Artichoke is a herbaceous perennial with a Latin name Cynara scolymus, whose ancestral homeland is Egypt and where it was used several thousand years ago. Artichoke flower heads are most often used in food due to their medicinal properties. Although many people classify it as a vegetable, the artichoke is actually a flower bud that belongs to the artichoke family.
As a vegetable plant, it is grown in almost all Mediterranean countries, including the Croatian coast, but only in the warmest areas, in central and southern Dalmatia. In addition to being used for food, it is possible to prepare tea, juice, tincture and poultices from the artichoke, which are used as an aid in the treatment of many ailments.
It is known that the artichoke perfectly cleanses the liver of toxins and contributes to its regeneration due to the content of plant substances and powerful antioxidants. It prevents liver damage caused by toxins and cleans the blood, spleen, kidneys and bile.
History of the artichoke
Since time immemorial, the artichoke has been extremely valued as a foodstuff, and it was even found in the paintings of the ancient Egyptians who kept them in the tombs of their pharaohs. It is one of the oldest foods, and is believed to have been in use for at least 2,500 years.
The first record that testified to the existence of the artichoke dates back to 371 BC when it was described in detail by Aristotle’s student from Lesbos. It is believed that the artichoke was brought from Lesvos to Rome, and from Rome it spread to Western Europe.
For many centuries it was considered an expensive delicacy for the privileged and wealthy, and at the beginning of the 20th century its strong aphrodisiac properties were discovered. Numerous scientific studies carried out in Germany in the 1930s confirmed the healing and effectiveness of artichoke.
Today it is grown mostly in the Mediterranean regions, in California, on the shores of the Atlantic Ocean and in Italy as an additional crop in olive groves.
The famous artichoke fan, Catarina de Medici, introduced the French to this delicious and medicinal plant. They began to grow it on a large scale and awarded it the epithet of the ultimate delicacy.
Cultivation and harvesting of artichokes
Although the artichoke is a perennial plant, it is grown as an annual because its cultivation is largely dependent on weather conditions. It has branched and deep roots, lanceolate leaves with hairs and spines, and bright purple flowers that are clustered in inflorescences. For consumption, the flower stalk is harvested and cleaned of scaly leaves.
It can be planted at the beginning of spring, at the beginning of April and in autumn after heavy rains.
The optimal temperature for growing artichokes is from 15 to 25°C, because at 10°C germination is slowed down, while at 30°C the seeds will not germinate. For vegetative growth, the artichoke needs an optimal temperature of 12 to 14°C at night and 18 to 22°C during the day.
It does not tolerate stagnant water well because it can damage the rootstock and roots, and irrigation is necessary for quality production for processing and market. During the full vegetation period, it is irrigated every 10 to 20 days.
The most suitable soils for growing artichokes are well-drained medium-heavy and deep soils that have a neutral pH reaction in the range of 6.4 to 7. Given that suitable areas for growing artichokes are limited, it is common, if weather conditions allow , after its cultivation, they grow other crops such as cabbage, potatoes and tomatoes.
For multi-year cultivation and plantations, it is necessary to make a deep cultivation of the soil and apply organic fertilizer prepared from compost and manure. Before the plants are planted, it is necessary to carry out top dressing on 4 occasions. The first when dormancy is broken, the second shortly before the formation of the flower stem, the third when the first heads appear and the last before the main spring harvest. A month after planting, it is necessary to dig the plantations shallowly. In the spring or autumn, remove the extra shoots so that only the strongest one remains.
Artichoke is propagated by root cuttings with buds and green cuttings, vegetatively. When propagating with green cuttings, it is possible to root them beforehand in the nursery on the beds. When grown from seed, new cultivars are obtained, and only mineral fertilizers are needed. Sowing can only be done if the surface is irrigated, and it is sown at the end of summer or at the beginning of autumn with a row spacing of 1 to 1.2 m.
