did you know?

Although artichokes are often confused with Jerusalem artichokes , they bear little resemblance to one another. Jerusalem artichokes, native to North America not Jerusalem, are grown for their tuberous roots. Samuel de Champlain, who first ate the tubers and claimed they tasted like artichoke, started the confusion. Later "Jerusalem" was added as a misunderstanding of the Italian word for sunflower, a close relative of the tuber.

general maintenance:

Mulch plants to maintain soil moisture and to keep soil cool. In warmer regions, cut plants back in late fall to 12 inches, mound soil over crown of plant, and mulch. To overwinter plants, cut back, dig roots, shake free of soil, and store in bags in a cool, damp place. In very cold climates, treat artichokes as annuals and restart in early spring.

pests/diseases:

Gray mold or aphids may occur.

controls:

To control gray mold, remove and destroy infected flowers and foliage, increase spacing between plants to improve air circulation, and reduce watering. Regularly hose off aphids with a directed stream of water, or apply insecticidal soap, following label directions.

how to sow/plant:

Grow from divisions or seeds. Start seeds indoors 8?12 weeks before last frost; plant 1/2 inch deep in individual 4-inch pots. Harden off and set outdoors 1 week after last frost. Plant in deeply dug soil amended with well-rotted manure or compost, spacing every 2 feet in rows 3 feet apart; if grown as perennials, space 4 feet. Use floating row covers to protect young plants from insects and cool night temperatures.

water and fertilize:

Provide 2 inches of water per week, especially in warm weather. Fertilize monthly with manure tea or fish emulsion.

garden hint:

Although artichokes are perennials in some warmer zones, they will lose vigor after 4?5 years, when they should be pulled out and replaced.

features:

• Disease Resistant

garden uses:

other uses:

• Culinary/Edible (hearts and fleshy bases of the bracts)