Artichoke Green Globe 30 seeds
Site. Artichokes grow best where there are mild winters and long, frost-free, and moist summers. (Artichokes are commonly grown along the central California coast and along the southern Atlantic and Gulf coasts.) The optimal growing temperature is not less 50°F at night and not more than 75°F during the day. Do not plant artichokes where there are fewer than 100 frost-free growing days.
Planting time. Plant artichokes on the average date of the last frost in late winter or early spring. Set your root divisions up to 2 weeks before the last frost. The optimal planting soil temperature is between 50° and 85°F.
How to plant. Grow artichokes from offshoots, suckers, or seed. Plant artichokes in full sun. Artichokes require rich, well-drained, moisture retentive soil with a soil pH between 6.0 and 6.8. Add compost and well-aged manure to planting beds in advance of planting.
Spacing. Set offshoots or suckers 3 to 4 feet apart in rows about 6 feet apart. Sow seed ½ inch deep; thin to 6 feet apart.
Water and feeding. Keep the soil evenly moist. Allow the soil to dry between watering. Add a low nitrogen fertilizer such as 5-10-10 to planting beds in spring and fall.
Companion plants. Plant artichokes with other perennial vegetables such as asparagus.
Care. Where the winter is cold, cut plants back to about 10 inches and cover with a box or basket and then mulch with about 2 feet of straw or leaves to help maintain an even soil temperature. Artichokes bear best the second year and should be started from new plants every 3 to 4 years.
Container growing. Grow artichokes in large containers at least 36 to 40 inches wide.
Pests. Aphids and plume moths attack the artichoke. The plume moth is a problem in heavy artichoke-growing districts. Hose off aphids.
Diseases. Crown rot may infect plants covered in winter. Do not place mulch until the soil temperature drops to 40°F. Remove mulch as soon as the weather begins to warm. Plant disease resistant varieties when they are available. Avoid handling plants when they are wet. Remove infected plants and destroy them.
Harvest. Artichokes are harvested beginning the second year. Cut buds about the size of an apple before they open. Cut stems 1½ inches below the bud.
Storing and preserving. Artichokes will keep in the refrigerator for up to one week. Artichokes hearts can be frozen after cooking, canned, or pickled.
Nutty flavoured globe should be steamed whole, then individual petals removed and dipped in melted butter!
Can be harvested in second season.