Artichoke - Revision history

Raffi: Reverted edits by Raffi (Talk) to last revision by Murali.lalitha

2010-03-01T18:32:15Z

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Raffi at 01:40, 28 January 2010

2010-01-28T01:40:43Z

Raffi at 01:37, 28 January 2010

2010-01-28T01:37:33Z

Murali.lalitha: Created page with '{{SPlantbox |common_name=Artichoke |Temp Metric=°F |jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the …'

2010-01-26T11:57:20Z

Created page with '{{SPlantbox |common_name=Artichoke |Temp Metric=°F |jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the …'

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{{SPlantbox
|common_name=Artichoke
|Temp Metric=°F
|jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!
|image=Upload.png
|image_width=240
}}
{{Inc|
Artichoke (Cynara Scolymus, Linn.). Composite, The artichoke (or the Globe artichoke, to distinguish it from the Jerusalem artichoke) is a strong thistle-like plant (Fig. 389), grown for the edible flower- heads (Fig. 390). It is native in southern Europe and northern Africa, and is not hardy in the northernmost parts of the United States. It is perennial, but the plantation should be renewed every two or three years. See Cynara.

The artichoke is propagated by seed or by suckers. The latter is the preferable method, for a good strain or variety may thus be perpetuated. The buds or shoots are detached from the old crown in spring before growth begins. Seeds produce bearing plants the following year, although beads may be secured the same autumn if the season is long and if the seeds are started early under glass.

The soft fleshy receptacle of the flower-head and the thickened base of the scales (or involucre bracts) are the edible parts. They are sometimes eaten raw, but are usually boiled and served with drawn butter or sauce. The leaves are sometimes blanched after the manner of sea-kale and cardoon, and are cooked as a pot-herb.

In the southern states and California, the artichoke is grown without difficulty. In California, particularly, it thrives as a field crop. In northern gardens, even professional and skilled gardeners have usually given it up after a few trials. It is found in a few gardens on Long Island, in Massachusetts, and perhaps a few other places, and is there grown with fair success, provided that the crown is protected in winter in such a way that snow or heavy mulch is not allowed to choke the plant. This seems to be the chief danger. Instead of covering with manure or litter, place a cap or miniature tent over the crown to give it air and freedom of breathing. The flower-heads are now regularly and commonly found on sale at the green grocers' in our larger eastern cities, and the supply comes mostly from California. The large seeds may need special treatment to make them germinate promptly. The better way, undoubtedly, for the home gardener who may wish to try a few plants, is to secure sucker plants from one of the big seedsmen or professional plant- growers. Set them in fairly good warm soil, 3 feet each way, or 4 by 2, and give clean cultivation. Protect the crowns during winter as suggested, and in following spring thin to about three snoots. Edible heads may be expected in July. They are gathered for use before the flower-heads open. It is better to cut the old stalk down to the ground after the head is removed, for the root is not then weakened and new shoots will spring up. There are a number of varieties, Large Green Paris being the one mostly mentioned in California. In parts of Europe the artichoke is grown with special skill, but it has never been a prominent vegetable in American gardens.
}}

==Cultivation==

===Propagation===

===Pests and diseases===

==Varieties==

==Gallery==

<gallery perrow=5>
Image:Upload.png| photo 1
Image:Upload.png| photo 2
Image:Upload.png| photo 3
</gallery>

==References==
<references/>
*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963




