,.HAPTER XXI 



CULTURAL DIRECTIONS 



ARTICHOKE— GLOBE {Cynara scolymus) 



262. Uses. — 'Hie globe artichoke is seldom found iii 

 American gardens. The edible parts are the base of the 

 flower heads and the midribs of the large blanched 

 leaves ; the latter are called chards. The flower head 

 scales must be cut when young and tender. They are- 

 generally eaten raw, although they may be boiled and 

 served as "artichoke salad," or cooked and pickled. 



263. Culture. — The globe artichoke is hardy, but re- 

 quires some protection during the winter in most north- 

 ern sections. It is easily propagated from seed o<- suck- 

 ers, or by division of roots. If the seeds are sown under 

 glass in March, and the young plants pricked into pots 

 before setting in the open, edible heads may be cut the 

 first season. If the seeds are sown early in beds out of 

 doors the plants should be set in the field the following 

 spring. Some gardeners prefer to propagate from 

 suckers, because plants from seeds show great variation. 



This vegetable thrives in any rich, moist, but well- 

 drained garden soil. The rows should be not less than 

 3 feet apart and the plants spaced 2 feet in the row. For 

 the best results the plantations should not be retained 

 more than two or three years. Some growers keep them 

 only one year ; when maintained for more than one sea- 

 son, the old plants are cut back to the ground in the 

 fall and the ground mulched with 5 or 6 inches of coarse 

 manure. In fields started from suckers or potted plants 

 edible heads should be produced from earljr spring until 

 frost in the fall. 



