CHAPTER XII. 

 ARTICHOKES. 



THE GLOBE OR BUR ARTICHOKE. Cynara Scolymus. 



French, artichant ; German, artischoke ; Dutch, artisjok; Danish, artis- 

 kok ; Italian, articiocca, carciofo ; Spanish, alcachofa ; Portuguese, alcachofra. 

 Edible part, portions of young flower buds. 



THE CARDOON. Cynara cardunculus. 



French, cardon ; German, kardon ; Flemish, kardoen ; Italian, Spanish 

 and Portuguese, cardo. 



THE JERUSALEM ARTICHOKE. Helianthus tuberosus. 



French, topinambour ; German, erdapfel ; Flemish, aardpeer ; Danish, 

 jordskokken; Italian, girasole del canada ; Spanish, namara ; Portuguese, 

 topinambor. 



Edible part, the tuber. 



San Francisco has the reputation of being the city of the 

 United States best supplied with the delicious young flower buds 

 of the globe artichoke. Although this is true, it is also a fact that 

 the plant is not used to even a small fraction of its possibility in 

 California. It is perfectly hardy in our valley climates, in fact it 

 makes its chief growth in the winter and yields its crop from No- 

 vember onward, thus completely reversing its eastern and north 

 European record, where it starts growth in the spring from roots 

 which have been covered out of reach of freezing all winter. The 

 plant is, therefore, of especial value in California for use in late 

 winter and early spring when garden supplies are scantiest. It is a 

 garden ornament also with its height of four feet or more, its large 

 pinnatifid leaves, light green above and whitish below, and its flow- 

 ers in the style of a colossal thistle head. 



The globe artichoke as a shipping vegetable has received con- 

 siderable attention during recent years, and the chief producing 

 region is on the coast side of San Mateo county, just south of San 

 Francisco. Shipments to eastern cities begin in December or Janu- 



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