==External links==
*{{wplink}}

{{stub}}
__NOTOC__

← Older revision		Revision as of 18:14, 1 March 2010
Line 1:		Line 1:
−	~~{{SPlantbox~~	+	#REDIRECT [[Cynara cardunculus]]
−	~~\|familia=Asteraceae~~
−	~~\|genus=Cynara~~
−	~~\|species=cardunculus~~
−	~~\|common_name=Artichoke~~
−	~~\|lifespan=perennial~~
−	~~\|Temp Metric=°F~~
−	~~\|jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!~~
−	~~\|image=P8220094.JPG~~
−	~~\|image_width=240~~
−	}}
−	The '''Globe Artichoke''' (''Cynara cardunculus'')<ref name="grin"/> is a [[Perennial plant\|perennial]] [[thistle]] originating in [[southern Europe]] around the [[Mediterranean]]. It grows to 1.5–2 m tall, with arching, deeply lobed, silvery glaucous-green [[leaf\|leaves]] 50–82 cm long. The [[flower]]s develop in a large head from an edible [[bud]] about 8–15 cm diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the [[involucral bract]]s and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke". These are inedible in older larger flowers.
−
−	~~{{Inc\|~~
−	Artichoke. Composite, The artichoke (or the Globe artichoke, to distinguish it from the Jerusalem artichoke) is a strong thistle-like plant, grown for the edible flower-heads. It is native in southern Europe and northern Africa, and is not hardy in the northernmost parts of the United States. It is perennial, but the plantation should be renewed every two or three years. See Cynara.
−
−	The artichoke is propagated by seed or by suckers. The latter is the preferable method, for a good strain or variety may thus be perpetuated. The buds or shoots are detached from the old crown in spring before growth begins. Seeds produce bearing plants the following year, although beads may be secured the same autumn if the season is long and if the seeds are started early under glass.
−
−	The soft fleshy receptacle of the flower-head and the thickened base of the scales (or involucre bracts) are the edible parts. They are sometimes eaten raw, but are usually boiled and served with drawn butter or sauce. The leaves are sometimes blanched after the manner of sea-kale and cardoon, and are cooked as a pot-herb.
−
−	In the southern states and California, the artichoke is grown without difficulty. In California, particularly, it thrives as a field crop. In northern gardens, even professional and skilled gardeners have usually given it up after a few trials. It is found in a few gardens on Long Island, in Massachusetts, and perhaps a few other places, and is there grown with fair success, provided that the crown is protected in winter in such a way that snow or heavy mulch is not allowed to choke the plant. This seems to be the chief danger. Instead of covering with manure or litter, place a cap or miniature tent over the crown to give it air and freedom of breathing. The flower-heads are now regularly and commonly found on sale at the green grocers' in our larger eastern cities, and the supply comes mostly from California. The large seeds may need special treatment to make them germinate promptly. The better way, undoubtedly, for the home gardener who may wish to try a few plants, is to secure sucker plants from one of the big seedsmen or professional plant- growers. Set them in fairly good warm soil, 3 feet each way, or 4 by 2, and give clean cultivation. Protect the crowns during winter as suggested, and in following spring thin to about three snoots. Edible heads may be expected in July. They are gathered for use before the flower-heads open. It is better to cut the old stalk down to the ground after the head is removed, for the root is not then weakened and new shoots will spring up. There are a number of varieties, Large Green Paris being the one mostly mentioned in California. In parts of Europe the artichoke is grown with special skill, but it has never been a prominent vegetable in American gardens.
−	}}
−
−	~~==Cultivation==~~
−	~~Artichokes can be produced from seeds or from vegetative means such as [[Division (horticulture)\|division]],~~ [[root cutting]]s or [[micropropagation]]. Though technically perennials which normally produce the edible flower only during the second and subsequent years, certain varieties of artichoke can be grown from seed as annuals, producing a limited harvest at the end of the first growing season, even in regions where the plants are not normally winter hardy. This means that home gardeners in northern regions can attempt to produce a crop without the need to overwinter plants with special treatment or protection. The recently introduced seed cultivar 'Imperial Star' has been bred to produce in the first year without such measures. An even newer cultivar, 'Northern Star', is said to be able to overwinter in more northerly climates, and readily survive sub-zero temperatures.<ref>[http://www.psrseed.com/gardenseed_northernstarartichoke.html] Peters Seed and Research</ref>
−
−	~~===Propagation===~~
−
−
−	~~===Pests and diseases===~~
−
−
−	~~==Varieties==~~
−	* '''Traditional cultivars''' (vegetative propagation)
−	**'''Green, big''': Camus de Bretagne, Castel (France), Green globe (USA).
−	**'''Green, medium-sized''': Blanca de Tudela (Spain), Argentina, Española (Chile), Blanc d'Oran (Algeria), Sakiz, Bayrampsha (Turkey).
−	**'''Purple, big''': Romanesco, C3 (Italy).
−	**'''Purple, medium-sized''': Violet de Provence (France), Brindisino, Catanese (Italy), Violet d'Algerie (Algeria), Baladi (Egypt).
−	**'''Spined''': Spinoso sardo (Italy), Criolla (Peru).
−
−	*'''Cultivars propagated by seeds'''
−	**'''For Industry''': Madrigal, Lorca, A-106, Imperial Star
−	**'''Green''': Symphony, Harmony
−	**'''Purple''': Concerto, Opal, Tempo
−
−	~~==Gallery==~~
−	~~<gallery perrow=5>~~
−	~~File:Cynara scolymus-003.jpg~~
−	~~File:Artichoke~~ Cynara cardunculus ~~Head 2000px.jpg~~
−	~~File:Artichoke Flower.jpg~~
−	~~File:Artichokes.jpg~~
−	~~File:Artichoke flower in Southern Oregon.JPG~~
−	~~Image:Upload.png\| photo 1~~
−	~~Image:Upload.png\| photo 2~~
−	~~Image:Upload.png\| photo 3~~
−	~~</gallery>~~
−
−	~~==References==~~
−	~~<references/>~~
−	*[[Standard Cyclopedia of Horticulture]]~~, by L. H. Bailey, MacMillan Co., 1963~~
−	~~<!--- xxxxx *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381 -->~~
−	~~<!--- xxxxx *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 -->~~
−	~~<!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 -->~~
−
−	~~==External links==~~
−	*{{wplink}}
−
−	~~{{stub}}~~
−	~~__NOTOC__~~

