ARTICHOKE 



A lialf-hai'dy perennial, producing edible heads freely the 

 second year, reciidring protection at tlie North. The plan- 

 tation should he renewed every two or three years. The 

 strengtli of the plant is to he conserved not only hy good 

 soil and ahundant fertilizing, hut also hy removing extra 

 stalks and not allowing the heads to seed. Propagated hy 

 seeds and suckers, preferably the latter when one can select 

 from a good stock. 



Plants may stand as far as 3 by 5 feet apart, requiring 

 nearly 3,000 plants to the acre. Suckers are planted at about 

 their natural depth, in spring. Seeds are sown in spring, pref- 

 erably under glass, at least at the North. Each plant should 

 yield a dozen and more good heads. The product (scales and 

 receptacle) is eaten raw or cooked, usually the latter with 

 sauce or drawn butter. 



The artichoke, especially in the South, is often attacked by 

 the artichoke aphis (Myzus hragii) and the bean aphis (Aphis 

 rumicis). These plant-lice may be controlled by thoroughly 

 spraying the plants several times with Black Leaf 40 " tobacco 

 extract, 1 part in 8 parts of water, in which enough soap has 

 been added to make a suds. 



The artichoke is grown for the young nnopened burs or 

 flower-heads (Fig. 10), the scales on the outside of the 

 head having thick edible bases and the inside receptacle or 

 bottom " of the head, after the flowers are removed, being- 

 soft and palatable. The leaves and yonng shoots may 

 also be eaten, when grown and blanched, after the way of 

 celery, but this use of the plant is little known in 

 America. 



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