Planting: Deep rich well drained soil in sun, may need winter protection in cold areas, fully hardy perennial, up to 6’.
Harvest: Leaves are cut just before flowering, roots are harvested in winter.
Culinary: Unopened flower heads are boiled and fleshy bases are eaten hot. Young leafstalks, known as artichoke chard, are blanched and eaten as a vegetable.
Medicinal: A bitter herb that detoxifies and regenerates liver tissues, stimulate the gall bladder, and reduces blood lipids, cholesterol, and blood sugar. Used internally for chronic liver and gall bladder diseases, poor digestion, jaundice, hepatitis, arteriosclerosis, and diabetes.
Third Eye Vision:
Seeded: Spring 2009 in E6
Links:
Artichoke wiki
Sources:
The Royal Horticultural Society New Encyclopedia of Herbs and Their Uses (RHS)
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