KITCHEN-GARDENING. 



CHAPTER II. 



ARTICHOKE. 



Artichaut. Cynara. 



VARIETIES. 



Cynara Scolymus, or French. | Cynara Hortensis, or Grlobe. 



The garden Artichoke is a native of the South of Europe, 

 and much cultivated for the London and Paris markets. It 

 is a perennial plant, producing from the root annually its 

 large, squamose heads, in full growth, from June or July, 

 until October or November. The Globe Artichoke, which 

 produces large globular heads, is best for general culture, the 

 heads being considerably larger, and the eatable parts more 

 thick and plump. 



Both sorts may be raised from seed, or young suckers taken 

 from old plants in the spring. A plantation of Artichokes 

 will produce good heads six or seven years, and sometimes 

 longer ; but if a supply of this delicious vegetable be required 

 throuo-hout the season, a small plantation should be made from 

 suckers every spring, for a successive crop, as the young plants 

 will continue to produce their heads in perfection after the 

 crops of the old standing ones are over. 



The best way to obtain a supply of Artichokes from seed is 

 to sow it in the latter part of March, or at any time in April, 

 in a bed of good, rich earth ; or it may be planted in drills one 

 inch deep and about twelve inches apart. The ground should 

 be light and moist, not such as is apt to become bound up by 

 heat, or that, in consequence of containing too large a propor- 

 tion of sand, is liable to become extremely hot in summer, for 

 this is injurious to these plants. After the plants are up, they 