It is harvested while the flowers are still closed, by hand or with scissors. The stem should not be longer than 10 cm, and the heads harvested for processing must be stemless. During this time, the development of the heads is slowed down, but in the spring it is harvested until May. Late artichoke cultivars are harvested 5 to 6 times in the period from March to May.
Preparation of artichoke tea
To prepare tea, it is better to use fresh leaves of the plant because it is difficult to preserve all its nutrients in dry leaves.
Fresh or dry artichoke leaves and dry roots can be used to prepare artichoke tea. A handful of chopped leaves and dry artichoke roots are boiled for 10 to 20 minutes in one liter of water. The tea prepared in this way is drunk 3 times a day, one cup at a time. The tea needs to be well sweetened because the artichoke is quite bitter.
If you are preparing a small amount of tea, then it is enough to soak a pinch of artichoke leaves with 2 dcl of water and let it stand for 15 minutes. Then the tea is strained and drunk.
It is believed that tea made from young leaves heals the liver, stimulates urination, heals the gall bladder, aids fat digestion and liver cirrhosis, and removes urea from the blood.
The use of artichoke
Artichoke contains:
- vitamins A, B, C and K
- vegetable oils
- proteins
- minerals: copper, calcium, iron, magnesium, potassium and phosphorus
- folic acid
- antioxidants: ferulic and caffeic acid, silymarin, cynarin, and in smaller quantities beta carotene, zeaxanthin and lutein.
It is interesting that of all the parts of the artichoke, it is the least medicinal fruit that is used in cooking and prepared in different ways as a top delicacy.
Although the rest of the plant is extremely bitter, it is very useful as an aid in the treatment of numerous ailments:
- kidney and liver
- obesity
- diabetes
- jaundice
- gout
- gallstones
- poor digestion
- diseases of blood vessels and heart
- eczema
- allergies
- asthma
Artichoke leaf extract has a beneficial effect on liver health by:
- protects against toxins and damage
- reduces fat levels
- prevents liver diseases caused by excessive alcohol consumption
It protects blood vessels and the heart because it reduces bad and raises the level of good HDL cholesterol. It does not reduce the synthesis of cholesterol but enhances its breakdown, unlike statin drugs that are used to lower blood fats. Artichokes contain sesquiterpene lactone and cynarin that prevent heart disease.
In some countries of Europe, artichoke is used as part of therapy for gallstones. In today’s time, which is characterized by unhealthy and irregular meals, stress and lack of physical activity, artichoke affects better health by improving digestion and helping with pain, cramps, bloating and heaviness in the stomach. It has a laxative effect and helps expel toxins, detoxifies the body and helps digest heavy meals.
It is excellent as a diet food, rich in inulin, which is partially digestible and does not affect the level of glucose in the blood, so it is an excellent food for diabetics. Although it increases insulin sensitivity, it leads to better glucose control. People who tend to gain weight should include artichoke in their diet because it is low in calories and rich in fiber.
Possible side effects of consuming artichoke tea
Considering that there is no reliable information about how safe it is to take artichoke during pregnancy or breastfeeding, it is recommended to avoid its use in order to avoid side effects.
There is a possibility that artichoke can worsen bile duct obstruction because it increases the flow of bile, and all people who want to consume artichoke for medicinal purposes should consult a doctor.
Likewise, artichoke can cause an allergic reaction in people who are allergic to plants from the family Asteraceae and Compositae which include ambrosia, daisies, chrysanthemums and others.
Artichoke drying and storage
After harvesting, artichokes are packed in single row boxes or shallow trays. It is best to cool them with water that prevents dehydration. If it will be stored for only a few days, a sufficient temperature is 2 to 4°C.
Dry artichoke for tea has a weaker effect than fresh leaves of the plant. If you are going to dry it, the process must be short and at high temperatures. Fresh leaves and roots of the plant are always recommended, because in this case the concentration of medicinal substances is still at its peak.
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