Raw / fresh
Use fresh where appropriate, especially tender young leaves, flowers, or ripe edible parts.
Other
Artichoke growing guide
Dramatic architectural perennial producing edible flower buds. The 'leaves' and heart are delicious. Very productive once established — a single plant yields 20+ buds per season.
10-14 daysGermination
365-540 daysHarvest
120 cmSpacing
1 cmSow depth
FullSun
HardyFrost
3 cm/weekWater
6-7pH
Planting calendar by climate
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| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Apr - Aug | Apr - Aug | Jul - Nov |
| Subtropical | Feb - Aug | Feb - Aug | May - Oct |
| Mediterranean | Feb - Aug | Feb - Aug | May - Oct |
| Temperate | Feb - Jul | Mar - Aug | Jun - Oct |
| Cool | Feb - Jun | Mar - Jul | Jun - Oct |
| Arid | Mar - Jul | Mar - Jul | Jun - Sep |
Cooking and eating ideas
A quick garden-to-table guide for using Artichoke after harvest.
Cooked
Cook according to the edible part: steam greens, roast roots, stew fruit, or use aromatics for flavour.
Store / preserve
Use fresh, pickle, freeze, dry, or preserve depending on the edible part.
Try: Fresh use, Cooked dish, Preserve, Garden-to-table experiment.
Good companions
Sunflower, Tarragon
Avoid near
No avoid list yet.
Growing note
Harvest buds before they open. Cut back hard after cropping and mulch well.
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