Artichoke (lat. Cynara scolymus L.) belongs to the glavočika family (Asteraceae), and is originally from Africa where it grows as a wild species, while today it is cultivated as a vegetable species. An artichoke is an immature flower bud of a thistle. It is eaten as a vegetable and is culinary classified as such.
It is a plant of very warm regions, therefore it is best suited to a warm, humid and sunny place, so it is mostly grown here in areas with a Mediterranean climate. Today, it is mostly grown in Italy, France, Spain and Argentina. In Croatia, it is mainly grown in the Mediterranean area, mainly in gardens for own consumption, but in recent years, an increasing number of artichoke plantations have been recorded on the islands and the coast.
The artichoke is a herbaceous perennial that has an upright, weakly branched stem up to 2 m in height. It has a very well-developed spindle root that has exceptional suction power, therefore the artichoke thrives even on poorer soils, and tolerates low temperatures without damage
In the first year of development, only the vegetative part develops, i.e. the leaf rosette, while in the second year, the stem that bears the flower develops. The leaves are cut, the reverse side of the leaf is soft and overgrown with hairs. Ground leaves can be over 1 m long.
At the end of the growing season, the stem dries, and a new one develops the following year. At the top of the stem, during the summer, large blue-purple flowers develop, which are protected by firm and juicy leaves arranged like tiles. Towards the top, they narrow and end with a spine that is 1-3 cm long. The seeds develop in a flower box, and one head contains 300-500 seeds.
It is grown mostly for its edible flower stalk, which is stripped of leaves, and the leaf extract is used for non-alcoholic and alcoholic beverages, various pharmaceutical products, sweeteners, fabric dyes. It is rich in important nutrients such as vitamins (B, C, K), minerals (copper, calcium, potassium, iron, magnesium, etc.) in terms of health.
Types of artichokes
The most important cultivated varieties are: Cynara cardunculus and Cynara scolymus
Wild artichoke
Wild artichoke or Cynara cardunculus. The height of the plant is 0.8 – 2 m, and pinnately divided leaves up to 80 cm long grow alternately on the central stem. They are silver-white in color and have hairs or small spines on the back.
Cynara scolymus
The leaves are oval in shape, without spines, about 5 cm long. The scales that form the head around the flower are purple-green, 10-15 cm long.
Planting artichokes
Artichoke cultivation in the garden or in plantations can begin with sowing or planting, depending on the climatic conditions and the selection of planting material. When growing in a garden, seedlings are most often planted, while in large-scale production, plantations are raised by planting from seeds.
Planting from seeds
When planting artichoke seeds, the application of mineral fertilizers is required, and the optimal time is late summer or early autumn. The inter-row distance is 1-1.2 m, and within the row 40-50 cm, while the sowing density is 2 plants/m2, for which 4 kg of seeds/ha are required. Before sowing, it is necessary to stratify, i.e. expose the seeds to low temperatures in order to stimulate germination and accelerate flowering.
Planting seedlings
Artichoke planting is done using green cuttings or seedlings. Planting spacing is 1.2 x 1.2 with a stand density of 7,000 – 8,000 plants/ha or 2.3 x 0.6 to 0.8 with a stand density of 6,200 – 9,200 plants/ha. Planting time is in March or early April or in autumn after the first heavy rain.
Temperature
Artichoke is a plant of warm regions, therefore the germination temperature is 15-25°C. At temperatures lower than 15°C, germination slows down, and if temperatures are higher than 25°C, germination stops. For the vegetative growth of the plant, optimal temperatures of 12-14°C at night and 18-22°C during the day are required. Below -10°C, the artichoke freezes, so in continental regions it needs protection during the winter months.
Moisture
For safer production, it is recommended to set up irrigation on larger plantations, because artichokes require a lot of water, but they do not tolerate stagnation, because in this case the roots and rootstock rot. During the growing season, artichokes need 30-40 mm of water every 10-20 days, and after the summer dormancy, to restart the vegetation, they require 80-100 mm of water.
