You either like Artichokes or you don't and the majority of
folk don't because they have never tried them, or have and
find them very annoying to eat. Apart from
any claims as an agreeable vegetable they have other uses in
a garden-decorative and utility and surely this can apply to
few vegetables. So if you approach these vegetables warily,
set out with the idea of using them as an adornment and
useful plant to have in the garden. The two main types are
Globe and Jerusalem, the globe being the one with decorative
silvery leaves and a flower head like a big thistle. I used
to think what a waste of time and space it was to grow these
big plants to get a few heads off the top, until I found
they made most attractive plants in the herbaceous border
for screening an unsightly corner or building. With their
large leaves and a height of 6 feet or more, the leaves
revealing an attractive grey silver underside in the
slightest breeze, they make a perfect foil to summer
flowers. This is, r think, the best place for them in an
ordinary domestic garden.
Varieties
Globe Artichoke
Is a perennial and can be grown from seed sown in the
spring, or small plants may be obtained. Allow 3 feet from the nearest plant or
shrub as they get pretty big, but as they are best split up and divided every
3-4 years, treat as an ordinary herbaceous perennial giving the same good
treatment with regard to soil preparation. To cook, cut off the thistle-like
heads, trim off the prickly leaf tips, soak for half an hour in tepid salted
water, boil till tender, about half an hour for large heads, drain and serve
with butter. They need a little protection in the winter, but if the leaves are
put over the crown and tied in position in late autumn this suffices in most
districts.
Jerusalem Artichoke
These crop at the bottom like potatoes which they
resemble in several ways. The tops are, however, much like sunflowers and if a
row is planted on the windward side of a garden make an excellent windbreak.
They do need a well-drained soil and treatment as would be given to potatoes in
the matter of manuring, otherwise the tubers come so small that they are not
worth cooking. The recipe book should be studied before cooking, for although
they make an excellent soup and can be used in several ways, if they are just
plain boiled you will be put off them for ever. My favourite way is the same as
for parsnips, cut into large chips, partly boil, dry and fry golden brown in
deep fat. Lift as required, save a few tubers for seed, dig in compost and
re-set about I ft. apart. Try to get up all the small ones or the row will be
choked with small useless growths. They require no staking or attention during
the growing season except a dose of organic fertiliser and as previously stated have a
claim in a windy garden as an effective windbreak.
Chinese Artichoke
Easy to grow on well cultivated light soil this crop
likes the sun. The spirally twisted tubers vary in length from ] to 3 in. and at
their widest part are about an inch thick. They mature from November onwards and
should be dug as required. Use as soon as lifted and do not allow them to remain
in the light or they will become discoloured.
