Artichoke Seeds 3g

Globe Artichoke is grown for its plump, tightly-packed flower buds, prized for their mellow, nutty, earthy flavour and the tender heart hidden under the green bracts. Beyond the kitchen, this is a dramatic ornamental thistle: left unharvested, the buds open into huge purple flowers over 15 cm across that draw every eye in the garden. Steamed, grilled or stuffed, the closed buds are a Mediterranean classic and a star of the Egyptian winter table.

Planting

Sow seed about 0.6 cm deep, starting indoors in cell trays or pots with two to three seeds per cell, then thin to one strong plant per cell. Germinate at a warm soil temperature of 21–26°C. Start about 8–12 weeks before transplanting, growing seedlings at roughly 15–21°C by day and 10–15°C at night. To trigger budding, give young plants around 10 days at 7–10°C. Choose a full-sun, sheltered spot and space plants 0.6–1 m apart, with rows 0.9–1.8 m apart.

Fertilizing

Artichoke is a heavy feeder. Work a low-nitrogen complete fertilizer such as 5-10-10 into the bed in spring and autumn, and feed seedlings with half-strength soluble fertilizer or fish emulsion. Once plants reach 8–10 cm, apply light, frequent nitrogen — about 0.25–0.5 kg per 30 m of row — repeating every 3–4 weeks during growth.

Care

Grow in very fertile, moist, organically rich, well-drained soil at pH 6.5–7.0, avoiding waterlogging around the crown. Irrigate frequently while buds form; use drip or furrow watering on raised beds so the crown stays dry. Watch young plants for slugs, snails and blackfly. Cut buds while tight, at about apple size with a short stem, before the bracts spread.