← Older revision		Revision as of 18:32, 1 March 2010
Line 1:		Line 1:
−	~~#REDIRECT~~ [[~~Cynara cardunculus~~]]	+	{{SPlantbox
		+	\|common_name=Artichoke
		+	\|Temp Metric=°F
		+	\|jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!
		+	\|image=Upload.png
		+	\|image_width=240
		+	}}
		+	{{Inc\|
		+	Artichoke (Cynara Scolymus, Linn.). Composite, The artichoke (or the Globe artichoke, to distinguish it from the Jerusalem artichoke) is a strong thistle-like plant (Fig. 389), grown for the edible flower- heads (Fig. 390). It is native in southern Europe and northern Africa, and is not hardy in the northernmost parts of the United States. It is perennial, but the plantation should be renewed every two or three years. See Cynara.
		+
		+	The artichoke is propagated by seed or by suckers. The latter is the preferable method, for a good strain or variety may thus be perpetuated. The buds or shoots are detached from the old crown in spring before growth begins. Seeds produce bearing plants the following year, although beads may be secured the same autumn if the season is long and if the seeds are started early under glass.
		+
		+	The soft fleshy receptacle of the flower-head and the thickened base of the scales (or involucre bracts) are the edible parts. They are sometimes eaten raw, but are usually boiled and served with drawn butter or sauce. The leaves are sometimes blanched after the manner of sea-kale and cardoon, and are cooked as a pot-herb.
		+
		+	In the southern states and California, the artichoke is grown without difficulty. In California, particularly, it thrives as a field crop. In northern gardens, even professional and skilled gardeners have usually given it up after a few trials. It is found in a few gardens on Long Island, in Massachusetts, and perhaps a few other places, and is there grown with fair success, provided that the crown is protected in winter in such a way that snow or heavy mulch is not allowed to choke the plant. This seems to be the chief danger. Instead of covering with manure or litter, place a cap or miniature tent over the crown to give it air and freedom of breathing. The flower-heads are now regularly and commonly found on sale at the green grocers' in our larger eastern cities, and the supply comes mostly from California. The large seeds may need special treatment to make them germinate promptly. The better way, undoubtedly, for the home gardener who may wish to try a few plants, is to secure sucker plants from one of the big seedsmen or professional plant- growers. Set them in fairly good warm soil, 3 feet each way, or 4 by 2, and give clean cultivation. Protect the crowns during winter as suggested, and in following spring thin to about three snoots. Edible heads may be expected in July. They are gathered for use before the flower-heads open. It is better to cut the old stalk down to the ground after the head is removed, for the root is not then weakened and new shoots will spring up. There are a number of varieties, Large Green Paris being the one mostly mentioned in California. In parts of Europe the artichoke is grown with special skill, but it has never been a prominent vegetable in American gardens.
		+	}}
		+
		+	==Cultivation==
		+
		+
		+	===Propagation===
		+
		+
		+	===Pests and diseases===
		+
		+
		+	==Varieties==
		+
		+
		+	==Gallery==
		+
		+	<gallery perrow=5>
		+	Image:Upload.png\| photo 1
		+	Image:Upload.png\| photo 2
		+	Image:Upload.png\| photo 3
		+	</gallery>
		+
		+	==References==
		+	<references/>
		+	*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
		+	<!--- xxxxx *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381 -->
		+	<!--- xxxxx *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 -->
		+	<!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 -->
		+
		+	==External links==
		+	*{{wplink}}
		+
		+	{{stub}}
		+	__NOTOC__

