Planting: Deep rich well drained soil in sun, fully hardy perennial, 4’.
Harvest: Leaves are cut just before flowering, and roots are harvested in winter, for use fresh or dried in extracts.
Culinary: Unopened flower heads are boiled and the fleshy bases are eaten hot, with sauce. Hearts are baked, fried or marinated. Baby artichokes are eaten whole. Young leafstalks, known as artichoke chard, are blanched and eaten as a vegetable (remove the spines first).
Medicinal: A bitter, slightly salty herb that detoxifies and regenerates liver tissues, stimulates the gall bladder, and reduces blood lipids, cholesterol, and blood sugar.
Third Eye Vision:
Seeded: Spring 2009 in B6
Links: Wiki
Sources:
The Royal Horticultural Society New Encyclopedia of Herbs and Their Uses (RHS)
No comments:
Post a Comment