Ground
Artichoke thrives best on medium-textured clay soils, which must be well permeable to prevent water stagnation. The soil should be slightly acidic to a neutral reaction, pH 6.4-7.
Before planting a perennial plant, deep tillage is necessary to loosen the soil at a greater depth, which prevents water stagnation, which causes the artichoke to fail. After undermining to 40 cm, fertilizer is introduced into the soil to enrich the soil with organic substances.
Cultivation in the garden
Outdoor cultivation can be in the garden or in plantations, and the selection of planting material depends on the climatic conditions. As the artichoke is a plant of the Mediterranean climate, in the northern and central areas it is chosen to plant using seedlings that have already formed roots and are more easily adapted to such climatic conditions. In warmer climates, artichokes can be grown from seed due to optimal growing conditions.
Cultivation in a greenhouse
Greenhouse cultivation of artichokes can provide optimal conditions in areas where artichokes are less successful. It is necessary to pay attention to the size of the greenhouse, because the plants have a large amount of leaf mass, so it is mandatory to provide enough space so that the plants can grow unhindered and to avoid the appearance of diseases or pests.
Growing in jars
Artichoke can be grown in jars if there is no space for a garden or as an ornamental plant due to its decorative flowers. Because of the very developed roots, it is necessary to choose a jar whose proportions will allow proper root development. It must be deep enough, with an opening at the bottom through which excess water will drain. Also, growing in jars is possible in regions that do not have optimal conditions, so during the winter the plant can be protected from freezing by moving the jar to a protected area.
Cultivation of artichokes
Artichoke can be grown in the same place for 3-4 years, after which it is recommended to multiply and rejuvenate in April or September, so that the number of plants does not decrease. It is necessary to provide sufficient amounts of nutrients, and for cultivation in plantations, irrigation is recommended so that the plants have a constant supply of water. Artichoke is propagated in two ways:
- Generative – by seed
- Vegetatively – by green cuttings or seedlings
A safer way of propagation is vegetatively using cuttings. Cuttings are taken from the best plants that are several years old, and after the rhizome of the plant is cleaned, shoots that have developed the fourth leaf are taken, together with a small part of the mother plant. If planting is not planned immediately, green cuttings are rooted in the nursery. In generative propagation, irrigation is mandatory to ensure seed germination.
Matching cultures
After 4 years of growing artichokes in the same place, it is necessary to restore the soil with other crops, preferably tomatoes, potatoes or cabbage. When growing in the garden, it can be combined with salads, onions, peas, radishes and green beans.
Irrigation
Irrigation is necessary when growing artichokes from seed, but it is also recommended in perennial plantations due to the constant supply of water. With irrigation, there is no danger of water retention in the soil, which would cause rotting of the roots and the decay of the plant. During the full vegetation period, irrigation is required every 10-20 days in the amount of 30-40 mm, and after summer it is necessary to provide 80-100 mm of water. In order for the plant to retain moisture as long as possible, mulching is recommended, which also prevents the growth and development of weeds.
Fertilization
When establishing plantations, it is necessary to introduce organic fertilizer into the soil, for example compost or manure, in the amount of 50-70 t/ha. During undermining, starting amounts of phosphorus and potassium are introduced into the deeper layers of the soil, while the remaining necessary amount is applied in 4 feedings, during the break of dormancy, then immediately before the formation of the flower stalk, during the appearance of the first heads, and the last feeding is before the main harvest in spring. For 100 kg of yield, 1.9 kg of nitrogen, 2.4 kg of potassium and 0.3 phosphorus are needed per hectare. Fertilizing is done in parallel with hoeing.
Maintenance and care
During the cultivation of artichokes, hoeing and protection from low temperatures is necessary.