@@ Line 1: / Line 1: @@
 {{SPlantbox
 |common_name=Artichoke
 |Temp Metric=°F
 |jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!
@@ Line 6: / Line 10: @@
 |image_width=240
 }}
 {{Inc|
-Artichoke (Cynara Scolymus, Linn.). Composite, The artichoke (or the Globe artichoke, to distinguish it from the Jerusalem artichoke) is a strong thistle-like plant (Fig. 389), grown for the edible flower- heads (Fig. 390). It is native in southern Europe and northern Africa, and is not hardy in the northernmost parts of the United States. It is perennial, but the plantation should be renewed every two or three years. See Cynara.
+Artichoke. Composite, The artichoke (or the Globe artichoke, to distinguish it from the Jerusalem artichoke) is a strong thistle-like plant, grown for the edible flower-heads. It is native in southern Europe and northern Africa, and is not hardy in the northernmost parts of the United States. It is perennial, but the plantation should be renewed every two or three years. See Cynara.
 The artichoke is propagated by seed or by suckers. The latter is the preferable method, for a good strain or variety may thus be perpetuated. The buds or shoots are detached from the old crown in spring before growth begins. Seeds produce bearing plants the following year, although beads may be secured the same autumn if the season is long and if the seeds are started early under glass.
@@ Line 17: / Line 23: @@
 ==Cultivation==
+Artichokes can be produced from seeds or from vegetative means such as [[Division (horticulture)|division]], [[root cutting]]s or [[micropropagation]].  Though technically perennials which normally produce the edible flower only during the second and subsequent years, certain varieties of artichoke can be grown from seed as annuals, producing a limited harvest at the end of the first growing season, even in regions where the plants are not normally winter hardy. This means that home gardeners in northern regions can attempt to produce a crop without the need to overwinter plants with special treatment or protection.  The recently introduced seed cultivar 'Imperial Star' has been bred to produce in the first year without such measures. An even newer cultivar, 'Northern Star', is said to be able to overwinter in more northerly climates, and readily survive sub-zero temperatures.<ref>[http://www.psrseed.com/gardenseed_northernstarartichoke.html] Peters Seed and Research</ref>
 ===Propagation===
@@ Line 26: / Line 32: @@
 ==Varieties==
 ==Gallery==
 <gallery perrow=5>
 File:Cynara scolymus-003.jpg
 File:Artichoke Cynara cardunculus Head 2000px.jpg
 File:Artichoke Flower.jpg
 File:Artichokes.jpg
 Image:Upload.png| photo 1
 Image:Upload.png| photo 2