Artichoke Green Globe (20) Vegetable Seeds

Packet Content (approx.):  20

This is an old standard variety that can be grown as a perennial in warmer climates. Plants grow up to 6 feet tall with silver-green leaves. Edible flower buds (chokes) grow to 3 or 4 inches, are green in color, and are made up of thick fleshy scales and solid centers (hearts). A little patience is needed but the wait is worthwhile. A rich and deeply dug soil is required for the plants to produce their best heads. Allow 2-3 feet between plants as they will eventually reach a height of 5 feet. Young plants produce their best heads in the second year of cropping and become more prolific each year. 

Sowing: Stratify seeds by putting them in damp sand in the fridge for 2 weeks. Then germinate seeds indoors 8-12 weeks before last frost. Plant them 1/4" deep, in 4" pots, and keep the seedlings at a temperature of 60-70 degrees. Once they grow several leaves, expose them to temperatures lower than 50 degrees F for at 12-20 days; this process, called vernalization, acts as a false "winter" that enhances the growing process. Transplant the seedlings outside two weeks after the last spring frost. Space them 48" apart in rows 64" apart. Direct sowing the seeds outside after last frost also is an option, though it takes the plants longer to mature. Artichokes can also be fall planted, especially in warmer climates, since artichokes thrive in cool weather.

Growing: Take care to keep the young plants moist at all times and surrounded with mulch, compost, or straw. If fungus begins to form because of too much humidity, cut back on the water, and remove the affected leaves at once. Buds should begin to form about 120 days after transplanting, depending upon the climate. To overwinter this plant in warmer climates such as zone 7 and above, cover it thickly with mulch. Prevent excess moisture, as this often causes artichokes to die over winter. In zone 6 and colder, it will be necessary to dig up the plants by the roots, cut the stem to 3", and store them with the roots protected in a cool place until spring. Replant them after the last frost.

Harvesting: If planted soon enough in the spring in warmer climates, artichokes might produce a small crop before fall. Harvest them before the petals of the choke begin to open, and the size reaches about 4". Cut the heads with about 3" of the stem attached. Use immediately for the freshest flavor, or keep refrigerated for up to five days.

To cook, rinse thoroughly under a tap and remove the pointed tips. Boil in salty water for 20-40 minutes until tender. Drain upside down and serve hot with melted butter or Hollandaise sauce.