CHAPTER XXI 
CULTURAL DIRECTIONS 
ARTICHOKE — GLOBE ( Cynara scolymus ) 
262. Uses. — The globe artichoke is seldom found in 
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 early spring until 
frost in the fall. 
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