artichoke: 90-100 days
This early-maturing artichoke, usually grown as an annual, assures a ‘quick’ harvest of 4" round, deep glossy green artichokes on stately 3' plants. Unlike traditional types suited to dry Mediterranean climates, Imperial Star is a practical choice for the home gardener: even in cold climates, it produces delicious artichokes within three months of transplanting to the garden. Harvest these beauties while still tightly closed to enjoy their unique, nutty taste. To cook, steam or simmer, using a non-reactive pot. Cut an ‘X’ in the bottom and add a half lemon to the water. Cover and cook until the leaves pull out easily (about 20 to 40 minutes). (Note: Imperial Star PVP#9000179 is protected by the Plant Variety Protection Act. Unauthorized production of seed for sale or export is prohibited.) (OP.)
Packet of 35 Seeds / $4.65
|
| | |
#1020 Violetto di Romagna Artichoke: 85-100 days
Searching for the most beautiful, tender, tasty and prolific baby artichoke? Well, search no more. This traditional heirloom from Italy’s northern Emilia-Romagna province is considered to be the best artichoke. Violetto produces scads of 3”-wide, oval-shaped, deep violet and green artichokes with little if any inedible choke when picked young and tight. Its spineless, stately plants grow up to 5’ tall with silvery foliage for a dramatic and decorative statement at the back of the garden. Its purple color fades when cooked. (OP.)
Packet of 35 Seeds / $3.95
|
|
|
