Green Globe Artichoke – 20 Seeds
(Cynara cardunculus var. scolymus)
R30.00
It is a large perennial and is known to have one of the highest antioxidant values of all vegetables.
Seed Type: Organic – Harvested from our own plants.
Indoor Sowing: Late Winter and Early Spring.
Direct Sowing: Early Spring.
In stock
🥕 Vegetable Quick Facts
Vegetable Info
- 🥬 Vegetable Type: Flowering Part
- 🍽️ Culinary Use: Baked/Roasted, Boiled / Steamed, Canning, Fried, Stuffed
- 🥗 Edible Part: Buds
- 😋 Flavor Profile: Earthy, Nutty, Slightly Bitter
Growth Traits
- 🌱 Life Cycle: Perennial
- 🌾 Plant Type: Herbaceous Perennial
- 🪴 Growth Habit: Sprawling, Tall Growing
Growing Requirements
- 🌞 Sun Exposure: Full Sun
- 💧 Water Needs: High Water, Water Deeply
- ☀️ Growing Conditions: Frost Sensitive, Moderate Heat Tolerance, Moderately Drought Tolerant, Not Cold Tolerant
- 🟤 Soil Preference: Deep, Fertile, pH 6.5-8.0, Rich Organic, Well-Drained
Green Globe Artichoke Seeds. Green Globe Artichoke (Cynara scolymus) is a large perennial, growing up to 1 -1.5 meters under good conditions. It has large, deeply toothed silvery grey- green leaves that spread out 50-80cm from the main stem. Eaten by the ancient Greeks and Romans, this member of the thistle family has been cultivated as a gourmet food for centuries.
This plant is very high in minerals, vitamins and also has strong medicinal value related to cholesterol management and other health concerns. Green Globe Artichoke is also known to have one of the highest antioxidant values of all vegetables.
Green Globe Artichoke Culinary Uses
- The edible parts include the heart or ‘choke’ at the center and the fleshy lower portions of the bracts.
- Artichoke has a distinct but pleasant bitter taste, also described as nutty, or smooth and buttery.
- Boiled and and dipped in a variety of sauces.
- Eaten cold with vinaigrette or used in salads.
- The hearts can be marinated, baked, fried or they can be garnished for roasts, filled with vegetables or sauces.
Growing Green Globe Artichoke
Indoor Sowing: Late Winter and Early Spring.
Direct Sowing: Early Spring.
- Sow 2 Green Globe Artichoke seeds per pot, 5mm deep.
- Keep moist in a warm place until seeds germinate in 10 to 21 days.
- Transplant seedlings into the garden 2 weeks after the last average frost date for your area.
- Artichokes need a cool period (250 hours) below 10°C to induce flowering, but will not survive hard frost.
- Space plants 1m apart.
- Seeds can also be germinated between damp sheets of paper towel.
- Artichokes grow best in full sun. They can tolerate some shade, but this will affect flowering.
- Artichokes prefer a sandy, well-drained but fertile soil. A pH slightly on the alkaline side is best. Slightly sandy soil is ideal.
- Water frequently and deeply—one to three times a week. This will keep flower buds fleshy and tender and develop a strong root system that will keep the plants upright.
- This plant prefers warm weather that is relatively dry.
- Excessive heat may cause the plant to bloom prematurely, so apply a thick mulch around the base of the plants to keep the soil cool.
- Apply a balanced vegetable plant food every two weeks throughout the growing season.
Disclaimer
Medicinal Information:
All medicinal information on this website is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.
Seeds, Plants, Plant Cuttings, Geophytes and Dried Herbs:
In some countries and provinces, certain plants are deemed as invasive and are not allowed to be planted at all, whilst some plants are allowed to be grown only in certain areas or provinces. The onus is on you as the buyer to familiarize yourself with the regulations pertaining to your location, before purchasing any of our seeds, plants, plant cuttings, geophytes or dried herbs. We will not be held liable, should you purchase any seeds, plants, plant cuttings, geophytes or dried herbs. from us which are prohibited in your country or province.
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