Harvest time – How to recognize the perfect moment
Harvest the artichoke when the fruit is round and plump, but the scales are still tightly closed. Start with the highest blossom and cut it off along with part of the stem. You can expect about 10 to 12 blossoms per plant per year. They can be stored uncooked for a few days; cooked, they should be eaten fresh.
Mixed culture – good neighbors in the garden
Good planting companions for the artichoke include lettuce and cabbage varieties. These can initially serve as gap fillers until the artichoke has reached its full size.
Botanical Portrait: The Artichoke
The globe artichoke (Cynara scolymus) is a perennial plant in the daisy family. Its sturdy stem grows up to two meters tall, and its gray-green, spiky leaves reach up to 80 cm in length. The inflorescence is round and fleshy and is harvested as a delicacy. If left unharvested, it develops into a striking purple flower.
The plant is not only visually impressive, but also healthy: The bitter substances and flavonoids it contains stimulate digestion, lower cholesterol levels, and support the liver and gallbladder. Therefore, it is an ingredient in many medicinal teas and dietary supplements.
Cultural history – From Roman luxury vegetables to garden treasure
The artichoke was already considered a sought-after food in ancient Egypt and Rome. In the Middle Ages, it found its way to Central Europe, where it was cultivated in monastery gardens and at princely courts. Until the French Revolution, it was a symbol of wealth and culinary luxury. Today, it is an integral part of Mediterranean cuisine – for example, in the form of pickled artichoke hearts with herbs.
Conclusion
The artichoke is a true all-rounder in the garden: decorative, healthy, and culinary. With a little patience, the right location, and loving care, you can easily grow it yourself—and bring a little piece of the Mediterranean lifestyle into your garden year after year.