Hilling
The first shallow hoeing is done one month after planting, and 2-3 hoeings are needed during the first year of cultivation. In perennial cultivation, two hoeings are carried out in the second year, the first time in early spring, and the second hoeing is done for the purpose of suppressing weeds, as necessary. In the vegetative phase, excess shoots are removed. With lush cultivars, the most developed one is left, and with less lush ones, 2-3 shoots can be left.
Protection against low temperatures
In order to prepare the plant for the cold, it is necessary to remove the dead flowers and the long leaves need to be trimmed and tied. If the plants are exposed to low temperatures, the soil around the plant is covered with straw or branches in order to reduce the negative impact of the cold on the development of the roots, while at very low temperatures it is recommended to dig up the plant together with the roots and a lump of soil, after which it is planted in containers with sand . In areas with very cold winters, it is recommended to cover with soil before the first frost, so that only the top parts of the plant remain outside the soil.
Artichoke harvest
Harvesting is done by hand or with scissors when the flowers are still closed. The length of the stem must not exceed 10 cm, and the heads intended for processing are harvested without the stem. They begin to open in a short period of time, which is why it is necessary to harvest daily, before the heads open. Harvesting begins before winter, while the development of heads slows down during winter, which is why harvesting continues in spring until May. In the second year of cultivation, a yield of 25,000 to 30,000 flower heads per hectare is possible. In continental regions, harvesting is done in the second year of cultivation.
Artichoke harvest
Depending on the purpose of cultivation, artichoke leaves can also be used, which are cut several times, before the central rib on the leaves becomes firm. The first harvest is done when the plants develop 6-10 leaves 30-40 cm long. Harvesting is done by machine at a height of 5-10 cm above the ground in order to enable the rapid development of new leaves. Artichokes can produce large amounts of leaf mass, 2-4 harvests during the growing season, therefore drying is mandatory to prevent the accumulation of moisture that would cause the appearance of mold. In order to obtain the largest possible amount of dry leaves after drying, it is necessary to harvest in a timely manner.
Artichoke drying
For faster and more efficient drying, it is recommended to chop the central rib of the leaf, as it contains large amounts of plant juice. The drying temperature is up to 50°C, otherwise the phenol breaks down, causing the leaves to darken and lose quality. Strong ventilation is mandatory during drying. In order to obtain 1 kg of dry leaves, 7 – 8 kg of fresh ones are needed. In the first year of cultivation, 2,000 – 3,000 kg/ha of dry leaves can be obtained, while in the second and third it can grow up to 5,000 kg/ha.
Storage
After harvesting, the flower heads are packed in one-row boxes or in pallets, and it is recommended to cover them with perforated PE film that protects against damage and loss of moisture. If a short storage of a few days is planned, the artichoke can be kept at 2 – 4°C, and in the case of longer storage, up to 30 days, the flower heads are kept in a refrigerator at 0°C at 90% relative humidity.
Diseases
Artichoke cultivation is most threatened by pests, but in certain years, diseases can appear that threaten other vegetable crops as well. Diseases most often occur due to poor growing conditions, therefore, optimal planting or sowing spacing and adequate irrigation or watering can prevent infection and deterioration of the plant or plantation.
The most common diseases that appear are: powdery mildew, blight and flower head rot
Powdery mildew
powdery mildew (Ovulariopsis cynarae) is the most common disease of artichoke, which mainly attacks older leaves that curl upwards. A yellowish-white coating of the mycelium of the fungus appears Ovulariopsis cynarae, and there is a gradual drying and necrosis of the leaves, which results in the breaking of the leaves under the influence of the wind. In addition to the surface of the leaves, powdery mildew also develops in the interior, so systemic fungicides that penetrate the plant tissue are needed. Preventive fungicides based on sulfur do not provide adequate protection, so protective agents based on triazole and strobilurin are used.
Flamenco
Flamenco (Bremia lactucae). The development of the disease is favored by wet and rainy weather during the spring. The symptoms appear in the form of yellow-brown spots on the upper side of the leaves that dry over time, so the leaves look burnt. A white-yellow coating appears on the underside of the leaves. To control this disease, fungicides based on copper, mancozeb, azoxystrobin and metalaxin are used.
