ARTICHOKE.
Cy’nara Scólymus—Artichaut, Fr.—Artischoke, Ger.
The Artichoke is principally cultivated in the gardens of the French, by whom it is considered more as a luxury than a profitable esculent. There are two varieties, the Globe and the Green; the former is so called from its globular head, of a dull, purplish tint. The scales are turned in at the top more than the other variety, and it is preferred, as the scales, or edible parts, are thicker and possess most flavor. The Green is more hardy and prolific, the scales are more open, and the plant better adapted for culture in cold climates than the former.
The heads in their immature state, and before their blue, thistle-like flowers open, are cut and boiled in salt and water; the edible part is merely the fleshy substance on the bottom of the scales, which, to make palatable, has to be dipped in a nicely prepared sauce of butter and spices. They are frequently, however, eaten as a salad in a raw state.
Culture.—It is propagated from seeds, or by division of the young suckers that arise from the roots of the old plants in Spring. They are fit to slip or cut off after they have made a few roots and leaves. Plant them three feet apart each way, in soil well-prepared by digging and manuring; water each plant freely, and occasionally if the weather continues dry, till they have taken root; keep constantly stirring the soil, and destroying the weeds. On the approach of winter remove all decayed leaves—although it appears a very strong plant, yet north of Virginia it requires more or less protection, and may be covered with the earth taken from between the rows, and drawn well up round the roots. In very severe seasons, an additional covering of dry litter or branches is advisable. In Spring remove all the litter, level down the soil, and examine
