THINK GLOBAL
WHETHER YOU GROW IT FOR FOOD OR FLOWER, THIS PLANT IS A STRIKING ADDITION TO THE GARDEN
T he flower of globe artichoke is so spectacular that gardeners are often reluctant to pick the developing edible buds before they open to reveal the 10-15cm wide cluster of purple flowers. The silvery green foliage is equally striking, with deeply divided spinytipped leaves arching close to a metre from the base.
Globe artichoke, Cynara scolymus, is closely related to thistles, mostly known for their prickles, which are an adaptation to protect them from herbivorous predators. In garden beds, globe artichoke provide character and contrast as a backdrop to a border of flowers, growing up to 1.5m tall and 2m wide.
Its native origin is the Mediterranean region.
It is widely planted in kitchen gardens and has been a prized vegetable since the time of the ancient Romans and Greeks. Australian commercial production is small scale compared to other vegetables and spread across several states.
Most ready-to-eat product is imported, although fresh product is highly sought after by chefs and keen cooks.
For the home gardener, the best start for an artichoke is from a potted plant, although it can be grown by seed, which is a little slower until production, but well worth the wait. Seeds can be bought from mail-order nurseries, which may also have divided suckers or starter seedlings for sale. In the garden they are best divided every few years.
They need plenty of room, and should be grown in well-draining soil with a neutral to slightly alkaline pH and plenty of rich organic matter.
They resent wet feet and humid summer conditions can cause disease of the crown, so best to water the soil, avoid watering at night and also avoid overcrowding.
Flower heads increase in number each year and by the third year could be up to 10 or more. When they start to decline in number or the globes are smaller in size, it’s definitely time to divide.
The cooler conditions away from the coast may produce better results. I grew wonderful artichokes when we had a garden at Lower Beechmont where the nights were cooler in summer.
Despite being a keen and reasonably accomplished gardener, I have to admit my preference is to buy artichokes ready to eat from markets and delicatessens, and grow them simply to produce the amazing flowers. Hanging the flowers to dry is another option to make floral indoor decoration.
As well as the original native form, there are a number of useful named varieties and cultivars, including artichoke Purple with purplish buds as well as the purple flower, Imperial Star and Green Globe.