Flower head rot
The disease can be caused by two types of pathogenic fungi – Acochyta hortorum and Botrytis cinerea. At the beginning of an attack of this disease, brown spots appear on the flowering leaves, after which the whole flower heads rot, and it can attack them even in the early stages of development. Symptoms of the disease can be confused with symptoms of calcium deficiency. When suppressing the rot it causes Acochyta hortorum copper-based fungicides are used, while the rot it causes Botrytis cinerea controlled by botryticides.
Pests
Apart from diseases, pests are a big problem in plantations or gardens. They can appear by spreading from other crops, but most often their appearance depends on the method of cultivation. Some pests can survive unfavorable conditions in the soil, therefore adequate soil cultivation and proper removal of plant residues from previous crops is necessary.
The pests that most often attack artichokes are aphids and leaf owl caterpillars.
Aphids
Preventive control by planting repellent plants that repel pests with their scents, such as marigolds, marigolds and marigolds.
Leaf owl caterpillars
They walk and feed on roots and leaf mass, which weakens the plant and eventually dies.
The use of artichoke
Artichoke has a high nutritional value and is used in food and in the preparation of many natural medicinal preparations.
Preparations
Medicine
The root, leaves and juice of the plant are mostly used for the preparation of various medicinal preparations. It contains silymarin and inulin, which protect the liver, pancreas, spleen and bile, and promote digestion. By consuming artichoke, cholesterol in the blood is reduced, and the risk of cardiovascular disease, heart attack and stroke is reduced.
Consumption of artichoke leaves helps detoxify the body, prevents cirrhosis of the liver and other problems with increased alcohol consumption. In addition, the artichoke is rich in fiber and low in calories, so it is an excellent dietary food that is often used for problems with excess weight.
Various artichoke preparations such as tinctures, capsules, teas and extracts can be found in pharmacies and herbal drugstores. Artichoke also helps in the treatment of jaundice, gout, rheumatism, asthma, eczema and allergies.
Cookery
In cooking, cleaned flower heads are most often used, the so-called. involucres, which are harvested in May and June. It is necessary to cook them as soon as possible after harvesting, because they lose their nutritional value and quality if they stand for a long time.
Due to the difficult digestibility of the raw artichoke, it is necessary to prepare it by boiling, frying, stewing or grilling.
It can be used in the preparation of salads in combination with boiled eggs, fresh herbs, peppers, olives, mushrooms and onions, and it is also used in dishes with pasta and rice.
Artichokes are also used to make cream soup and puree, and can be stuffed with nuts, mushrooms, cheese and various sauces.
History
Artichokes were still cultivated by the ancient Greeks, from whom the Romans took over cultivation. There is evidence that the artichoke was consumed 2,500 years ago, making it one of the oldest known foods. It was cultivated in the area of Naples in the 9th century, but it spread throughout Europe when Queen Catherine de’ Medici began to consume it in the 16th century. The name artichoke comes from the Arabic word ardi-shoki, and in our country the name gardun is still used, which comes from Latin name cardunculus.
Interesting things
According to mythology, the Greek god Zeus fell in love with a girl named Cynara, who rejected him, so he struck her with lightning and turned her into the first artichoke to punish her for her unrequited love.
Pliny calls it “food for the rich” because wealthy citizens of the time used it because of health problems caused by an unhealthy lifestyle, consuming a lot of fatty foods and alcohol that caused liver problems, such as cirrhosis.
In the 30s of the last century, mobsters in New York had a complete monopoly on the artichoke market, which is why the mayor banned it, but soon the ban was lifted due to its special taste, which makes it considered a delicacy.
In the USA, all artichoke production is located in California, and the city of Castroville has been called the “World Artichoke Center”.
Norma Jean, later known as Marilyn Monroe, was crowned the “1st Artichoke Queen” in Castroville.
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