GLOBE ARTICHOKES 67 



GLOBE ARTICHOKES 



There are many varieties of Globe Artichokes 

 (Cynara Scolymus), but the Parisian market-gardeners 

 prefer the one called Gros Vert de Laon. Another 

 variety, called Camus de Bretagne, is grown in Brittany, 

 and is often eaten in an uncooked state. Other kinds 

 are grown in the middle and south of France that 

 would be quite unsuitable for either a Parisian or 

 English climate. 



Globe Artichokes may be raised from seeds, but 

 are more generally increased by carefully detaching 

 suckers from the old roots in March or April. The 

 suckers are planted in a warm bed, and if kept watered 

 as required, they soon make nice plants fit for the 

 .open air. The soil should be rich, deeply dug, and 

 well manured. During the summer months the 

 plants should be given plenty of water at the roots 

 if particularly fine heads are desired. This, coupled 

 with abundance of manure and the frequent use of 

 the hoe, constitute the chief features of cultural 

 care. 



Although not grown in England at present to such 

 an extent as in France, there is no reason why the 

 taste for the floral bracts of the Globe Artichoke 

 should not increase. 



When it is desired to force the plants, the operation 

 is performed much in the same way as described 

 for Asparagus (see p. 76). The plants are taken up 

 carefully in November, and placed in a hot-bed, the 

 heat of which is maintained, if necessary, by lining 

 the frames with hot manure. 



